Colombian chef Fernando Arévalo’s cooking at Preludio is artistically themed around his creativity, rather than by cuisine. Expect thought provoking dining on his prevailing menu, Monochrome, which follows a black-andwhite theme. Highlights on his eight-course degustation are Elude, comprising white beetroot, burrata and a walnut crumble topped with yoghurt foam and Primeur Sturia caviar. This contrasts with the next course of Allude, which looks similar but is made up of fermented mushroom, roasted veal bone marrow, thyme croutons and mushroom potato mousse topped with Oscietra Sturia caviar. La Cortina, a butternut squash and amaretto agnolotti in parmesan sauce stands out, along with the Iberico pork presa in squid-inked panko, pink and tender on the inside, matched well with white carrot and apple purée.