Tartelette, smoked yellow beetroot tartare, La Tur cheese foam and toasted seeds

Millefeuille, sous vide celeriac and Belperknolle

Poivrade artichoke, Pomodori tomato, capers and Hollandaise sauce

Slow-cooked leek, bell pepper cream, parsley coulis and lemon beurre blanc

Parmesan risotto, cauliflower, romanesco and verjus foam

Crispy polenta, corn cooked in vadouvan and curry with porcini

Pavlova filled with a blackberry and Szechuan pepper sorbet, black sesame and white chocolate cream