KRAKEN, WHY SO SERIOUS?
Octopus, passion fruit vinaigrette, patatas bravas, pickled chayote, fermented beets...
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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...
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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...
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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...
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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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