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Fried Red Mullet with Teriyaki Risotto, Enoki Mushrooms and Kaffir Lime Foam
Japanese-inspired risotto topped with pan-fried red mullet, enoki mushrooms, dried seaweed, and a zesty, aerated kaffir lime foam.
Baked Heritage Carrots with Pan-Fried Scallops
Sophisticated heritage carrots baked in foil, served with scallops, carrot purée, ginger vinaigrette, coriander oil, and orange marmalade.
Roasted Duck Breast in Aji Amarillo, White Miso, Lime and Marjoram
Marinated duck breasts roasted with Peruvian chili and miso, served with pickled daikon, cucumber, and a citrus dipping sauce.
Carrot, Cumin and Barley Summer Stew
A wholesome, creamy barley stew featuring caramelised carrots, sweet corn, and rainbow chard with gentle cumin notes and citrus.