RONG TARTARE

Raw beef, taken cold and clean, with the crunch of the bowl built right in.

• Australian Wagyu M9+, hand-cut to order.
• Cured egg yolk, grated fine over the top.
• Crispy rice cracker, shattering rather than snapping.

The kitchen keeps the beef raw and the seasoning restrained, so what you taste first is the fat — soft, sweet, faintly mineral — then the cured yolk, which brings a slow savoury salt that ordinary salt can't. The rice cracker does the rest: you break it, drag it through, and get a texture that's creamy underneath and crisp on top. It's an opening bite built on contrast rather than heat, and it sets the tone for the rest of the meal without weighing you down.

Contains: eggs.