Starter

Asparagus, Parveggio cheese fondue, fig foam & cashew nuts

Pasta

Spaghetti, artichokes, salted lemon, and fennel bread crumble

Main Course

Roasted endive salad with almond fondue, sweet/sour spring onions & tarragon oil

Dessert

Chocolate ganache with coconut cream, covered with dark chocolate & almonds