©
Half.bear: Tetsuya's chocolate cake
©
Half.bear: Petit fours
©
Half.bear: Tetsuya's chocolate cake. Happy birthday!
©
Half.bear: Tetsuya's chocolate cake
©
Half.bear: Rockmelon granita with almond curd and roasted soba ice-cream
©
Half.bear: Apple granita and apple jelly
©
Half.bear: Slow roasted lamb rack with sorrel leaves and preserved lemon
©
Half.bear: Butter poached quail with parsnip root and sprouts
©
Half.bear: Butter poached quail with parsnip root and sprouts
©
Half.bear: Grilled shio koji toothfish with fregola and roma tomatoes
©
Half.bear: Confit of ocean trout, salad of celery and apple
©
Half.bear: Tuna with saltbush and finger limes
©
Half.bear: Tuna with saltbush and finger limes
©
Half.bear: Steamed spanner crab with crustacean vinaigrette and cured egg yolk
©
Half.bear: Pacific oyster with ginger and rice vinegar
©
Half.bear: Cheers!
©
Half.bear: Cocktail time - Yin Sling No. 3 and Peruvian Sunset
©
Half.bear: 2017-02-18 08.31.02 1
©
Half.bear: 2017-02-18 11.30.06 1
©
Half.bear: 2017-02-18 11.30.05 1
©
Half.bear: Truffle butter
©
Half.bear: 2017-02-14 09.19.02 1
©
Half.bear: 2017-02-14 09.43.20 1
©
Half.bear: 2017-02-14 09.19.03 1
©
Half.bear: 2017-02-14 09.43.19 1
©
Half.bear: 2017-02-14 09.19.01 1
©
Half.bear: 2017-02-14 09.18.54 1
©
Half.bear: 2017-02-14 09.18.52 1
©
Half.bear: 2017-02-14 09.18.50 1
©
Half.bear: 2017-02-14 09.18.48 1