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The Sun 6 ways

6 Piny29 Fanúšikovia
steamed, roasted, stewed, baked, chilled and marinated

Sesame panna cotta with crumble, transfused with black tea sirup in an untraditional arrangement.

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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.

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Lightly baked tuna á la tataki with spicy ponzu sauce, interlaced with roasted chilli, shallot and ginger accompanied by garlic chips.

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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.

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Slightly sourish light butterfish sashimi transfused with bitterish yuzu and sweet mirin wine, served with steamed asparagus.

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Delicately roasted lamb chops with mushroom jelly and homemade corn purée.