Assiette

Rock oysters with Vietnamese dressing and baby coriander
Amuse bouche of pumpkin soup
Squid ink and prawn raviolo with sauteed squid and sauce vierge
Cured Wagyu beef with white asparagus, artichoke, summer truffle and crispy quail egg
Pickled beetroot with goats curd, basil jelly and pine nut viniagrette