Mushroom and Jerusalem artichoke toast
Mushroom broth and butter emulsion
___________
Sea bass ceviche toast and avocado
Chicken skin and squid sandwich
“Quisquilla” shrimp vol‑au‑vent, tosazu and wasabi
Wagyu and foie gras terrine and raifort
Crispy brioche, foie gras escabeche and onion sablé
Iberian sobrasada mochi with Mahón cheese
___________
Mushroom ice cream, portobello mushroom and truffle
Tuna belly with pine nut emulsion
Codium seaweed terrine, sea urchin and laurencia sauce
___________
Turbot with beurre blanc and caviar
Red shrimp, farmhouse chicken and potato fritter
Pigeon cooked two ways with cacao
___________
Bombay Premier Cru Mille‑Feuille by SIPS
Rice ice‑cream sandwich, nori seaweed and caviar
Raspberry, roses, hibiscus and Kokoro tea
Chestnuts, mandarin and hazelnuts
Petits fours
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