-Clementine juice with lime and ginger
-Chestnut, fennel and porcini soup with rosemary
-Vegetable layer bake with butternut, celeriac, sweet potato and jerusalem artichoke with mace, garlic, thyme and parmesan

-Apple, chamomille and green tea juice
-Cockle and kombu soup with potato, butter and spring onions
-King prawn and shitake mushroom stew with brown basmati rice

-Grapefruit juice with limeflower honey and mint hydrolat
-Spiced split pea soup with cardamon and rose
-Cavalo nero with shitake mushrooms, garlic, rosemary and slow poached duck egg

-Pear, watercress, lime and ginger juice
-Fresh crab and avocado salad with little gem, rocket and lemon-olive oil mayonnaise
-King oyster mushrooms with roasted hokkaido pumpkin, hatomugi (barley) and marjoram pesto

-Soba in shitake broth with ginger scallion sauce and slow poached egg
-Silken tofu steamed in kombu with tomato essence and toasted pine nuts
-Roasted soba tea

-Hazelnut milk with carob syrup and vanilla
-Swede, carrot and celeriac salad with lemon-dill vinaigrette, dried cherries
-Spelt penne rigate with butter beans, brown shrimps and saffron tomato sauce