Terrace
The boss and the chef
Duck ravioli
Focaccia
Classic with dehydrated olives, cherry tomatoes, rosemary and parmesan; the other is spelt with dehydrated olives, dried mushrooms and 2-year-old cave cheese.
Amuse bouche
Tuna ceviche roll with homemade crab chips and trout caviar.
Amuse bouche
Mushroom cream in cannelloni and dehydrated mushroom.
Amuse bouche
Beetroot tartare, brown butter powder, mozzarella.
Tuna
Hummus, tuna tartare, babaganush, fried chickpeas, sesame mayonnaise, pickled daikon radish.
Deer
Roe deer tataki with dehydrated mushrooms, cherries, ponzu sauce, nasturtium leaves.
Rabbit
Rabbit liver mousse in arugula jelly wrap, apricot chutney, purple basil, matcha tea crumble.
Scallops
Marinated scallops in homemade egg ravioli, slices of dried egg yolk, nasturtium leaves, Morgan olive oil.
Squid
Potato pie, stuffed squid with smoked salmon, fried kale, trout roe, smoked salmon sauce.
Trout
Trout fillet poached in goat ghee butter, chickpea puree, fried trout skin, broccoli, fried chickpeas, yogurt sauce, sesame oil.
Steak
Dry ripened angus steak, burnt purple carrots, fried curly kale, reduced wine sauce, parsnip puree.
White chocolate
White chocolate ganache with strawberries, matcha tea crumble .
Hazelnut mousse
Hazelnut mousse with coconut foam, cold hazelnut cream, grated hazelnut crumble, hazelnut crunch.
