Blk cod in almond milk with spinach sphaggetto • Black cod• 2x 50 gr piece sous vide in almond milk for 5 mins 55 degrees

• Almond Milk per portion • 30 ml milk• 20 ml coconut milk• 5 gr peeled almond• 1 ml almond• 1 gr salt

Spinach Sphagetto

• Praline• 10 gr macadamia• 5 gr sour dough bread• 5 gr isomalt sugar • 3 gr glucose powder• 2 gr muscavado sugar• 1 gr butter echire

• Quail egg • 60 degrees for 16 minutes

• Cress• Affila