Korean Influence Fusion

MENU

𝗔𝗺𝘂𝘀𝗲 𝗕𝗼𝘂𝗰𝗵𝗲 Tempura king oyster, seaweed mayonnaise, nori powder 𝗙𝗶𝗿𝘀𝘁 𝗰𝗼𝘂𝗿𝘀𝗲 Korean kimchi risotto, wild garlic, soft poached egg, parsley oil 𝗦𝗲𝗰𝗼𝗻𝗱 𝗰𝗼𝘂𝗿𝘀𝗲 Herbs crust fillet of hake, smoked red peppers, spicy cabbage, tender slow cooked pork belly, dill oil 𝗧𝗵𝗶𝗿𝗱 𝗰𝗼𝘂𝗿𝘀𝗲 Miso cod, jerusalem artichokes cream, charcoal noodles ,tomatoes and chorizo marmalade, shitake mushrooms, confit parsnips, dashi sauce 𝗗𝗲𝘀𝘀𝗲𝗿𝘁𝘀 Miso chocolate mousse, wild berries compote, salted caramel ice cream