Chapter 1 Sample Menu

Lunch

Deadliest Catch
- Alaskan King Crab, Red Bell Pepper, Lime Vinegar Caviar, White Corn
Little Trumpet
- Trombetta Zucchini, Cucumber, Dill Yoghurt, Hazelnut, Olive Powder, Mint
Burrata Parmigiana
- Stracciatella, White Eggplant, Basil, Parmesan, Datterini Tomato, Arbequina Treurer Olive Oil
Hot Springs
- White Asparagus, Seasonal Mushrooms, Black Truffle, Hazelnut, Thyme
Holy Cow!
- Kiwami Wagyu Marble Score 8+, Acquerello Rice, Seasonal Mushrooms
Meh-eh-eh-lon
- Camomile Lavendar Jelly, Moscato Granita, Goat Cheese Ice Cream
The Cube
- White Chocolate, Yoghurt, Passionfruit, Basil, Yoghurt Lime Basil Ice Cream

Elude
- White Beetroot, Burrata, Walnut, Yoghurt, N25 Schrenckii Caviar
Allude
- Fermented Mushroom, Bone Marrow, Thyme, Mushroom, Potato, N25 Kaluga Caviar
Autumn
- Smoked Eel, Lampascioni Bulb, Chanterelle Mushrooms, Heliantis, Crosnes
La Cortina
- Butternut Squash & Amaretto Agnolotti, Parmesan Sauce, Almond Snow, Il Borgo Traditional Balsamic Vinegar aged 25 years
White Opal
- Patagonian Toothfish, Cauliflower Purée, Crunchy Shallots, Leek & Almond Milk Bubbles, Pickled Fresh Almonds, Black Olive Powder
Pata Negra
- Patagonian Toothfish, Smoked Cauliflower, Muscat Grapes, Pork Crackling
Irezumi
- Salted Black Sesame Ice Cream, Sesame Snow, Yuzu Ganache, Strawberries with Lime, Baby Basil
Gorbea Mountain
- Blueberry Mousse, Yogurt Sponge, Yogurt Ice Cream, Idiazabal Cheese, Blueberries, Blackberries