Pear, fig and salad parmesan with pear cream flavored with fig leaf oil and curried green tomato chutney

Beef tartare
with 'nduja cream,
toasted friggitelli
and stracciatella

Grilled red mullet
with spiced plums,
peanut cream
and dried plum sauce

Green gazpacho
with raw salmon, cucumbers and sour onions

Veal topside
with aubergine cream
and amaretti, capers
and salted lemons

Baked peaches
with carob cream, basil extract
and black garlic

Chicken breast with cream
of apricots with tarragon and apricot and coriander salad

Raw croaker with Sichuan pepper, baked watermelon, bergamot mayo and Campari gel

Lavender cream, apricots and buckwheat and rosemary crumble and apricot sorbet

Almond panna cotta
with blackberry compote
and pepper crumble

Hazelnut and raspberry cake,
chocolate cream, fresh raspberries and cacao dusted hazelnut