Appetizer
Prawn tempura on spring salad with wasabi aioli
Soup
Mushroom consommé with green tea vapour
served with smoked mushroom and natto miso
Pasta
Kombu angel hair with porcine mushroom ragout
Main
Wagyu boulettes
with roasted potatoes, demi glace cream, ligon berry compote, truffle jus
Dessert
Modernist Ice Jelly Cocktail
yuzu and mint jelly, fruits mélange, apple beer granita
