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start

shellfish chawanmushi

aged beef tartare, truffled egg, bone marrow

loch quart salmon, soy, trout roe, chive

orkney scallop, preserved lemon, spiced cream

braised radish, white miso broth

wild mushroom congee, sea herbs

vegetable tempura, yuzu aigre-doux, shiso

grilled scottish langoustine, miso caramel, mussel velouté

follow

poached lemon sole, nashi pear, yuzu kosho

glazed beef brisket, crispy shrimp, pomme puree

butternut agnolotti, xo, aged parmesan

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