The crayfish from Western Australia is poached for around 40 seconds, and then barbecued (right at your table by chef Stroobant himself). The smoky crustacean is then served with finger lime and a turnip tea, which added an elemental balance to the dish.

Full bodied with depth, the Meursault vieilles vignes 2016 - Domaine Pernot Belicard paired with the marron was reminiscent of deep oak with buttery cream.