Kathryn Yu:
Hisop
Kathryn Yu:
Nonalcoholic gin and tonic
Kathryn Yu:
Petit fours
Kathryn Yu:
Scallops with caviar and lemongrass
Kathryn Yu:
Iberian suckling pig with wild mushroom and perigordini
Kathryn Yu:
King prawns "al ajillo"
Kathryn Yu:
King prawns "al ajillo"
Kathryn Yu:
Cherry "gazpacho" with tuna
Kathryn Yu:
Sardine, strawberry, soy
Kathryn Yu:
Oyster, vodka tonic foam, horseradish
Kathryn Yu:
Oyster, vodka tonic foam, horseradish