💸 $$$$$ 💸

Hidden beneath the caviar is a huge slab of creamy sweet bafun uni!

Well crafted dessert with smooth creamy chestnut ice cream and a beautiful cocoa nib tuile served on a bed of silky choc mousse. The berries and edible flowers just elevated the aesthetics of the whole dish.

Marbling was on point. Melt in your mouth experience - checked ✅

Diced ibaraki halibut, Norwegian diver scallop, New Caledonian prawns cured in homemade citrus based spicy tiger’s milk emulsion. The citrus taste was really refreshing and the mild spiciness only kicks in towards the end. Ingredients were really fresh and each bite was filled with natural sweetness.

I’ll say ignore the multigrain bread which is dry and hard. Go straight for the soft focaccia bread that goes really well with their truffle butter.

Never forget to save space for the desserts. A beautiful explosion of flavours with a good mix of berries.