Executive Chef Chris Dines presents a menu inspired by Yayoi Kusama's work.
Enjoy a chilled glass of Veuve Clicquot on arrival.
- Cornish lobster, kelp and miso soup
- Wild seabass usuzukuri, sea lettuce, chilli, soy or
- Kohlrabi usuzukuri, sea lettuce, chilli, soy
- Organic Rhug estate beef fillet, soya braised short rib, collard greens, sesame or
- Teriyaki roasted aubergine, shimeji, oshitashi
- Miso chocolate mousse, yuzu
- ‘Paxton’s’ cave aged cheddar, umeboshi plums
Wine and sake upgrade
- Lobster – Kaze 'wind' junmai ginjo sake (limited edition)
- Sea Bass – Veuve Clicquot Extra Brut Extra Old NV
- Beef – 2017 Chianti Classico, San Giusto a Rentennano
- Mousse – Barbeito Malvasia Reserva
- Cheese – Taru 'barrel aged' sake (gold medal edition)