NEW YEAR'S EVE
7-Course Tasting Menu | December 31
TO START.
AMUSE-BOUCHE
Curated specifically for your table.
SMALL PLATES.
For each guest.
DIGBY SCALLOP + FUJU PERSIMMON
Cold Smoked + Leche de Tigre + Crispy Thai Shallot + Serrano Chili + Sesame
KABOCHA PUMPKIN
Roasted Grapes + Marcona Almond Romesco + Pepita Praline + Koginut Squash Velouté + Lemon Balm Foam
“LIVER & ONIONS”
Foie Gras Torchon + Candied Onion + Apricot Jam + Challah Toast
INTERMEZZO.
NEGRONI PALETTA
Campari Popsicle + Sweet Vermouth Gel + Gin-Spiked Kumquat
PLATES.
Choice of:
LAMB SADDLE
Australian Lamb + Chestnut Mushroom + Roasted Plum + Cipollini Onions + Agro Dulce Brussels + Lamb Neck Jus
OLIVE OIL POACHED SABLEFISH
Black Cod Loin + Frankies 457 + Black Kale + Sunchokes + Arbequina Olive + Tomato Butter
BINTOCHAN FIRED GALICIAN RIB EYE
40 Day Dry-Aged + Anna Potato + Heirlooms + Oxtail Reduction + Cooked Over Japanese Bintochan Charcoal
TEA CURED DUCK BREAST
Black Tea + Duck Confit “Dumpling” + Burnt Gai Lan + Soy Roasted Turnip + Peking Glaze
LION’S MANE TORTELLINI
Goat’s Milk Ricotta + Lion’s Mane Mushroom + Mushroom Broth + Hand-Rolled Tortellini + Pecorino + Zest + Sage
SHARED FINISH.
“HOT CHOCOLATE” CREMEUX
Xocoatl + Chili de Àrbol + Whipped Rum Espuma + Toasted Fluff + Candied Buckwheat
CARDAMOM CUSTARD TART
Vanilla Bean & Cardamom Custard + Almond Crust + Spiced Crème Fraîche + Almond Crumb