Crab | cannelloni of cucumber | fried egg of quail | avocado cream | horseradish | biscuit of sesame & orange | dashi | crab cookies
Thai Steak Tartare | coriander, red pepper and celery | three minute egg yolk | Tom kha kai (served cold) | crisp of anise
Spring Chicken | wonton with poultry and tarragon | white wine sauce with eel | cream of celeriac & garlic | roasted hazelnuts | spring onions
Hovedret
Top Sirloin Cap | rösti | ratatouille of bell peppers | shiitake & spring onions | veal gravy with Taggiasca olives
Duck Breast finished with apple-pear syrup | tarte tatin of rhubarb | crumble of duck bacon with pistachios | pommes fondant | jus of red wine & five spice
Trio Iberico | BBQ’ed fillet, pork belly and sparerib | compote of red onions | polenta with Mediterranean herbs | rosemary gravy
Dessert
Strawberry Tasting | mousse | marshmallow | strawberry infused macaron with white chocolate | shooter | yoghurt basil ice cream
Île Flottante | hazelnut crème | red fruit | crème Anglaise with bourbon vanilla | meringue | vanilla ice cream
Chocolate Fudge bar | pecan caramel | foam of Baileys | Brandy snaps | sorbet of orange
