Current season

Italy x
Japan

Lemon lavender — lavender mascarpone gelato on a honeycomb tuile
Chiang Mai river prawn, charcoal grilled, with caramelized colatura glaze
Opening bites — tokyo rosette and hotate arancini, with champagne poured alongside
Agedashi prosciutto — prosciutto broth with snap peas, lid lifted at the table
Sangiovese duck — dry-aged barbary duck breast, cherry jus spooned at the pass
Pistachio genmaicha — pistachio gelato with raspberry and uji matcha biscuit
Fresh egg capellini coming off the pasta machine
Salmon smoked over embers at the pass
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