前餐:新概念意大利卡布里沙拉 / 真空低温烹调虾、茴香和柑橘沙拉、柚子果冻 Starters:Insalata Caprese re-imagined / sous vide prawns, fennel and citrus salad, yuzu jelly
主菜:猪(腰、炖肚子、脆皮)、胡桃南瓜和花生酱、洋葱酱、肉桂酱/真空低温烹调蔬菜丝带和薯片 Main Course:Pork 3 ways (loin, braised belly, crispy skin), butternut squash & peanut puree, onion jam, cinnamon Jus / Sous Vide vegetable ribbons and crisps
甜点:60秒蛋糕、覆盆子冰糕、巧克力棉花糖霜/真空低温烹调水果配脆饼和坚果 Dessert: 60 second cake, raspberry sorbet, chocolate soil and marshmallow fluff / Sous vide poached fruits with shortbread and nut streusel