GARDEN SALAD, RHUBARB VINAIGRETTE, OLIVE CRUMBLE, GRAPEFRUIT, SPICED LAVASH
SPRING TARTINE, DEVILED EGG, AVOCADO, SHAVED VEGETABLE
BURRATA, WATERCRESS PISTOU, PINENUTS, STRAWBERRIES & MANGO
GREEN ASPARAGUS, CRAWFISH, CITRUS CREME FRAICHE, PRESERVED LEMON
ADD 10 g ROYAL KALUGA CAVIAR
CHILLED HERILOOM ZUCCHINI VELOUTE, CROUTON, PICKLED ONIONS
CAROLINA GOLD RISOTTO, BROCCOLI COULIS, TOASTED ALMONDS, CHEDDAR
RED SNAPPER, BABY LETTUCE, HERBAL DRESSING, SMOKED TROUT ROE
HALIBUT, EGGPLANT, RED PEPPER COULIS, FENNEL
RAS EL HANOUT SPICED GREEN CIRCLE CHICKEN, BABY CARROT, SPINACH
WAYGU BAVETTE AU JUS, SWEET ONION SOUBISE, BLACK GARLIC, RAPINI
MIETTE- JULIANNA-ST. DAVID'S RACLETTE - ARETHUSA BLUE
PLANT BASED ICE CREAMS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON
COCONUT MOUSSE, CARAMEL CREAM, RASPBERRY SORBET
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO