Beef Carpaccio

Raw wagyu, sliced so thin it folds over the fork, with lemon and capers doing the work.

• Wagyu beef, served raw and sliced paper-thin.
• Lemon, for a bright, sharp edge.
• Capers, small, salty, scattered over the top.
• Served cold, straight from the pass.

This is carpaccio kept simple. The beef goes on the plate raw and thin, the lemon cuts through the richness, and the capers add a salty bite against the softness of the meat. Nothing is cooked and nothing is hidden, so the slicing has to be right and the beef has to be good enough to eat as it is. Order it as a starter before something heavier.