We begin with a trio of starters: venison tartare, laced with kohlrabi, on lotus root chips; crackers of tapioca with linseed hummus; and macarons the colour of snow, filled with a decadent truffle and foie gras cream.
Then an amuse bouche to delight even the most jaded of appetites. An earthy hued consommé, made from truffle bouillon and shiitake mushrooms. Poured carefully into a bowl of potato espuma, studded with shavings of black truffle.
By the time the other courses arrive, each patiently awaiting their turn, we are convinced this is worth the splurge. An expense we dedicate to anniversaries and birthdays – all the days in our life that we celebrate, for celebrate we must. Life is short and we embrace every day fully, as a gift and a blessing.