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A rich, earthy dish using finely diced celeriac instead of rice, finished with winkles, truffle, and mascarpone.
Grilled mackerel fillets served with blanched asparagus, crab mayonnaise, and a zingy citrus dressing featuring grapefruit and pomelo.
Pan-seared scallops served with a dark miso caramel, mackerel tartare-filled kohlrabi discs, and citrusy pomelo pearls.
Indulgent dark chocolate tart with a hint of chili and rum, served with ginger-marinated fruits and lemon cream.
Vegetarian quiche featuring Stilton and quince paste, served with a unique side of roasted Brussels sprouts and marinated pomelo.