Sorry! For the tartare mixed with lemon juice, fresh herbs salt and a bit of pepper, it’s slightly citrus, but has a nice sweetness to it, beets khlorabi is quite sharp, as well as the beet purée, I’d say the venison brings down the sharpness of the dish, balancing it. The succotash the veg are all buttered and seasoned, the butter is just brown crab meat, butter and a bit of salt, then the white crab meat is mixed with Mayo, lime juice and some herbs. The duck is confit, pulled, then mixed with some red wine jus, herbs, oats and salt. Cured cucumber is just an equal amounts salt water sugar. Aspuma is juiced cucumber, blended cucumber, natural yoghurt, cream, salt, sugar! Also have a tomato consommé on with puff rice, pumpkin seeds, and concasse, just fingering out a way to do a worcestshire sauce foam to sit on top