Chef’s menu for July
“heart you too”
chicken hearts, enoki floss, jerusalem artichoke, granny smith
“cheer up”
scallop, yuzu, shimeji, chives, samphire, microgreens
“childs play”
daikon, crab, curried cucumber, watermelon
“soulful wake up”
chicken soup, wild mushrooms, 65 degree egg yolk
“but babe…”
pork belly, sichuan pepper, pineapple, fermented olives
“slurp”
squid ink, white fungus, scallions, zucchini blossom
“swing it like you mean it”
brie, chocolate, cranberry, elderflower, merigue