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Japanese-inspired risotto topped with pan-fried red mullet, enoki mushrooms, dried seaweed, and a zesty, aerated kaffir lime foam.
Pan-fried halibut served with home-made fermented kimchi, thinly sliced scallops, and a garnish of fresh coriander cress.
Succulent trout poached in a vegetable stock, served with a rich lemon sabayon, baby spinach, and cucumber ribbons.