7_COURSE TASTING MENU

OPEN EGG. AVOCADO. PANCETTA. BATONNETS.

RYE CRUMPET. HAKE KARRAGE. NASTURIUM. BUTTERMILK.

MUSHROOM CHAWANMUSHI. POTATO. TARRAGON. PENJA WHITE PEPPER.

ROSCOFF ONION-FILLED CAPPELLACCI. PARSLEY. HAZLENUTS. VERJUS.

FISH OF THE DAY. GLOBE ARTICHOKE. DAIKON. PONZU. YUZU KOSHO SAUCE.

PORK BELLY. KIMCHI. SWEET POTATO. GOMA-AE SAUCE.

MILK, HONEY, OLIVE OIL, SEA SALT,

€ 95 + Wine paring €75