CHEF'S TABLE
We develop the menu over a two month period with seasons in mind.
Current menu:
Kristal Caviar
bao, cultured butter
Blue Gray
tartare, truffle ponzu nori
Tacoyaki
nduja, bonito
Chutoro
shiso, green mango
Hamachi
yuzu koshu, honey vinaigrette, radishes
Louet-Feisser Oyster
mandarin
Orkney Scallop
pumpkin hot sauce
Cornish Cod
yuzu, kombu dashi, trout roe
Smoked Delicia Pumpkin
massaman
Rajasthani Spiced Fallow Deer
southern style sausage
Granny Smith
blackberry, sparkling sake
Tamarind Custard Tart
goats milk, Tasmanian wild pepper
Passion Fruit Jaffa Cake
Please contact us for more information.
If you have a food allergy, intolerance or sensitivity, please speak to your server about ingredients before your meal.
145 per person.