Anjou Pigeon    - Salt aged Anjou pigeon, roasted on the crown, finished with our Umami seasoning, smoked butter & duck liver emulsion - Teriyaki giga ‘morels farcies’ of scallion, ginger, with lardo, truffled breast, leg & oyster - Wild mustard & wasabi aioli - Salt & pepper three cornered leeks - Cambodian pepper & shaouxing sauce - Catalonian truffles   Current last savoury serving @axl_testkitchen  #onewaytickettoflavourtown

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