2. Layout • Main Dining Hall

6. Outdoor

8. Lounge

10. Appetizer Goat Cheese, dark plum, thyme, honey comb, and rye bread Salmon, avocado, lemon, tomato, black olives, fennel gel, honey cress, and wasabi

11. Salad of watermelon, goats cheese mousse, smoked watermelon, pickled watermelon rind, compressed watermelon, candied walnuts, and endive Scallops, fennel, and black radish

12. Lobster, huaya milk and chilli ashes Artichoke soup with shaved black truffle and parmesan

13. Main Course Smoked pommes puree, slow roasted pork shoulder with jus, crispy red quinoa, caperberries, red veined sorrel, and micro herbs Chicken liver foie mousse

14. beef grilled over Japanese charcoal with squash roasted in beef fat, pickled Asian pear, watercress emulsion, and smoked bone marrow bordelaise Roasted suckling pig with Kriek beer sauce and leek

15. Hereford beef with red wine, shallots, and thick cut fries Rockfish, charred onion, broccolini, and hibiscus flower

16. Wagyu beef with broccoli, oyster, oyster sauce, and micro herbs Tai with brussel sprouts, shaved fennel kimchi, and braised garlic

17. Dessert Caramel and chocolate oreopanna cotta Butterscotch Panna Cotta with cassis sponge, bacon, golden quince, caramelized rye, and creamsicle ice cream

18. Strawberry, buckwheat, and turnip Chocolate budino with poached figs, coffee cremeux, hazelnut praline, black sesame meringue, saffron meringue, dehydrated chocolate mousse, and chocolate gel