Asparagus and barley based risotto garnished with pistachio, tarragon and preserved lemon.

Fried eggplant served with a miso aioli and garnished with arugula, shaved fennel and cherry tomatoes.

Heavily spiced chicken thighs and white beans stew in a tomato based broth until tender, garnished with torn bread, fresh herbs and a poached egg.

Milk based pudding infused with lavender, garnished with blueberry compote and fresh thyme.