TestTafel

with burnt spring onion butter, burnt bay leaf aioli, and crème de Maron

with pumpkin seed miso

golden beetroot purée, black garlic sauce with bread miso cracker, and confit bell pepper

with ginger chantilly, pickled mustard seeds, pickled Chioggia beets, and dill oil

with fermented leek, and jus

confit garlic ganache topped with espresso martini foam, and hazelnuts

lemon coulis with passion fruit Mousse, dehydrated sugar-preserved lime powder, and candied lime zest

with kaffir lime leaf aioli, sweet mustard pickles, and furikake butter

with celeriac sauce, sea lavender, and lime oil

with grilled cabbage, blackberry pickled onion, and blackcurrant wood oil

with kalamata olive tapenade, green apple, smoked potato puree, and black garlic & lemongrass sauce

with mushroom tempura, espresso martini foam, and toasted hazelnuts

and lemon curd with white chocolate crumbs, and chioggia beetroot

with burnt wood aioli, beurre maître d'hôtel, and mustard pickles

and mustard oil

rice cracker, and lovage ice cream,with fermented apple and chili

with cardamom chantilly, pickled mustard seeds, pickled Chioggia beet and parsley oil

with Slippurinn carrots, jus, and burnt cauliflower puree

quinoa ice cream

with kombucha ganache, kombucha caramel, tombée de endive

with Lao Gan Ma Aioli, Furikake Butter, and Sweet Mustard pickles

with kimchi brussel sprouts, radicchio, and gochugaru

with Shio koji marinated shitake, and Mayu oil

with black garlic aioli, saté sauce, mustard and shallot

burnt apple puree, roasted apple dashi broth, kohlrabi leaf oil

with bread Miso, lime whipped cream, and fresh blackberries

with ginger gel, blueberry & raspberry gel, Guinness glaze and chocolate soil

with jalapeno aioli, tomato & vanilla butter, and spreewaldgurken pickles

and pickled cherry tomatoes in a smoked tomato broth with chocolate mint

and pink potato salad with lovage emulsion

with turmeric tapioca cracker, tofu chèvre crème and turmeric & vanilla sauce

in raspberry & orange glaze with smoked potato puree, and faux gras sauce

black sesame macaroon with limelon granita and red currant sorbet

coconut custard, coriander cake, candied pumpkin seeds and fresh chilli