Airy brioche with creamy layers of smoked porcini cream and duck liver mousse, finished with chives, chervil, and crispy grains.

Smoked duck breast glazed with plum and ginger lacquer, served with seared beetroot, cherry jus, and chive grains.

Tagliolini of tomato dressed with mother of all rubs with seared Yellowtail Kingfish, pomegranate-gin gel and cucumber.

Wild boar neck with a Tomasu glaze, served with fried salsify and marinated dry aged beet.

Crispy baked wild boar chuck with grains.