Appetizers

A relentlessly mushroom-forward soup poured around a sticky confit beef shin marmalade, finished with pickled mushrooms and paper-thin pear. Deep, woodsy and bright all at once — a composed first course that holds its own against any main.

Hand-diced raw scallop dressed with lemon and chives, pooled in a hot vadouvan butter sauce and finished with jewel-bright pickled beetroot and carrot. A spice-led appetizer built around the contrast between hot and cold.

A veg-forward appetizer of honey-glazed root vegetables and quick-pickled radish with smoky romesco, a single seared scallop, and a vibrant herb oil. The vegetables lead; the scallop punctuates.

Silky Japanese steamed egg custard topped with seared scallop, crispy maitake mushrooms, and a jewel-bright spoonful of ikura. A refined first course built on perfect dashi.

Sashimi-style slices of raw salmon draped over a vibrant edamame-jalapeño purée, topped with a bright parsley and gooseberry relish and scattered cherry tomatoes. A stunning no-cook centrepiece for summer.

Crispy potato cakes topped with flaked smoked walleye, cool labneh, and harissa oil. A refined first course that balances smoke, heat, tang, and crunch in every bite.

A silky summer corn soup built on a base of pilsner and sweet corn, finished with crunchy toasted kernels, a single bright ring of pickled Fresno chilli, and fresh chives. Refined, punchy, and ready in under an hour.

Sashimi-grade salmon given a fast 45-minute cure, sliced thick, and served with crunchy cucumber, pickled shallots, preserved lemon, and a silky dill yogurt sauce. A restaurant-style starter that looks effortless and tastes anything but.

A luxurious appetizer featuring silky avocado mousse topped with whipped feta and briny caviar, served with crackers or toasted bread.