VENI, VIDI, VICI - FOOD
I eat, therefore I am
Sake Cured Mackerel, Salted Tomato Juice, Watermelon Radish, Wasabi and Spring Onion Oil
Burrata, Mixed Cherry Tomatoes, Parsley Flower
Confit Ora King Salmon, Green Tomato Sauce Vierge
Torched Bonito, Pickled Purple Cauliflower, Potato Lentil Miso
Ricotta Stuffed Zucchini Flowers, Yuzu Mayonnaise, Parsley Oil
Torched Mackerel, Dill and Caper Sauce, Feta and Beetroot Salad
Smoked Burrata, Tomberries, Finger Lime, Basil Oil, Cornflowers
Ora King Salmon with Crispy Skin, Tomato Salad, Nasturtium, Sauce Vierge
Duck Rillettes, Pickled Pine Mushroom, Pine Mushroom Powder, Black Garlic Mayonnaise
Poached Lobster, Pressed Apple Cucumber, Finger Lime, Yuzu Mayonnaise Dressing, Pickled Radish
Wine Braised Octopus, Taramasalata, Dill and Parsley Dressing
Textures of Pumpkin
Scarlet Prawn, Squid Ink Risotto, Coral Sauce, Parsley Oil
Lobster Tails, Lobster Bisque, Beurre Blanc Foam, Charcoal Tuile
Scallop Ceviche, Lemon Myrtle, Ponzu Dressing, Dill Oil, Shaved Fennel, Ice Plant
St Helen Oysters, Ora King Salmon Caviar, Passionfruit and Yuzu Dressing
Torched Mackerel Ravioli, Horseradish Cream, Avocado Mousse, Broad Beans, Herb Oil
King Salmon Mi Cuit, Horseradish Cream, Avocado Mousse, Broad Beans, Herb Oil, Salmon Caviar
Slow Braised Pork Jowl, Soubise Cream, Prunes, Radish and Tawny Port Glaze
Sakura Soba, Uni, Ikura - Cherry Blossom Soba, White Sea Urchin, Ora King Salmon Caviar