Tonight
The menu
A sketch. The kitchen edits until service. Dietary needs are a conversation when you reserve — not a footnote.
I — Light
Garden air
Frozen herb, first frost
White sphere
Turnip, koji, marigold
Cloche
Tart, thyme smoke
Crudo
Hiramasa, green strawberry, kelp oil
II — Fire
Scallop on slate
Brown butter, gold leaf, pine
Bread service
Lamb fat, cultured butter, black salt
Duck
Aged, cherry ash, cacao husk
Beef
Dry-aged rib, bone jus, burnt onion
III — Night
Cheese
Sheep, honeycomb, rye
Collapsed dome
Smoked chocolate, violet
Last fruit
Compressed pear, toasted hay
Mignardise
The table, not the plate