TomChatt:
1: black sesame vichysoisses with rambutan, fermented plum, Buddha's hand, lemon verbena oil, ume-rose crisp, rose geraniums, shiso
TomChatt:
1: black sesame vichysoisses with rambutan, fermented plum, Buddha's hand, lemon verbena oil, ume-rose crisp, rose geraniums, shiso
TomChatt:
2: long life beans: haricot verts, kumquat, hawthorn berries, fermented chili, African basil
TomChatt:
5: Seared swordfish smoked with eucalyptus leaves, with pickes of baby lotus, jicama-apricot, watermelon rind + passionfruit
TomChatt:
6: meat & potatoes: braised short ribs with tempura enoki, buttery satsuma potatoes, bok choy, rose geranium pickles
TomChatt:
7: Gratitude: brown butter abalone liver porridge with nori caviar, pickled goji + ginger, radish sprouts, alyssum
TomChatt:
7: Gratitude: brown butter abalone liver porridge with nori caviar, pickled goji + ginger, radish sprouts, alyssum; pan-smoked abalone
TomChatt:
9: Sweet: cardamom cremeux, carrot ice cream, nashi pears, jujubes, buckwheat, oats, tart cherries