Toka Asian Kitchen

Inaya chocolate ganache, hazelnuts, and Bourbon vanilla coffee ice cream

blancmange, shortbread, King jasmine mousse, grapefruit sorbet, and green shiso

almond powder, gianduja ice cream

acidulated vinaigrette, tarragon sauce, barberry and pine pinion

roasted sweet potatoes, samphire, lapsang souchong emulsion, and laurel powder

Isigny cream, acidulated vinaigrette, sunflower and pumpkin seeds, winter purslane

salad with acidulated cream, chives, and truffle-infused reduced jus

burned leeks, dashi sauce, kombawa and ponzu gel

yacon, kale, parsnip, rice tiles, burnt nutmeg and juice

caramelized onions, puff pastry, mélanosporum truffles, pink berries émulsions

roasted carrots, yuzu condiment, kumquat, yarrow, and puffed millet

smoked eel fish, celeriac, watercress mash and tarragon oil