The last of the main courses, the Pigeon was first presented to us whole on a decorated tray and later carved - served with chestnut puree, salsify sauce, and robust dollops of black garlic⁣⁣⁣. Cooked till a delightful blushing pink, the Roasted Racan Pigeon was real succulent though a tad gamey on its own. The other components on the plate were complementary and give the pigeon a nice boost of flavours as I enjoyed the tinge of smokiness. On the side was also a creamy liver parfait studded with Grelot onion on a wafer-thin crisp Lavosh.

Part of Sommer Dining’s Autumn Inspiration menu ($198)