Fresh oysters, yuzu gel
Tomatoes of various colours, burrata, pine nuts, herb brioche
Terrine of foie gras, strawberries and sherry
Pan-fried calamari, zucchini, aniseed and cuttlefish ink
Roasted scallops, smoked bacon, edamame purée, vadouvan spices and pearl onions
Rack of lamb, eggplant puff pastry, roasted garlic jus
Lemon tart and meringue
