STARTERS

Mackerel tartar, savora emulsion, young herbs and pickles

Fresh tomato and peach salad, basil, burrata foam

Scallops carpaccio, Granny Smith apple, calamansi dressing, smoke cream

Poached eggs, lovage coulis, girolles, toast truffle gouda

MAIN COURSES

Roasted lamb rack with herb crust, potato “gratin”, lamb jus infused with thyme

Truffle risotto

Roasted sweetbread, pan fried potato, samphire, grapefruit and sage sauce

Linguine with lobster, lobster sauce

Duck breast, hispi cabbage, truffle puree, wasabi foam

Roasted monkfish, pak choï, barley, saffron sauce

Slow cook lamb lag, “ratatouille”, Anna potato

Courgettes stuffed, shellfish, “beurre blanc”

Fish soup from Mediterranean rock fish, “rouille”, croutons

Red mullet, braise fennel, red pepper, red mullet sauce

DESSERTS

Chocolate fondant

Seasonal fruits tart

Strawberry cake “Fraisier”

Seasonal “bavarois”

Caramelised flan

Tatin tart

Fruits carpaccio