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Mid service time sensitive so sorry for the bad pic😅
But the dish from left to right is

Oyster marinated in verjus seasoned with like juice lemon oil and like zest with compressed pear

Otoro Tuna tar tar with tsar nicoula reserve caviar aerated chawanmushi and nori powder served on a nori chip

lastly pickled mussel, shallot escabeche with lovage oil and radish flower

personal notes:I think the seaweed on the plate can definitely be arranged tighter and not hanging off the plate

Monk fish wrapped in fig leaf grilled over charcoal served on top of smoked pomme puree with confit morels sea grass and Ice plant sauced with a curry reduction

New additions to our snacks first slide is a close up of the pea dish its an english pea shell with ricotta curds as a base peas seasoned with lemon oil, lemon juice, maldon, mint and lemon zest filling the shells then garnished with preserved rose petals, pea tendrils and button flowers

as for the dolma its compressed nasturtiums brushed with olive oil filled with a curry emulsion trout roe asparagus and fava beans garnished with more trout roe