
this is a really simple approche to my food style
Appetizer 
Cured seabass with beetroot pickled carrots with fennel pollen cream
Main Course 
Lamb rump pan roasted, braised lamb shoulder with cocoa nibs, dauphine potatoes, confit tomatoes, root vegetables
Chilli jam, roasted quinoa, kale, kohlrabi, bisque
Dessert 
texture of beetroot with chocolate