Sweet cured Wagyu bacon with baby spinach leaves, roasted hazelnuts & apple. While Wagyu beef is reasonably common, this was our first time trying Wagyu bacon. Tasted slightly fattier than regular beef bacon.
Seared Strausbourg foie gras with South Australian quince, balsamic gastrique and hazelnut espuma. The portion was larger and the presentation was lovelier than what this photo shows, but we forgot to snap a pic before we split the foie gras between the two of us. Might not look pretty but it was pretty yummy.
Veal shank raviolo with garlic-sauteed escargot, sweet peas & courgettes. Merely OK. Maybe they should leave the Italian dishes to Italian restaurants?