KRAKEN, WHY SO SERIOUS?
Octopus, passion fruit vinaigrette, patatas bravas, pickled chayote, fermented beets...
Read more AROUND AN EGG
Crusted quail egg mollet, leeks ask, soubise sauce. Mushroom, nuts and olive edible soil. Carrot cumin purée, roasted pumpkin seed, pickled mustard seeds, verbena flower...
Read more WANDERING DUCK
Herbs crusted arancino of venetian duck ragu. Blackberry Madeira wine reduction. Minted pea puree. Wild blackberry leaf oil. Blackberry in lime zest vinaigrette. Flowers, fresh sage...
Read more PROMISED LAND
Black and white sesame crusted tuna mi-cuit, gingered soy gel, borage flower. Pistachio, mango, pickled chayote, nasturtium salad with nasturtium vinaigrette on coconut sesame tuile. This dish is inspired by two islands I cherish: Phuket, where I lived before, and Madeira, where I live now...
Read more BIRDS OF A FEATHER
Roast guinea fowl breast, banana passion fruit whisky sauce, braised fennel. Sweet potato mandarin puree, guinea fowl lemon thyme crumble, pansy flowers, tarragon, sorrel...
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