À la carte

chanterelle, pancetta, crispy 65°C egg, spruce sprout

roasted eggplant, dates, ras el hanout spices, roasted almonds

goat ricotta dumplings, cashew nut cream, whey sauce, ramson

roasted Jerusalem artichoke cream, marinated zucchini,  coconut beurre blanc with vadouvan  

green asparagus, black garlic cream, Bordelaise sauce

oat ‘risotto’, shiitake mushrooms, lion’s mane, saffron foam

Manjari chocolate mousse, Java pepper, meringue

lemon verbena ice-cream, honey-yogurt espuma, pistachio, citrus

oven warm almond cookie, passionfruit