A masterpiece of precision. Prime beef steak cooked sous-vide to a perfect edge-to-edge medium-rare, then finished with a brief high-heat sear for a delicate crust. It is accompanied by a bold, house-smoked red wine and cranberry reduction that balances deep tannins with bright acidity. Served with a whole heritage carrot, caramelized in brown butter until fondant-tender.

A masterful composition featuring pan-seared hand-dived scallops, finished with a delicate veil of smoky bacon dust. Accompanied by tender white asparagus spears poached in cultured butter and crowned with the refined salinity of pike caviar. The dish is brought together with a light citrus-infused emulsion and micro-herbs.

A delicate, silken Panna Cotta infused with rare Madagascan vanilla beans, offering a sublime creamy texture. It is elegantly presented with a vibrant medley of seasonal summer fruits – think ripe raspberries, blueberries, and fragrant peach segments – all complemented by a light, buttery almond crumble for a delightful textural counterpoint. A perfect harmony of flavour and finesse.