Lobster by dayan

Working with Dayan has been a geat adventure. He has a keen sense of food pairing and balance. He has an impressive intrigue for new and exciting techniques with an unparalell thirst for learning. Dayan in moving to the UK to further his career and I wish you all the best. Think creativley and go get them..

D latest draft for an up and coming outside BBQ. lobster, white asparagus, roe, tomato, cauliflower

Gravlux

This was an old favourite where I learnt way back in 1990 Switzerland except a few modern techniques. Cured salmon, cucmber, citrus, dill, mascarpone. very light very easy to eat.