Part 3/7:
As the meal progresses, the menu transitions into heartier savory offerings, skillfully blending sweet and tart notes that include apples and tomatoes, while providing a play on textures. One particularly intriguing dish featured AGA Chile complemented by sedum, a novel ingredient for many diners. The crab custard course stands out with its silkiness, showcasing the flavor of crab without overshadowing it.
The inclusion of caviar and barley prompts mixed feelings; while the preparation is noteworthy, the dish feels more centered on the caviar with fresh grape accents rather than a harmonious blend of flavors.