Duck, Burnt Spring Onion and Coffee Eggnog
Grilled Pineapple, Lavander White Chocolate Mousse, Wasabi Meringue
Caprese Salad - Andrea Zagatti Style
Beef Tartare, Bottarga and Jerusalem Artichokes
Pear Tarte Tatine with Gorgonzola and Artichoke Flower
Purple Cauliflower Garden
Smoked Scallop, Seaweed Butter
Purple Cauliflower Garden
Millefeuille, Chili Caramel, Mango, Espresso
Egg Yolk, White Truffle and Ricotta Raviolo
Beef Tataki, Truffle, Gorgonzola and Pine-nuts
Risotto with Scampi and Champagne
Chocolate, Passion and Fruit
Tuna Nikkei Basil Ceviche
Orecchiette with Burrata, Alici and Almonds
Playing with Nitrogen in St Petersburg
Pine and Burnt Chocolate Milk
Cooking Lesson - How to Sauté
- I’ll let you know – David Hazeltine
- Fly me to the moon – Cy Coleman
- Hush A Bye – Johnny Griffin
