WEEK 0

S N A C K S
C A S T E L V E T R A N O O L I V E S preserved lemon, rosemary, harissa
B U R N T C A R R O T S coconut, passion fruit, mint, macadamia, lime, sorrel
B E E T A N D C I T R U S avocado, fennel, yuzu, almond
BABY K A L E crosnes, cucumber, ginger, crispy black quinoa
H A M A C H I C R U D O nuoc cham, kumquat, radish, vietnamese herbs, puffed rice

P L A T E S
M U S H R O O M R I S O T T O pine nut, wood sorrel
W H I T E M I S O B L A C K C O D watermelon radish, bean sprouts, dashi, wasabi greens
T H A I S H R I M P D U M P L I N G pork belly, tom yum, mango, avocado, jicama, lemon grass oil
B R A I S E D B E E F C H E E K jerusalem artichoke, turmeric peppercorn sauce, county line baby chicory
V A D O U V A N L A M B R A C K romanesco, lebneh, artichoke, olive, jus
R O A S T C H I C K E N cipollini, bagna cauda, escarole, salsify, celeriac

s I d e S
B R U S S E L S S P R O U T S fish caramel, tokyo turnips
C R I S P Y P O T A T O chive aioli, garlic, rosemary, horseradish
C H A R R E D B R O C C O L I P O L O N A I S E smoked tomato, broccoli flowers, croutons, egg

d e s s e r t S
C H A R T R E U S E S O U F F L E blood orange sorbet
R O A S T E D B A N A N A campfire whip, peanut tuile, cacao