| Starters | |
|---|---|
| Rehydrated crapaudine beetroot, bonito vinegar, onion soubise | |
| Japanese pearl tapioca, St Tola goat’s cheese, spinach, mushroom | |
| Main Course | |
|---|---|
| Textures of Jerusalem artichoke, truffle vinaigrette | |
| Ravioli of Coolea cheese, poached shitake, sweet potato, Japanese broccoli | |
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