Poré

Mini cos, raspberry Caesar dressing, avocado, cucumber, tomato, Parmigiano

Fried cauliflower, cauliflower sauce, black olive crumble, roasted nut crumble

Tomato chutney, grilled mozzarella, Iberico ham, basil & arugula pesto, parmesan

Yellow curry, Yeosu mussels, coconut milk, coconut sugar

Shrimp wrapped in spinach, bisque sauce, pumpkin puree (or peanut pumpkin)

Seasonal fish from Jeju, fennel & absinthe cream sauce, celeriac puree, angelica oil

Corn and potato gnocchi with squid ink, cheddar mornay sauce, dried tomatoes

Pasta (linguine) made with Jeju fern, perilla seeds, perilla oil, and chicken broth.

Slow-cooked duck leg confit, lentil dish, red currant chimichurri

Polish-style fried lamb ribs, blueberry & wine sauce, cilantro salad

Iberico Pluma (100% Bellota, 200g~), Parsnip Puree, Green Peppercorn Pork Jus

Dom Brial, Rivesalte Grand Reserve 2oz (57ml) - Dessert Wine

Nougat glace with roasted walnuts, dates, and granola, topped with almond crumble

Sabayon made with Cointreau, Moscato, cream, and egg yolk, seasonal tangerine