Starters

Encapsulated smoked duck salad
with carrot ravioli, pistachio and grapefruit segments

Gold porcini risotto
with chervil hot jelly and beetroot air (v)

Deconstructed tuna niçoise

Smoked artichoke festival
with quince, dates, parmesan and white truffle (v)

Goat's cheese soufflé with beetroot and olive oil caviar (v)

White asparagus puree with Serrano ham,
endives, dates and rocket steam brioche

Mains

Slow-cooked beef fillet
with savoury cherry granola and celeriac mash

Poached spanish mackerel and serrano ham brioche
with piquillo peppers and confit limes

Grilled octopus tentacles with salsa verde

Tamarind glazed duck breast
with pak choi, and mandarin and olive oil sorbet

Floating beef tongue
with capers sauce and watercress

Quail trifle in a jar with foie gras,
morel mushrooms, maury jelly and figs

Lobster tail with black quinoa, fennel confit,
watercress, pequillo pepper and saffron texture

Pudding

Lychee and raspberry sensation

Coconut cup with a citrus touch

Glazed fruit salad and cheese ice cream

Try out our recipes featured in The Telegraph that emulate molecular dishes!