5 -course tasting menu including one cocktail by Chef Carl Alexander
• Roasted Squash, Squash Conserva, Pumpkin, and Sunflowers | Cherry Tomatoes, Slow Cooked Snapper, and a Raspberry Dashi.
• Cabbage with Leeks, Peppers, Parsley, and a Fermented Leek Sauce.
• Beans, Carrots and Roasted Monkfish Lacquered with Black Garlic.
• Fried Potato, with Roasted Yeast, Broccoli, Pink Peppercorns, and a Scallion Pastry Cream.
• Whey Curd Tart with Preserved Green Tomatoes and Cultured Cream.