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À la carte Menu

4th March - 30th of April

 

Starters

 
Chervil soup 105:-

Celeriac Carpaccio,

radishes, pesto & arugula

115:-
Herb-baked Tiger prawns,
focaccia stick & garlic butter
125:-
Glazed pork,
sesame seeds & pickled vegetables
125.-
   
Main course  
Baked beets,
feta cheese & celery puree
205:-
Fish pan,
beure blanc, potato & bimi
245:-
Baked haddock,
zucchini "spaghetti" & sun-dried tomato
255:-
Grilled Chicken,
beluga lentils, corn cream & mushroom emulsion
255:-
Short rib,
potato puree & roasted root vegetables
265:-
   
Dessert  
Chocolate fondant,
vanilla ice cream
115:-
Bavaroise with a taste of passion fruit 115:-

Orange ice cream,
chocolate crisp & orange "caviar"

115:-

Cheese plate,

with chutney and crispbread

125:-
 

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