rnair:
Frozen savory Uni Watalappam
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Scallops Crudo with Passionfruit and Jackfruit foam with Smoked Trout
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Kale Salad with fermented garlic vinaigrette
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Egg Hopper with Sambals
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Poached Lobster with squash soup and muligatawny spices
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Fried Okra with Lime Pickle
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Duck Broth
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Duck Leg Curry over Wild Rice
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Mango, Pineapple and Ginger Sorbet
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Valrohna Chocolate Custard with Toasted Spices