Ox tongue timbale with gherkin, roasted cherry tomato, sour parsley pesto and balsamic reduction
Squid Ink Gnocchi in triple cheese sauce, featuring chewy potato dumpling balls brightly infused with colours and briny flavours of squid, further laid with extra rich and creamy cheese sauce.
Dish
Amouse Buche: Smoked duck breast with caramelized apple, mint and berries coulisse