قائمة الطعام

فيليه العجل الطازج مع صوص من اختياركم وخضار السوتيه

مكرونة رافيولي محشية بالأجبان الاربعة مع صوص البيستو اللذيذة مع جبن البارميزان وموزريلا ...

A roasted fillet of Polish sturgeon, served with celeriac purée, new potatoes, and a velvety crayfish butter sauce.

A steamed fillet of turbot served on a bed of black rice with asparagus, finished with a classic beurre blanc sauce and trout caviar.

A buttery fillet of black cod marinated in miso and sake, caramelized and served with edamame purée and a lotus root crisp.

A delicate Turek goat's cheese mousse with a beetroot gel, roasted baby beets, and a beetroot crisp.

A crystal-clear, richly flavoured consommé, served with handmade ravioli filled with pheasant meat and a vegetable julienne.

A smooth soup of roasted Jerusalem artichokes, finished with a bacon crisp, hazelnut oil, and freshly grated black truffle.

A refreshing, vibrantly green soup with a hint of lime and mint, topped with a pickled cucumber and radish salsa.

Perfectly pink saddle of roe deer, served with parsnip purée, a juniper sauce, roasted beetroot, and porcini dust.

A juicy rack of lamb with a pistachio and fresh mint crust, served with roasted garlic purée, a rich demi-glace, and a classic potato fondant.

A classic, slow-cooked duck leg with crispy skin, served on horseradish potato purée with braised red cabbage and a cherry sauce.

A delicate smoked trout mousse with a rye bread crisp and trout caviar.

An artistic take on a classic: lemon curd, shortbread crumble, torched Italian meringue, and basil ice cream.

A delicate dark chocolate sphere hiding a heart of passion fruit mousse and vanilla ice cream, melted tableside with hot caramel sauce.

A perfectly grilled octopus tentacle, crispy on the outside and tender on the inside, served on a smoked red pepper & chorizo purée and drizzled with herb oil.

Three perfectly pan-seared king prawns, bathed in a crayfish bisque & butter emulsion with garlic and chili, finished with fresh coriander.

Tender, confit veal sweetbreads, pan-seared in butter and served with a smoked salsify purée and wild mushroom sauce.