Degustation of Crab
Sesame-crusted soft shell crab and king crab falafel with marinated English pea salad and creamy lemon vinaigrette, chickpea salad and creamy saffron vinaigrette, fava bean salad and creamy tomato lime vinaigrette
U.S. Colorado Rack of Lamb
Crusted with curry leaf and puy lentil, and served with compressed lamb shoulder, sweet potato coulis and smoked Greek yogurt
Stone Fruit Pain Perdu
“Dulce de Leche” caramelised milk, ice cream and trio of caramel sauce - cherry, plum and peach
This is a sample menu for reference only.
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