Feta cream, cherry jam gel, beetroot veil, and wine vinegar

Bisque espuma, black rice tuile, chopped hazelnuts and chorizo oil

Gribiche vinaigrette, grilled chorizo brunoise, mesclun salad and walnut oil

Slow-cooked, parsnip purée, herb emulsion, carrots and homemade poultry jus

Celery purée with tahini, pak choi, teriyaki sauce, cashew nuts and spring onion

Corn variations, meat jus, carrots, corn siphon and savory foam

Earl Grey ganache, white chocolate crumble and pear syrup gel

whipped chestnut cream, buckwheat streusel, shiitake purée and almond tuile

With honey and tonka, crème anglaise siphon with rose and citrus tuile

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