Spicy salmon tartar with spicy crab crisps.
Thai Mackerel Toast: flaked, grilled mackerel tossed with shallots, chillies, lime and coriander on buttery mochi 'toasts'.
Soft shell crab tempura with Malay black pepper mayo & kaffir lime and daikon pickles.
Spring asparagus grilled with Parmigiano Reggiano and miso butter. Served with a yuzu-truffle-egg sauce.
Takikomi Gohan: Japanese rice hot pot with wild garlic, spring veg and shiitake mushrooms. Served with wasabi tobiko.
Pan fried seabass with pickled mussels, spinach oshitashi, miso-bouillabaisse dressing and an XO-lobster mayo.
Pecan pie sundae