Crystal clear raw tomato soup in 24 hour garden herb infusion accompanied by salted grissini and charred eggplant cream

Foie gras parfait with toasted pain de mie and blackcurrant gelle. A perfectly balanced blend of port wines, brandy and shallots, prepared in a painstaking three day process that delivers results that make it worth the effort

Perfectly cooked sous vide salmon topped with a crust of cashew, tahini, and sesame oil served beside Chinese eggplants in soy caramel and spearmint