with avocado, fresh herbs and cottage cheese

with pomegranate vinegar, sumac and roasted walnuts

with tomato, mozzarella, onion, sherry vinegar and pecorino flakes

with Alaskan king crab, romaine lettuce with an aromatic crumble

with guacamole, flat bread chips, lime kosho and finger lime

with sea urchin ‘leche de tigre’, bergamot and ossetra caviar

with shoyu dashi ponzu, daikon and tomato passata

with yuzu bechamel, fresh onion and sesame seeds

with gremolata, roasted cherry tomato sauce and thyme

with spicy tuna, fried sushi rice and marinated shiitake

with bottarga and golden herring eggs

with potato pave and kimchi seasoning

with Alaskan king crab, coleslaw and sour apple

with lemon lime segments and salsa verde

with lemon lime segments and salsa verde

with sourdough rye bread ns tomato passata

with blinis and Mykonian yoghurt

with blinis and Mykonian yoghurt

with blinis and Mykonian yoghurt

with blinis and Mykonian yoghurt

with garganelli, marjoram and Mykonian cheese cream

with bisque, fresh tomato and parsley

with sour cream and chives

with sour cream and chives

with foie gras, king oyster mushrooms and demi-glace

with sweet potato puree and sherry vinegar sauce

with bulgur pilaf and yoghurt coriander sauce

with tenderstem broccoli and gochujang dressing

with miso glazed, roasted lemon cream and dolmadakia

with bitter crèmeux, peanut brownie, passion fruit caramel and vanilla ice cream

with yuzu ganache montèe and mango compote

with bitter almond crèmeux and strawberry sauce

with pistacchio patisserie and kaimaki ice cream

with caviar and lime essence

vanilla, chocolate, kaimaki and dulcey coffee

forest fruit, rhuburb and lemon