Meat
Tender, crispy suckling lamb with lentil stew
March 2016
Egg with Iberian Pork Belly
November 2018
Texas Style Brisket
October 2017
Hay roast beef
May 2016
Oxtail with Parsnip Puree and Ginger Pear
November 2018
Beef sirloin with celery cream
November 2017
Braised veal neck
May 2019
Duck Leg Sous Vide with Spelt-Sotto, Mustard Cream and Romanesco
March 2018
Lamb loin, celeriac puree, and coffee
May 2020
Wagyu Rib Fingers / Jerusalem Artichoke / Vinegar / Passion Fruit
July 2021
US Beef Shoulder
September 2018
Iberico Pork Pluma
July 2016
Hanging steak from Swabian cattle with salad and onions
August 2020
Fish & Ribs
August 2021
Flank Steak with Jerusalem artichokes
October 2018
Iberico Pork with cauliflower risotto
December 2016
Anugs-Wagyu Oyster Blade
September 2020
Rib Fingers / Peas / Eggplant / Amaranth
September 2021