For The Love of Food and Wine - A Journey without Borders - Part Three

The final chapter of our tasting experience invites you beyond boundaries, where flavours move freely and traditions intertwine. This is a journey shaped not by geography, but by curiosity where each dish is a reflection of distant influences, reimagined through a single table.

From the brightness of yuzu and the salinity of the sea, through fire-kissed vegetables and deeply spiced, comforting notes, to the richness of game balanced with fruit and earth - this menu travels across landscapes without ever losing its sense of place. It finishes, as all good journeys should, with something vibrant and unexpected: a meeting of citrus, warmth, and gentle sweetness.

There are no borders here - only movement, contrast, and connection. A final course that doesn’t conclude the journey, but opens it outward.

Oyster | Yuzu Butter | Dill Oil | Fermented Fennel
(France/Ireland/Mediterranean)

Leek | Sesame | Herb Oil | Sourdough
(French/Israel)

Spiced Lamb Stuffing | Miso | Tahini | Soy and Fish Sauce Pickled Shallots
(Lebanon/Japan)

Pheasant | Cranberry and Star Anise | Spiced Hazelnut | Parsnip | Chestnut
(English/Indian)

Ruby Grapefruit | Saffron | Honey | Yogurt
Multicultural