à la carte

December 2019

Table setting

Butter & whipped nut butter
herb cream & fresh herb baguette
A, G, O

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Cocktail Snacks

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Gazpacho & Beef

Pickled tomatoes & tomato mousse | raw marinated saddle of beef
relish of cucumber & mustard seed | tomato mayonnaise & fermented garlic
paprika juice | roasted focaccia & fresh coriander
A, C, G, L, M, O

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Rainbow Trout

 Mildly marinated | Tête de veau (calf’s head) – chive vinaigrette
pickled & oven pumpkin – bergamot cream | lukewarm Jerusalem artichoke foam &
Jerusalem artichokes – crispy hazelnut
A, D, G, L, O

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Char

Confit in olive oil | carrots - coconut velouté
puffed fisser imperial barley | pickled yellow carrot & carrot cream
verbena oil
A, D, G, L, O

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Herb Pork

Stewed cheek & sautéed spinach | eggplant
BBQ - mushroom brew & mushroom cream
pickled black salsify & banana shallots | citrus
A, C, G, L, M, O

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Tyrolean Venison

Roasted chop & as French toast | venison gravy
parsnip & glazed savoy cabbage
Hibiscus flower & Chervil oil
A, C, G, L, M, O

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Wild Strawberry

As sorbet & gel | cailletier olives – yuzu vinaigrette | basil – coconut mousse
almond cream & caramelised almonds
G, H, O

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Maize & Citrus

Corn sorbet & corn cream | pickled sake mandarins &
mandarin foam | kalamansi – coffee brew
crispy coffee & coffee as mousse | green shiso
C, G, H, O

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Sweet finishing touch

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