To Eat
- Baby potato salad with steamed green beans, lettuce and tomato, mint, quails eggs, capers and smoked olives
- Tumeric roast cauliflower and onions with za’tar
- Steamed white asparagus with mustard vinaigrette and chopped, soft-boiled eggs
- Heirloom raddish and cucumber with chilli oil and black sesame seeds
- Labneh
- Baba ganoush
- St Marcelin cheese
- Rye sourdough
- Dragon fruit and raspberries with lime and a twist of hot red chilli
- Wasabi peas for snacking
To Drink
- Cocktail: Negroni
- Wine: Fiano del Salento
- Water: San Pellegrino
- Hot: Redbush chai
