Personal Chef Piero

Cured sea bream tartare, comprossed mantu melon diced, gomasio, sesame dressing, mantu melon gazpacho and nastartium.

Cured Black cod, paned with sesame seeds crust, champagne beurre blanc, prune gel, mint oil and pickled baby onion.

Grilled marinated aubergine, Jerusalem Artichokes crisps, red lentils puree, figs, watercress, coriander and edamame gel, balsamic glaze and dukkah mix.

Wild lime and Saffron risotto, prawns tartare, caviar and walnuts.