Oyster with peach mignonette and salmon roe. Scallop with citrus vinaigrette, cucumber, pickled kumquats, and fresh herbs. Mitake mushroom risotto with truffle oil, chives, crispy shallots, and black truffles. Pork belly with celeriac purée, apple and fennel slaw, and mustard, apple jus. Duck confit with corn succotash, snap peas, thumbelina carrots, and a pomegranate reduction. Coconut granita with oatmeal crumble, grilled peaches, and coconut chantilly. Wines of the evening.