Ok, I know Sam spotted this already real time, but we each got this as a starter (that's right #NOSHARE) so here's MY plate. I started with the carpaccio, which melted in my mouth. Then went on to the silken foie gras with just the right amount of Maldon sea salt sprinkled on top, and a mango purée and a tomato purée next to it. Finished the plate with the hand cut beef tartare, perfect with onions, capers and grainy mustard. No egg in it. Amazing.