Edamame and dipping saucefresh coconut with a thin stew of cockles, beans. Served with side salad.Salad garnished with fresh spider crab.Strawberries, yogurt, coffee, and baby squidGarnished with lettuce direct from the wok.Stir it around and you find the smoked baby eels, “angulas” – noodles of the seaCrispy eel skinServed with sandwich of crispy partridge and “angulas”Glazed cheek with ginger and truffles with yello potato with black pudding and marrow.Black pudding and marrowVery functional container for your fresh untensils. Loved that they often included a spatula.Dining room decorated with butterflies and winged pigs.Butterflies are everywhere and reportedly were cut and placed by the chef.Steamed cake and oxtailchop suey of oysters and vegetables and steamed oxtail dumplingHake with foie gras and a lime and horseradish sauceWhite asparagus with browned butter and sheep milk with hareHarepigVietnamese pig with “coffee” sauce and crispy pig earPig interiorfloured and fried sole with crispy bacon ice creamfilet of cod with brown wildboar sauceCod interiorTomato, lychee nuts, cheese and gingered cherriesMilk chocolate with wasabi, yuzu and sansho pepperGrapefruit, white chocolate and mustard seed crackerslots of pigs
