Roasted artichoke with olive-pomegranate tapenade. Beurre Blanc. Pickled Radish.
Coconut flour battered haddock. Spicy mint peas. Homemade red potato ‘chips.’
Harissa–backed mackerel. Roasted persimmon. Golden beet labneh.
Zaatar seared mackerel. Egg-free gribiche. Guajillo chilli oil.
Butter seared scallop on roasted lotus root. Coconut milk romesco sauce. Poached bamboo shoot/roasted golden beet/radicchio salad.
Sage and shio koji Enoki with kiwi kimchi.
Arctic char mi cuit. Yuzukosho. Karashi green beans. Yellow summer squash.
Mafalde ai funghi (morel & black trumpet). Black garlic. Wild asparagus.
Roasted eggplant with shiso, coriander. Enoki-fig confit.
Poached Nashi pear with maple syrup and feta. Farro/mushroom/roasted chickpea stuffed harissa grape leaves. Chickpea aioli. Fried pumpkin flowers.
Turkey sous vide. Sumac. Umeboshi. Celeriac mash. Sangack-pomegranate-date stuffing. Patti cake roasted squash. Wild mushroom gravy.
Mango butter poached lobster tail. Pea-green chilli relish.
Fried tofu umeboshi with morel veloute. Fresh fig. Shiso. Black garlic. Candied walnut.
Tandoori prawns. Remixed cucumber raita. Papadam.
Dosa. Dishoom black dal. Sunchoke-tomato curry.
Seared cactus with hearts of palm/orange bell pepper/pumpkin flower/prickly pear salsa. Ancho.
Lavender-honey-glazed duck with persimmon and fennel. Roasted purple brussel sprouts. Black truffle pomme puree. (my adapted version of Daniel Humm’s creation).
Tuna crispy rice with yuzu avocado and lumpfish caviar. Yukari salt. Ponzu. Shiso. Served with miso bagna cauda, pickled watermelon radish, bamboo shoot.
Sesame and quinoa crusted tuna tataki with ponzu. Pickled watermelon radish. Bamboo shoot. Carrot. Fermented ginger.
Panseared half seabream with roasted marcona almond scales. Broccolini. Pickled baby radish. Purple brussel spout. Yellow carrot.
Roasted bream. Broccolini/leek/fennel/black garlic/coconut milk puree.
Morel ragu/bolognese. Squid ink tagliatelle. Crushed chilli.
Mushroom vegetarian carbonara meets spaghetti alla nerano.
Jerk fish “grounded” with fried plantain, okra, and heirloom carrots.
Jerk fish “refined” with plantain-banana purée, jerk ‘gelée’ & steamed okra.
Gambas a la Clem (spot prawns with yuzu/sumac/clementine glaze, poached in ghee)
Roasted squash with olive pistou. Pickled kohlrabi.
Gambas al ajillo (spot prawns with garlic, shallot, black garlic, guaijllo chilli, parsley olive oil)