Chef Jonathan Fais

Umami shot

Edamame beans with katsuobushi powder

Puffed rice cracker prawn tartar ponzu mayo

Tofu foam, leeks and hazelnuts

Classic japanese clear soup with lime leaf, mussels and cockels

Beef tataki, red pepper and warishita sauce

Buri daikon (simmered yellow tail and mooli radish)

Matcha madeleine whith honey butter

Mackerel, coriander and basil pesto, chicory, smoked with Tuscan cigar

Wood pigeon breast, celeriac purée, apple and hazelnut toast

Prawn ravioli, Jerusalem artichokes

Wild Mushrooms and truffle risotto

Roasted Pork shoulder, lemon purée, purple potatoes, sage gravy

Sea bass fillet, Tuscan style borlotti beans and black cabbage

Classic tiramisu

Panna cotta, candy orange zest, chestnut

Duck tataki, red peppers, shichimi

Marinated aubergine, goat cheese, coriander, pomegranate

Curryed pumpkin spelt risotto with stewed lamb or chickpeas

Beef loin rolled in Szechuan pepper, Swiss chard and warishita sauce ( omelette roll as veg option)

Dark chocolate mousse with whiskey jelly, shiso and sable basque