Menu List 3

Shaved fennel, torn basil, aged sherry vinegar and a thread of cold-pressed olive oil.

Brown butter, crisp sage and thirty-month Comté, finished at the table.

Warm choux puffs filled with Gruyère cream, black pepper and a touch of nutmeg.

Thin-sliced sea bass, pink grapefruit, pickled shallot and a little chive oil.

Molten dark chocolate centre, blood-orange segments and a quenelle of crème fraîche.

Cream cheese mousse, salted caramel and a scatter of candied pecans and sea salt.

Pistachio, raspberry and lemon shells with a soft ganache, baked fresh each morning.

Sharp lemon curd in a thin sablé crust, torched Italian meringue and candied zest.