first course Burrata with smoked olive oil and pimento caviar, served with fresh gazpacho, pine nuts, cashews and almonds, brunoise vegetables, cherry tomatoes, basil, black olive dust second course Beef tartare with smoked greaves, marinated shimeji, sriracha mayonnaise and egg yolk gel, lard brioche, crispy filo chips third course Charcoal-aged duck breast with red currants and smoked potato puree with crème fraîche, pecan crumble, sautéed baby king oyster, duck jus with maple syrup, black currant gel fourth course 24-hour slow-roasted beef cheeks with black pepper and black garlic glaze, wasabi mashed potatoes, roasted shallots, marinated mustard seeds, buttered corn dessert Crème brûlée made from burnt butter with tonka beans, finished with flambéed Cuban rum final drink Signature smokey cherry shot