Grid View (Switch to List View)
Squash cooked in its juice, squash vinegar, barley mugi miso
Heritage pork, bone marrow sauce, green olive tapenade
Dry-aged ribeye, mushroom jus, baby broccoli
Sea bass cured in kelp, saikyo miso beurre blanc, fiddlehead fern
Pekin duck, red miso, lemongrass 'mousseline'
Pickled Golden Beet
Pork belly, charred endive, fermented red pepper
Course 6 - 'Aged' filet, red miso, chard
Duck, parsnip, carrot
An 8-course tasting menu at home
Beef short rib bites
Muscovy duck, sous vide carrot, quick-pickled parsnips, beet puree
Pork, celeriac, carrot
