Lunch at L'Espalier

Mussels with garam masala and sour cream, wild grain tabouleh, cashew curry emulsion, cilantro

Herb-crusted Arctic Char, preserved lemon, spring pea risotto, pea shoots

Slow braised short ribe with parsnip veloute, roasted shallots, parsnip crisps and short rib jus

Buttermilk panna cotta, guava cream cheese mousse gateau, coconut gel and lychee air

Dark chocolate and caramel mousse gateaux with orange foam and Tahitian vanilla chantilly cream