
As always, she is now into wrist shots



Fried oysters to start
Amberjack crudo with miso dashi, ginger, habanero oil and radish
Asparagus and red beet salad with truffle aioli, cider vinegar and beet gel
Seared Arctic charr with sprouting broccoli, ajo blanco sauce and fennel mignonette
12-hour braised beef cheeks, parsley root puree, horseradish and fava gremolata







