Starters on the tableKorean-style cucumber saladCrispy farm chicken with peanut sauceBánh mì - Vietnamese pulled duck sandwich in hoi sin sauce and pickled blue cabbage sprinkled with roasted sesame seedsVegan oysterAsian salmon tartareGlazed fried tofu in teriyaki sauce, sprinkled with chivesMain courseRed coconut curry with vegetables, tiger prawns and fresh herbs in accompanied by jasmine riceFor children:Pappardelle in a cream sauce with salmon, zucchini, spinach and parmesan cheeseDessertCoconut tapioca pudding with mango mousse, roasted sesame seeds and kiwi caviar
€/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
Cold appetizerRaspberry tomato tartare with herbs and sproutsHot appetizerAsparagus with lemon pureeSoupSmoked eggplant soupMain courseRisotto with mushrooms, vegan hazelnut butter and boletus powderDessertFrozen forest fruits with hot vegan white chocolate
SnacksRefreshments from the ChefAppetizer ITomatoes with cherry and sour creamAppetizer IIGrilled mackerel with cucumber and chicorySoupBeef broth with chanterelles, broad beans and marjoramMain courseLamb with new potatoes, roasted cabbage and currant leavesDessert''Roasted'' cheesecake with rhubarb and rose petalsAdditiveSourdough bread with homemade butter
AppetizerSalmon ceviche with a mix of salads and herbsMain courseRisotto with asparagus, peas and goat cheeseDessertFrozen pumpkin cheesecake with spicy meringue
Amuse boucheHerring selectionAppetizerBeef tartare with pickles, herbs and vodka emulsionSoupŻurek (sour soup in the old Polish style)Main courseConfit duck leg / red cabbage with cherries / demi glace sauce / handmade dumplings / kale chipsDessertCheesecake with salted caramel and nuts
AppetizerRoasted king oyster mushroom, two-coloured pickled beetroot, scorzonera puree, black lentils, jerusalem artichoke chipMain courseRisotto with porcini puree served with pickled chanterelles, shimeji mushrooms and herb oilDessertVegan chocolate tart à la praline with a hint of orange served on a base of dates and roasted nuts
