Read in order, served at the cold.
The menu is written as state changes rather than dishes. Prices are placeholders. Tell us of any allergy and the kitchen will rebuild the line around it.
Sequence
A fixed path of twelve state changes, read in order, served to the whole table.
Frozen sea water shaved over raw langoustine, dissolving the instant it touches the body.
A transparent sheet of clarified tomato, brittle and cold, breaking into clear broth as it warms.
Native oyster held inside a clear gel of its own liquor, green almond, and cold pine.
Aged beef set on a slab of mineral ice, marrow, smoked salt, and nothing warm.
Smoked eel beneath a dome of chilled vapour, released and inhaled at the table.
Winter root brought back from frozen, fermented cream, black trumpet, slow heat.
Fragments
Single state changes, ordered freely, each plate complete on its own.
Garden peas frozen in an instant into a fine powder that returns to spring on the tongue.
Cured mackerel under dry ice, the surface turning straight from solid to scent.
Charred leek frozen, clarified, and reset as a pale transparent block over its own oil.
Sheep milk frozen thin enough to shatter, set against fermented honey and cold thyme.
Sea urchin in a cold current of clarified shellfish, kelp, and frozen citrus skin.
Slow cured turbot on chilled granite, oyster leaf, and a brine pulled near to ice.
Subzero Cellar
Low temperature ferments and natural wine, by the glass, the bottle, or a guided line.
Three drinks held below cellar temperature, each pulled at a different stage of fermentation.
High altitude white kept at the point where it almost forms crystals, poured against the cold.
House lacto ferment clarified to glass, served still and very cold, no sugar added.
Low intervention sparkling held under cold pressure until the last possible second.
Green grape pressed and frozen, shaved to order over still mineral water.
Bitter cold infusion of alpine root and pith, kept near freezing and poured neat.