Coquille st. Jacques, Jerusalem artichoke puree and fresh seaweed

Eggplant cream, smoked white fish and nigella seeds

One Gillardeau unit

Salmon wrapped in Nori seaweed, reduced soy sauce, pickled fennel

with zucchini, arak and olive oil

Fresh sliced salmon in soy sauce, homemade wasabi sorbet

in caramel with beetroot cubes

Olive oil and Kalamata olives

Sliced white fish marinated in olive oil, lemon, ground capers and red onion

Seared on a flat griddle

Citrus dressing and dried fruits

Arugula, kohlrabi, cucumber, carrots and bell peppers