Cashew cheese, asparagus and snow pea tartare, eucalyptus consommé, pine tip molasses

Shrimp, house-made ricotta with celery and green apple, daikon, caviar

Confit baby potatoes, morel mushrooms, honey parmesan cream, marinated cherries with Madeira

Fried Calamari with spicy kimchi and mirin glaze, almond pureè, orange relish with coriander and chilli, citrus gel

Ballotine of French rooster, wrapped in prosciutto crudo, pearl barley, celeriac cream with spring herbs, morrels, Vin Jaune sauce

Espresso bombe, lemon curd, Port wine glaze, milk foam

White asparagus panna cotta, marinated Salmon in elderflower, rhubarb veil, salt preserved cherry blossoms in salt

Little gem lettuce, egg salad with miso mayonnaise, parmesan, dehydrated egg yolk, spring vegetable broth

Cashew cheese, asparagus and snow pea tartare, eucalyptus consommé, pine tip molasses

Vegetarian ‘’Tarama’’ from cornmeal, cow cheese mousse, caramelised onion gel, honey-mustard popcorn, corn bread

Shrimp, house-made ricotta with celery and green apple, daikon, caviar

**(Z0) Confit baby potatoes, morel mushrooms, honey parmesan cream, marinated cherries with Madeira

Glazed snails with chicken jus sauce, mint and ginger, spicy tomato tacos, marinated daikon, mushroom cream, salad with glassworts dressing

Foie Gras Escalopes, edamame with preserved lemon, sorrel and horseradish sauce, brioche

Fried Calamari with spicy kimchi and mirin glaze, almond pureè, orange relish with coriander and chilli, citrus gel

Bocca D’oro fillet, smoked artichoke puree, chicken Jus sauce, cracker with fennel, muscovado and nuts

Steelhead trout, wrapped in puff pastry, wakame, pickled lotus, carrot sauce with ginger, coconut milk and Vermouth

Beef cheeks, potatoes with cream of hazelnuts, baked topinambur, dark beer sauce, root vegetables chips

Pork neck steak with caramel glaze, savoy cabbage confit with lardo, carrot cream, baby carrots, apple cider sauce with juniper berry

Ballotine of French rooster, wrapped in prosciutto crudo, pearl barley with bone marrow, celeriac cream, compressed pear, Vin Jaune sauce

Venison fillet, parsnip cream, sauce with marinated dried figs, roasted hazelnuts / Served medium /

Ribbon of celeriac with Asian glaze, cream of fennel and majoram, carrot sauce with chilli fermentation

Wild mushroom risotto, salsify, roasted Jerusalem artichoke, marinated shimeji, root vegetables chips

Espresso bombe, lemon curd, Port wine glaze, milk foam

Maroccan cake with Ras-el-hanout, Fairy Floss, carrot cream, marinated apricots, tahini ice cream, white chocolate sauce

Almond brioche, caramel-poached pear, pear ice cream, chocolate veil, roasted almonds

Financier, orange sorbet, vanilla cream, orange foam, vanilla ice cream, orange sauce, meringue with orange zest