Dinner on 31/12/25

Scampi in shellfish jelly, celeriac and yuzu jam

Snapper marinated in blood orange juice

Steamed oyster

Smoked duck breast, Iberian jamon, burnt pear and lentils

Scorpion fish soup in clam and seaweed broth

Risotto indian spices, guinea fowl, Jerusalem artichokes and porcini mushrooms

White fish and artichoke textures in lemon stew

Eclair, vanilla mousse, black ice cream and red fruit