1. Pelmeni from beef fillet with mousseline from anchovies and tuna fish, garnished with fresh rucola and fried capers.2. Beef tongue with whole grain mustard, beetroot caviar, pickled apples and cream from horseradish and honey.3. Chicken ballotine sprinkled with crumbs from baked corn, puree with peas and mint, baby corn and microgreens.4. Braised beef cheeks garnished with potato gratin, mushrooms and rosemary.5. Black currant panna cotta.
Fish Menu
1. Tiger prawn with citrus foam, ginger emulsion and mint sponge.2. Red tuna fillet with avocado mousse with Philadelphia, filleted radishes and fresh asparagus, sprinkled with black sesame powder.3. Smoked Norwegian salmon roses on Nori cigars with philadelphia and slow-roasted beetroot.4. Sea bass fillet with saffron, micro-carrots, sweet potato, baby potatoes, cucumber beads, and fish skin chips.5. Passion fruit panna cotta on top of vanilla base with stevia and white Belguim chocolate.
Vegetarian Menu
1. Melanzana with fresh tomatoes, baked eggplant, homemade genoese pesto and almond cheese.2. Cauliflower in tempura, cauliflower mousseline with Remoulade sauce with baby pickled cucumbers and mushroom bayonets.3. Chickpea meatballs in a walnut breading in a baked pepper emulsion and yoghurt foam.4. Steak Wellington with beetroot, puff pastry, forrest mushrooms mix, asparagus and fresh vegetables.5. Cocoa panna cotta on a cake base and chocolate coating.
