CHAMPIGNON IRISH COFFEE

Parsley, Champignon Mushroom rose, velvety Mushroom emulsion, Collonnata Lard

WHITE ASPARAGUS GENTLY STEWED IN COCONUT WATER

Vanilla, young Coconut, Deep Sorrel

LIGHTLY POACHED SCAMPI

Levistico emulsion, Fava Beans, Curry powder and Black Lemon

MOCK CAPPELLETTI PASTA IN TOMATO PONZU

Dulse Seaweed emulsion, Sea Urchin and marinated Anchovies

CONFIT COD PETALS IN PARSLEY INFUSED OIL

Parsley Nage, Peas, Mussels and Crispy New Potatoes

THYME AND PIMENT D’ESPELETTE LAMB SCOTTADITO & ROASTED SADDLE

Barbecue Lamb jus, crispy Shallots, wild Herbs

STRAWBERRIES IN RHUBARB AND VERBENA SCAPECE

Strawberry Mousse and Sorbet, Rhubarb Compote, Meringues

SELECTION OF THREE CHEESES

SELECTION OF FIVE CHEESES

WINE PAIRING

Selection of Seven Glasses Curated by Our Sommelier