Akaiito

Ama ebi, duck katsu, duck katsu, sake cured ikura, smoked ocean trout, Smoked spanish mackerel | wasabi kizami | daikon | truffle ponzu, Spanner crab chawanmushi | aged pork dashi | foie gras, Saikyo glacier 51 toothfish | white walnuts | buerre blanc | nz diamond clams | black caviar , Appellation oyster | watermelon | native sea herbs, Western australian marron | heirloom tomato salad | dashi vinaigrette, 7-day dry aged duck | beetroot | dry mushroom | lardo | duck jus, Mb9+ wagyu | turnip | water dropwort | black garlic tare, Guava sorbet | fermented strawberry | peckham pear | hibiscus | raspberry meringue, Petit four | daily chef’s selection

Ama ebi, sake marinated ikura, smoked ocean trout, Smoked spanish mackerel | wasabi kizami | daikon | truffle ponzu, Spanner crab chawanmushi | aged pork dashi | foie gras, Saikyo glacier 51 toothfish | white walnuts | buerre blanc | nz diamond clams | black caviar, Appellation oyster | watermelon | native sea herbs, 7-day dry aged duck | beetroot | dry mushroom | lardo | duck jus, Guava sorbet | fermented strawberry | quince | nashi pear | raspberry meringue, Petit four | daily chef’s selection