Menu

with tuna, cucumber and earl grey

with Woon Sen, wasabi - lime vinaigrette and coriander

with macadamia nut crust, tomato and porcino

with crispy Wan Tan

with potato soufflé and summer truffles

with carfiol, herb pastry and candied lemon

with prosciutto crudo, porcino and pecorino

with kohlrabi

with homemade linguini, glazed vegetables and summer truffle

with polenta and Granny Smith

with Fregola Sarda and porcino

with quinoa and grilled chanterelles

with crayfish canneloni and wakame

in a root vegetables brew with juniper and honey

with chives

with roasted potatoes and creamy spinach, served with chive sauce and apple horseradish

with parsley potatoes and cranberries

with creamy pepper sauce, potato fritters and glazed vegetables

with rosemary - lime sorbet and candied lemon

with raspberry mousse and champagne foam

with nut brittle and caramel ice cream