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

    

FOIE GRAS

with pear and grapes in Tokaji Aszú reduction
 

 

SOUP

 
 

WONTON SOUP

with shiitake and julienne vegetables

 

CONSOMMÉ

with semolina dumpling


   
 
 

RISOTTO & PASTA

 
 

GREEN RISOTTO

with cauliflower steak

 

VENISON RAVIOLI

with pickled chanterelle and creamy porcini sauce

 

 

 
 

MAIN COURSE

 
 

POACHED SALMON FILLET

with black mussels and spinach-basil risotto

 

GRILLED SEA BREAM

with tomato salsa

 
 

MISO GLAZED DUCK BREAST

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

 

SOUS VIDE PORK SHOULDER

with polenta Margherita and warm salad with garlic and lime

 
 

CHATEAUBRIAND

with ratatouille

 

NEW ZEELAND LAMB CHOPS

with chickpea, grenadine and mint salad, cauliflower purée

 

 

DESSERT

 
 

PASSION FRUIT PARFAIT

with raspberry filled brandy snap
 

 

PECHE MELBA

 

 

CRÈME BRÛLÉE

 

 

CHOCOLATE DECADENCE

with strawberry sorbet