Taste Menu

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  Canapés
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  Goats cheese with pecan, maple syrup and lemon
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  Warm smoked salmon, soy, local honey, sichuan pepper served with cucumber noddles
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  Salt crusted celeriac/carrot (season depending) roasted in hay, grapefruit curd, timut and geranium
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  Raviole of bruchio and preserved lemon with a sage milk butter foam
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  Poached turbot, tarmac tagliatelle, with a creamy mussels braisage.
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  Roasted Rack of lamb, aubergine caviar, sweetcorn and fig with roasting juices
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  “Hot to cold” matcha, coconut, date bubble tea
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  Chocolate crémeux confit kumquats and a lemon balm ice cream
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  Coffee with home made chocolates

Menu Colours and Textures

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  Cauliflower soup with a blue cheese mousse and spiced madras curry loaf
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  Salmon gravlax, verbena, cucumber with a horseradish granita
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  Smoked duck breast, gizzards and confit kumquat salad with a warm poached duck egg
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  Crispy pork belly spiced with star anis, accompanied by braised octopus, choucroute and a gingered apple puree
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  Girolle anyollotti, squash, fresh walnuts and a girolle broth
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  Slow braised Ox cheek in Bourgogne red wine with roasted root vegetables, trompette mushrooms and crispy sage
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  Coconut tapioca, cool coconut Malibu sorbet, with mango, mint and a lime ginger jelly
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  Chocolate beignets, with caramelised banana, and an apple Disaronno amaretto sorbet
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  Coffee with homemade chocolates

Chefs choice

YOU CHOOSE YOUR FAVORITE FOODS, I’LL ASSEMBLE A DIVINE MENU FOR YOU

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  YOU CHOOSE YOUR FAVORITE FOODS, I’LL ASSEMBLE A DIVINE MENU JUST FOR YOU
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  My New Dish

Wine List

A variety of wines, or leave it to us to pair the wine with your menu

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  A variety of wines, or leave it to us to pair the wine with your menu