Marc Elliot 5 Course Tasting Menu

Amuse bouche – candied slab esquites – bubbly spritzer

Old cedar hot smoked Idaho trout – latkes. deviled quail egg. caviar. crème fraiche. honey pomelo – supreme, flowering chive. yuzu mousse. – marlborough sauvignon blanc

Wild goose and pekin duck pate – crisp rye tuille. local dried blueberries. caramelized onion ice cream. beef tallow candle.- palmina dolcetto

Sustainable fin to gill whitefish – court bouillon. fin feathers. belly rosette. kama croquette. purple potato gnocchi – unoaked chardonnay

Overnight braised santa ynez pork belly – eight-minute egg. violet yam vermicelli. organic gai choy. bone broth. black garlic. japanese whisky cocktail : “strawberry samurai”

Organic braised bosc pears – koranji cinnamon. fresh thyme. local dairy mascarpone. candied bacon. shaved chocolate. lava salt – white peach port

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