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quay
amuse-bouche no idea what it was, but it was warm and comforting, like hot chowder on a cold day
entree sashimi of sea scallops, smoked eel flowers, apple, organic crosnes, horseradish, sorrel shoots, virgin pine kernel oil
entree poached king george whiting, winter melon, lettuce heart, warrigal greens, native angasi oysters
main course berkshire pig jowl, maltose crackling, prunes, cauliflower cream, perfumed with prune kernel oil
main course milk-fed suffolk lamb leg, artichoke emulsion, pantelleria capers, confit lamb belly, citrus marmalade, nasturtiums
special poached wagyu, oxtail, morel, black pudding, farro, buckwheat, hazelnut, ezekiel
sweets eight texture chocolate cake
sweets jackfruit snow egg
petit fours
gluttony pie from la renaissance
