Hors d'oeuvres

Zucchini and basil fritters with goats cheese mousse and crispy pea shells.

Caramelized onion pastilla with parmesan crisps and herbs.

Bombay potato fritters with coconut, cilantro and green chili sambar.

Beetroot, walnut and Stilton blinis with Manuka honey.

Sichuan aubergine crisps with sweet miso and sesame dressing.

Steamed spinach and mushroom dumplings with yuzu vinegar.

Lentil and chickpea fritters with spiced tomato yoghurt and dill.

Mini tostadas with guacamole and kingfish ceviche finished with ginger oil.

Crispy rice chirashi with spicy tuna tartare and lumpfish roe.

Wild salmon roulade with tempura green onions and black garlic.

Spot shrimp crudo in chive oil with squid ink pearls and crispy fish skin.

King crab legs in peperoncino with drawn butter and chili threads.

Lobster doughnuts in clam chowder with a pancetta crisp.

Wild duck leg confit with peach and pine nut chutney and potato chive chips.

Swedish-style meatballs with lingonberry jam and crispy mushrooms.

Wagyu beef tartare in a crisp potato shell with pickled mustard seeds.

Organic chicken roulade with char-grilled leek salsa and garlic oil.

Roasted peppers with chicharron, pork rillettes and celery crisps.

Miso-cured pork belly with sesame and ginger caramel.

Shredded lamb and ricotta beignets with spiced kumquats.

Crispy quinoa with spicy tomato relish and stewed green onion jam.

Avocado and cucumber salsa in bean curd with seasoned rice and grapefruit.

Confit heirloom tomatoes with lavender and almond crumble.

Spiced lentil and potato samoosas with cilantro and cumin.

Pecan nut shortbread with preserved figs and fig chutney.

Roasted carrot and zaatar dip with pita bread crisps and spiced olive oil.