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Culinary Director Richard Ekkebus reframed the focus of Amber long before he unveiled the restaurant’s new direction in 2019 to prioritise lighter, more refined flavours above the rich foods of yesteryear. Vegetables, to him, have always been more interesting, holding infinite potential and his decision to bring more into the fine dining sphere was not based on the direction of culinary trends, but “because it makes sense in our contribution to the environment.” At Amber, the tasting menu experience for vegetarians and even vegans, by request is by no means an afterthought, but a carefully considered journey that presents delicious surprises along the way in the form of intense nut oils, piquant berries and umami-packed mushrooms. His signature corn dish with salicornia, seawater and sudachi is, arguably, even more refined without the addition of caviar on the non-vegetarian menu. Other dishes such as XL white asparagus with morel, ratte potato, salted egg yolk, dill and extra

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