Squab with Jerusalem Artichoke Puree, Confit Egg Yolk and Witlof Salad
VENI, VIDI, VICI - FOOD
I eat, therefore I am
Tonkatsu (Japanese Pork Cutlets)
Okonomiyaki (Japanese Savoury Pancake)
Ricotta Beetroot Gnocchi with Tarragon Green Pea Cream Sauce and Pecorino
Prawn Ravioli, Prawn Bisque, Prawn Oil and Nasturtium
Omani Fish Soup (Paplou)
Bo Kho (Vietnamese Curry Tomato Beef Stew)
Red Wine Braised Oxtail with Cauliflower Puree
Miso Glazed Salmon with Yuzu Avocado Mousse, Macadamia Puree, Pressed Cucumber and Pickled Radish
Homemade Nigiri Sushi
Charcoal Wagyu Beef Brisket with Pickled Cucumber and Celeriac Remoulade
Roast Pork Leg with Crispy Crackling, Apple and Fennel Salad and Masala Sauce
Milanese Osso Buco with Saffron Risotto
Charcoal Wagyu Steak with Chimichurri Sauce, Creamy Mashed Potatoes and Fennel Salad
Sunday Roast Chicken with Roasted Root Vegetables and Chicken Jus