28 SEPTEMBER - 31 OCTOBER
 
 
SEA BREAM CARPACCIO
with lime, basil infused olive oil and toast

BEETROOT BORSCH
with beef dumplings

BLACK SQUID INK TAGLIATELLE WITH SALMON
and shrimp sauce

WHOLE ROAST TROUT
with stir-fried Brussels sprout, apples and avocado, brown butter and caper sauce

DUCK CONFIT
with red cabbage, potato purée and orange sauce

SURF & TURF
Mangalitza pork shoulder roast and shrimps, with grilled vegetables and parsley potatoes

CARBONNADE FLAMANDE
Angus beef stew cooked in dark beer, with couscous

PLUM DUMPLINGS
with gin caramel sauce