Amuse-boucheToast with nut hummus, roasted cumin, pomegranate and cilantroAppetizer IEggplant rolls with feta and date stuffingAppetizer IIMini lamb koftas with grilled bell pepper and feta paste with mint salsaSoupTomato soup with lamb and chickpeasMain courseCod fillet with mint couscous, tomato salsa and tahini sauceDessertBaklava with rose syrup and pistachios
StarterMild seaweed wakame salad (with rice vinegar and sesame oil)orSpicy kimchi salad (sauerkraut with carrots and leek)AppetizerTuna tats poured with ponzu sauce and sprinkled with sesame seedsSoupMiso (soup based on fermented soybean paste with seaweed and tofu)Sushi 12 pieces / person4× futomaki philadelphia (salmon, lettuce, avocado, cucumber, cream cheese)4× california with tempura shrimp wrapped in salmon4× california with roasted salmon and peachWarm courseBulgogi beef (thinly sliced beef grilled with leek and carrots in bulgogi sauce)
6 course menu prepared on the basis of ingredients available on a given day with wine pairing. For each dish, guests receive a glass of wine specially selected by Chef.During booking, please provide diet restrictions to be considered by Chef when planning the menu.
APPETIZERRoasted beetroot salad with goat cheese and buckwheat honeySoupMushroom soup with noodles and dill oilMain CourseFried duck breast, potato fondant, marinated pearDESSERTMini tart with apples and lemon cream
