Menu

STARTER

 
 

GARDENER'S SALAD

garden greens and vegetables with aubergine cream

 

GOAT CHEESE MOUSSE

with red wine poached pear and rosemary biscuit

 

SALMON TARTAR

with buttered toast

 

TUNA TACO
with avocado, lime, coriander and spring onion

  

FOIE GRAS

with pear and grapes in Tokaji Aszú reduction
 

 

SOUP

 
 

WONTON SOUP

with shiitake and julienne vegetables

 

BISQUE

 

CONSOMMÉ

with semolina dumpling


   
 
 

RISOTTO & PASTA

 
 

GREEN RISOTTO

with cauliflower steak

 

VENISON RAVIOLI

with pickled chanterelle and creamy porcini sauce

 

PAELLA

 

 

 

 
 

FISH

 
 

POACHED SALMON FILLET

with black mussels and spinach-basil risotto

 

GRILLED SEA BREAM

with tomato salsa

 

HEMP CRUSTED TUNA

with spicy fennel salad and black lentils

 

POULTRY

 
 

CAESAR CHICKEN BREAST

with cos lettuce, anchovy dressing and croutons

 

MISO GLAZED DUCK BREAST

with soy sprout tempura, pea-wasabi purée and passion fruit sauce

  

 

PORK

 
 

SOUS VIDE PORK SHOULDER

with polenta Margherita and warm salad with garlic and lime

 
 
 

MANGALITZA CHOPS

with Lyonnaise potatoes and sun pickled cucumber sauce

 

BEEF & LAMB

 

CHATEAUBRIAND

with ratatouille and red pepper jam

 

AGED RIB-EYE STEAK

with garlicky grilled tomatoes

 
 
 

NEW ZEELAND LAMB CHOPS

with chickpea, grenadine and mint salad, cauliflower purée

 

 

DESSERT

 
 

PASSION FRUIT PARFAIT

with raspberry filled brandy snap
 
 

 

PEAR GAZPACHO

with Gorgonzola ice cream

 

PECHE MELBA

 

 
 

CRÈME BRÛLÉE

 

BAILEYS MOUSSE

with caramelized sour cherries

 

 
 
 

CHOCOLATE DECADENCE

with strawberry sorbet

 

HOME-MADE ICE CREAM AND SORBET

 

  
 

ASSORTED ARTISANAL CHEESES