A season on every plate.

Slow-baked farm egg, black truffle, comté cream and brioche soldiers.

Yuzu, finger lime, avocado, crispy nori and a delicate shiso oil.

Black truffle jus, smoked bone marrow and heritage garden greens.

Champagne beurre blanc, samphire, caviar and fennel pollen.

Aged parmesan, woodland mushrooms, black truffle and herb oil.

Japanese gin, Campari, sweet vermouth and a veil of gold dust.

70% dark chocolate, wild berry heart and edible 24k gold leaf.

Raspberry gel, white chocolate, rose and roasted Sicilian pistachio.