Creme fraiche and city roots edible flowers.

Mint and pedro ximenez sherry reduction.

Sugar torched, duck rillettes and cherry compote.

Chicken liver, porkand wild mushroom mousse with asparagus, pickled oyster mushrooms and grated salt cured duck egg yolk.

Heirloom sourdough grit bread with bacon jam, whipped hemp seed butter and rosemary honey a collaborative recipe between Lula Drake and Crust Bakehouse.

Squid ink chitarra cut pasta, pickled Spanish mussels, orange supremes, arugula and Parmesan.

Strawberry-rhubarb compote and creme fraiche.

Creme fraiche, blueberries and toasted cashews.