Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne chefRikku Donnch executive pastry chefLogan MansellsommelierThierry Lesparrechef de cuisineDrew Brostentasting menuvegetarianamorette9 course Immersive dining experience: $2195 course * Theatrical dining experience: $119 Our menus have been created using the five tastes below as a still my beet-ing heartBeetroot texturesfrench toast & jelly*Rye French toast, wild mushroom, black truffle, dashi jelly, kelp caviaran unlikely friendshipShimeji & nettle risotto , grilled double-milk fetaaphrodite*Marinated bean curd, sea fungus, chili & balsamic caviarafter the fire*Bread & butteropen that can of wormsPotato, pea protein, quinoa, harissa, cordycepslevitate*Koji of green rice semifreddohow to grow sporesVarious forms of local mushroomsinto the garden*Nikka and beeswaxed-aged mock duck , koji, huckleberryafter the fire*Bread & butterhow to grow sporesMiso cured foie gras, various forms of local mushroomsopen that can of wormsSquid, meal worm, blood pudding, harissa, cordycepsinto the wild*Nikka-whiskey-aged wild deer, koji, huckleberrylevitate*Koji of green rice semifreddobe still my beet-ing heartBeetroot texturesfrench toast & jelly*Rye French toast, wild mushroom.
tasting menu amorette vegetarian 9 course Immersive dining experience: $219 5 course* Theatrical dining experience: $119 Our menus have been created using the five tastes below as a key. salt sweet sour bitter umami be still my beet-ing heart Beetroot textures french toast & jelly * Rye French toast, wild mushroom, black truffle, dashi jelly ...
1 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne chefRikku Donnch executive pastry chefLogan MansellsommelierThierry Lesparrechef de cuisineDrew Brostentasting menuvegetarianamorette9 course Immersive dining experience: $2195 course * Theatrical dining experience: $119 Our menus have been created using the five tastes below as a still my beet-ing heartBeetroot texturesfrench toast & jelly*Rye French toast, wild mushroom, black truffle, dashi jelly, kelp caviaran unlikely friendshipShimeji & nettle risotto , grilled double-milk fetaaphrodite*Marinated bean curd, sea fungus, chili & balsamic caviarafter the fire*Bread & butteropen that can of wormsPotato, pea protein, quinoa, harissa, cordycepslevitate*Koji of green rice semifreddohow to grow sporesVarious forms of local mushroomsinto the garden*Nikka and beeswaxed-aged mock duck , koji, huckleberryafter the fire*Bread & butterhow to grow sporesMiso cured foie gras, various forms of local mushroomsopen that can of wormsSquid, meal worm, blood pudding, harissa, cordycepsinto the wild*Nikka-whiskey-aged wild deer, koji, huckleberrylevitate*Koji of green rice semifreddobe still my beet-ing heartBeetroot texturesfrench toast & jelly*Rye French toast, wild mushroom.
VEGETARIAN TASTING MENU £95 per person Wine pairings are an additional cost – £55 for premium pairing wines and £75pp for deluxe pairing wines BE PART OF HISTORY Enjoy a 25ml glass of 1906 Cognac for £75 This will be served with your dessert course AMUSE BOUCHE Chef‘s Daily Creation
five-course tasting 85 paired with wine 120 Brian Williams Chef de Cuisine C H E F’ S E X P E R I E N C E F I V E - C O U R S E T A S T I N G . Author: Nicola's Inc Created Date:
Three-course dinners are a celebration of ... steak, curry, pizza and pies on the evening menu. PLUS Drinks experiences are available on every break. GOLD and RE-MIXED also offer cooking demos. 7 ... NEW Mermaid gin tasting with a hint of sea air In partnership with the Isle of Wight’s only distillery, the session ...
Jan 20, 2022 · THREE COURSE MENU 95 PER PERSON | 40 WINE PAIRINGS | 5PM-10PM SPECIAL A LA CARTE MENU Fried Humboldt Calamari 18 calamansi black pepper jam scallions Lacinato Kale Salad 17 “ajo blanco vinaigrette” almond, grapes, rye croutons Haida Gwaii Sablefish 42 dashi braised winter greens & orecchiette black garlic, umami oil, almonds
