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1
Amuse-bouche: Fresh gazpacho with mint and olive oil from Provence
Starter: Fish ceviche, ginger vinegar reduction
Main course: Guinea fowl with tarragon and green gnocchi with lemon zest
Dessert: Japanese Delight (shortbread biscuit, chocolate caramel ganache, sesame seeds)
2
Amuse-bouche: Beetroot ice cream, farm-made goat cheese and raspberries
Starter: Vegetable salad, baby courgettes, fresh pollen, tomatoes and garden herb condiment
Dish: Mackerel fillet, gooseberry chutney, red onions and grilled peppers
Dessert: Thin fig tart with jasmine almond cream
3
Starter: Spring salad (broad beans, feta cheese, spring onions, mint)
Main course: Roast rack of lamb (slow-cooked), rich jus, semolina and baby vegetables
Dessert: Seasonal fruit crumble and vanilla ice cream
Brunch
Salmon gravlax with pink peppercorns and dill
Beetroot, feta and raspberry salad
Orzo risotto, zucchini, arugula and tomato
€9
Cod loin balls with basil and preserved lemon
Focaccia
Inspirations
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