Around The Table

Starter

Sea bream ceviche, quinoa and pomegranate salad, leche de tigre sauce

Gnocchi served with a caramelised vegetable gaspacho (chef's secret recipe), burrata, basil

Puff pastry Vol Au Vent, wild mushrooms, truffle and foie gras cream, rocca

Fresh Mediterranean seeds and nuts Salad (sun dried tomatoes, tomatoes, coriander, cranberry, fresh thyme, nuts, seeds, garlic, spelt whole wheat) with Feta Cheese

Asparagus and artichoke ravioli, caviar cream, dill

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Main Course

Catch of the day grilled and served with  black sesame and asparagus pasta, hazelnut and truffle sauce

Caramelised duck breast tataki, pearled spelt creamy risotto and raspberry sauce

Slow cooked vegetable and beef ratatouille, sweet chilli, cajou, cream cheese sauce and sesame oil

Stuffed meat balls in warm garlic yogurt, coriander, angel hair rice (Lebanese recipe)

Dessert

(choose 1)

Angel hair Mille-Feuilles, pistachio and orange blossom, red fruit sorbet

Dark chocolate and speculoos fondant, vanilla caramel ice cream

Pistachio and raspberry tart, chocolate ice cream