Pesto, tomato and mozzarella canapé
Tomato and spearmint consommé
___________
Cockle soufflé with dashi and samphire
Shrimp vol‑au‑vent with tosazu and wasabi
Ceviche toast with sea bass
Chicken skin and squid sandwich
Wagyu terrine with foie gras and horseradish
Crispy brioche, foie gras escabeche and onion sablé
Iberian sobrasada mochi with Mahón cheese
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Tomato and oyster escabeche
Tuna belly with pine nut emulsion
Iced portobello mushroom cream with white truffle
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Turbot with beurre blanc and caviar
Lobster with beurre noisette and its claws
Pigeon cooked two ways with cacao
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Bombay Premier Cru Mille‑Feuille by SIPS
Rice ice‑cream sandwich, nori seaweed and caviar
Mille‑feuille Bourdaloue and Saint‑Germain
Raspberry, roses, hibiscus and Kokoro tea
Figs, fresh mató cheese and fig leaf
Petits fours
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