Chaud-Froid Free Range Egg

Blue Swimmer Crab with Almond Jelly, Almond Gazpacho

Cured Tuna with Black Rice, Pickled Nameko Mushroom, and Rape Blossoms

Risotto of Local Calamari with Tiger Prawn
and Basil

Jamon Iberico with Salad of Spring Vegetables

Roast Wood Pigeon with Parsnip and
Chocolate Tart

Young Rabbit with, Wakame, Braised Cashew Nuts and Zucchini

Sauternes Custard with Caramel

Caramelised Tomato Stuffed with Twelve Flavours and Star Anise Ice Cream