Sesame panna cotta with crumble, transfused with black tea sirup in an untraditional arrangement.
A decadent dessert of goose foie gras marinated in sweet miso paste with caramel, combined with vanilla ice-cream and chocolate crumble, finished off with umeboshi-accented strawberry dressing.
Lightly baked tuna á la tataki with spicy ponzu sauce, interlaced with roasted chilli, shallot and ginger accompanied by garlic chips.
Fine Chilean Seabass with a vegetable accompaniment of daikon, carrot, shimeji mushrooms and baby zucchini, transfused with dashi stock and stewed in a traditional hot pot on an open fire.
Slightly sourish light butterfish sashimi transfused with bitterish yuzu and sweet mirin wine, served with steamed asparagus.
Delicately roasted lamb chops with mushroom jelly and homemade corn purée.