Citrus, cashew purée, oil cured olive, fennel, flowers soaked in tarragon oil, crunchy salt

The Perennial

Cinderella pumpkin braised in chicken stock and lemongrass, pan fried in butter and served in a sauce made of its guts and molasses

Mangolitsa/kunekune chop, smashed broccoli, Cabot mornay

Confit of duck leg, multiple pickled vegetables, dijonaise, hot smoked paprika

An assortment of breads, whipped fats, and rotating salts

Burrata with caramelized onion vinegar and oil verde is finished with honey roasted Munich malt