Hors d'oeuvres

Zucchini and basil fritters

with goats cheese mousse and crispy pea shells.

Caramelized onion pastilla

with parmesan crisps and herbs.

Bombay potato fritters

with coconut, cilantro and green chili sambar.

Beetroot

walnut and Stilton blinis with Manuka honey.

Sichuan aubergine crisps

with sweet miso and sesame dressing.

Steamed spinach and mushroom dumplings

with yuzu vinegar.

Lentil and chickpea fritters

with spiced tomato yoghurt and dill.

Mini tostadas

with guacamole and kingfish ceviche finished with ginger oil.

Crispy rice chirashi

with spicy tuna tartare and lumpfish roe.

Wild salmon roulade

with tempura green onions and black garlic.

Spot shrimp crudo in chive oil

with squid ink pearls and crispy fish skin.

King crab legs in peperoncino

with drawn butter and chili threads.

Lobster doughnuts in clam chowder

with a pancetta crisp.

Wild duck leg confit

with peach and pine nut chutney and potato chive chips.

Swedish-style meatballs

with lingonberry jam and crispy mushrooms.

Wagyu beef tartare in a crisp potato shell

with pickled mustard seeds.

Organic chicken roulade

with char-grilled leek salsa and garlic oil.

Roasted peppers

with chicharron, pork rillettes and celery crisps.

Miso-cured pork belly

with sesame and ginger caramel.

Shredded lamb and ricotta beignets

with spiced kumquats.

Crispy quinoa

with spicy tomato relish and stewed green onion jam.

Avocado and cucumber salsa in bean curd

with seasoned rice and grapefruit.

Confit heirloom tomatoes

with lavender and almond crumble.

Spiced lentil and potato samoosas

with cilantro and cumin.

Pecan nut shortbread

with preserved figs and fig chutney.

Roasted carrot and zaatar dip

with pita bread crisps and spiced olive oil.