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Nine sauces and butters, including green peppercorn sauce and black truffle butter, are all made in-house and can accompany any steak, along with toppings like Mycella Danish blue cheese and seared foie gras.

Striking instances of coloured mycella are afforded by Corticium sanguineum, blood-red; Elaphomyces Leveillei, yellow-green; Chlorosplenium aeruginosum, verdigris green; and the Dematei, brown or black.