Taste Menu

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

Menu Colours and Textures

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

Chefs choice

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

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

Wine List

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

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

Taste Menu

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

Menu Colours and Textures

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

Chefs choice

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

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

Wine List

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

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