A little present from the chef Pineapple & Kimchi Roll, preserved orange & melissa King Oyster mushroom Bao with ‘Salsa Rosita’ & pickled ginger Shitake & truffle dumplings with White miso butter and Black vinegar Grilled Topinambur & Hokkaido on black mushrooms salad & almond bits Green mango, macadamia, blood oranges and yuzu currant salad -- Sambal curry with Winter roots, Tea-egg, Spring rool Homemade pickled salad / Roti Bread / Jasmine steamed rice Vegetarian menu5 starters, 1 main course + 3 sides
