A la carte menu
Menu of the month
Starters
Parsnip and Jerusalem artichokes velouté / parsnip crips / truffle oil
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Beetroot ravioli, ricotta with black pepper and lemon / grilled endives / orange sauce and pistachio
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Monkfish sashimi / pear puree / fresh pear
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Roasted carrots with cumin / lentils / harissa yoghurt (dairy free) / roasted sesame seeds / fresh coriander
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Sous vide pork belly / lentils / pomegranit / apple puree
Dishes
Omble Chevalier / puree of Jerusalem artichoke and squid ink, braised leeks / roasted hazelnuts
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Fillet of lamb in herbs crust / butternut puree / goat cheese with pinenuts and spinach / mint and basilic oil
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Sous vide octopus / safran potatoes / Aioli wasabi / chorizo jam / shallot
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Rossini beef steak / polenta scented with coffee / spinach / truffle sauce
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Pea risotto / roasted pumpkin / red pepper puree
Desserts
Sous vide pineapple infused with star anise and pink peper corns/ banana and mango sorbet / coconut powder
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Apple-basil parfait /granola with cinnamon /apple under different textures
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The lemon meringue pie of the Pastry Chef
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Poached pear coated with pistachios / crumble / chocolate mousse / vanilla cream
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Kiwi in 2 textures / sponge cake with cardamom / mascarpone cream and orange / rum jelly