notre menu
- Salads
- Fresh herbs with Japanese cucumber and squid sheets
- Cumin seasoned prawns and citrus tartare with lentil vinaigrette
- Cured salmon and roasted vegetables with tomato and peanut
- Sprouts and flowers with cabrambert cheese and seed praline
- Avocado and pineapple salad with green mustard leaves, basil and beetroot syrup
- Starters
- Clam ceviche with asparagus juice
- Andean potato, coconut and lime cream
- Duck fillet with citrus bread and black olives
- Roasted scallops with foie mousse and yellow beetroots
- Lamb sweetbreads with pack choy and red fruit vinegar
- Rice and pasta
- Citrus risotto, seaweed and soya sauce sheet with mushrooms and shrimps
- Salmon and humita lasagne with coriander juice
- Chevon stuffed ravioli with vanilla and yellow pepper cream
- Fish
- Trout with king crab brandade, lemon grass and nori seaweed
- Wreckfish, pickled legume and green tomato soup
- Red tuna with fruit couscous and pickled ginger
- Meat
- Oven-roasted mini-chicken and quinoa with chilli and pine nut mayonnaise
- Lamb bondiola with red rice polenta and peppermint
- Rib eye steak with smoked salt and broccoli tapenade
- Asado, butternut squash with lemon, morels and oregano curry
- Desserts
- Cooked corn cream with cacao and mango
- Chocolate sponge with tomato syrup and coconut caramel
- Papaya and grape soup with caramelised peanuts
- Black chocolate ice cream with pineapple jam and pink pepper
- White cacao cake with blueberries and orange soufflé
