Mussels in pepper and orange vinaigrette sauceShrimps in pil-pil sauceCod croquettes with orange aioliPinchos with quail egg, Serrano ham, and caramelized onionZucchini rolls with goat cheese, honey and almondsSpanish tortilla with vegetablesTomato and watermelon gazpacho with diablotkaMelon with Serrano hamDuck liver pate with red wine jellyCrema Catalana with raspberriesMini meringue with mascarpone and strawberries
PARTY PREMIUM menu with cold appetizers from chef Michał SochaSAVORY APPETIZERSShrimp in tempura with mangoOyster (fine de claire) with grapefruit and cucumber salsaTuna tartare, leek, sesame, wakameMini burger with crispy chicken, pickled carrotsKofta with yoghurt sauceWaffle with cottage cheese, avocado and corianderPuff pastry with turkey in hoisin sauceBruschetta with chorizoSWEET APPETIZERSMini meringues with passion fruit cream and fruitChocolate mousse with raspberriesThe above menu is not prepared in the client's kitchen, but is delivered by the chef before the party
Cucumber in soybeans and sesameOctopus with Szechuan pepper, chili, and vegetablesFish in coconut cake with lemon sauce, coriander and mintThai rice with vegetables and eggTom Kha soup with prawnsThai fruit dessert
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
AppetizersPrawn tartare with mango vinaigrette and French chlorophyll coral tuile wafersScallops with citrus emulsionFirst courseGreen risotto with red prawnsMain courseJohn dory fish baked with menier sauceDessertChocolate in different texutres
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
Amuse-boucheSt. James mussel, mango salsa, chilli mayonnaise and corianderAppetizerTuna carpaccio, orange, roasted tomato concasse, pickled fennel, leek oilMain courseRoasted octopus, saffron risotto with peas, slow-baked tomato with rosemary, kale, olive oilDessertMeringue, white chocolate cream, strawberry mousse, beetroot crunchy, red fruitsAdditional serviceWine pairing 300 ml / person Wines carefully selected by the Sommelier, matched to each of the dishes. Wine suggestions will be presented after selecting the menu.Extra paid: 140 PLN / per person
Appetizer ILettuce with citrus / Koryciński cheese / raisins in rumAppetizer IIShrimp skewers / Zanzibar mango chutneyFirst courseCream of pear and parsley on a decoction of tubers / truffle oil / pine nutsSecond courseSalmon baked on leek / lemon butter puree / lettuce with za'atar / chimichurri sauceDessertWheat / fried plums / halva sauce
PARTY PREMIUM menu with cold appetizers from chef Michał SochaSAVORY APPETIZERSShrimp in tempura with mangoOyster (fine de claire) with grapefruit and cucumber salsaTuna tartare, leek, sesame, wakameMini burger with crispy chicken, pickled carrotsKofta with yoghurt sauceWaffle with cottage cheese, avocado and corianderPuff pastry with turkey in hoisin sauceBruschetta with chorizoSWEET APPETIZERSMini meringues with passion fruit cream and fruitChocolate mousse with raspberriesThe above menu is not prepared in the client's kitchen, but is delivered by the chef before the party
STARTEROyster shot with quail egg yolk, spring onions, sake and ponzu sauceAPPETIZERScallops with mango, chilli, purslane and corianderMAIN COURSE 1Curry shrimp in coconut milk with water spinachMAIN COURSE 2Tuna marinated in citrus juice with jasmine rice, fruit salsa and oyster sauceDESSERTMacadamia nut creme
APPETIZERTuna carpaccio with pickled cucumber and orangeBurrata with plums and peachesSOUPBouillabaisseMAIN COURSETanned octopus with caramelized fennel, olives and mintLamb saddle with green risotto and caramelized spring vegetablesDESSERTWhite chocolate mousse with blueberry salsa and a crispy almond cakeSeasonal additions on the menu may change with the seasonFor receptions in Poznań - a PLN 600 discount applies
AMUSE-BOUCHEOyster in tempura with edamame beansENTREEBitter and Sweet SaladAPPETIZERLobster tail with Tomato and VanillaMAIN COURSEDuck breast with beetroot, raspberries and brussell sproutsPRE-DESSERTBlood Orange Carpaccio, Sorbet and Blood Orange JellyDESSERTValentines Day Pann acotta
SoupTom kha gai, an aromatic coconut soup with chicken and herbsCourse 1Red coconut curry with tuna, seafood and vegetablesCourse 2Classic pad thai with chicken, prawns and herbsDessertMango sticky rice