1. Millefeuille with black angus tartar, horseradish cream and yolk mousse.
2. Homemade duck pastrami, garnished with aniseed pickle, peach cream and pear sponge.
3. Pork terrine with dried tomatoes, sauce tartar and iceberg.
4. Pork tenderloin fillet with pumpkin puree, rehydrated prunes and marinated celery cubes.
5. Pavlova with apple – meringue with white chocolate mascarpone and poached apples.
Fish Menu
1. Marinated salmon on potato blini, marinated beetroot, herb cream and fresh mushrooms.
2. Shrimp ragu wrapped in a fine pancake, served in carrot-ginger emulsion and a fresh rucola.
3. Salted tiramisu with smoked salmon and marinated beets.
4. Bulgarian sturgeon with stewed peas, iceberg and mushroom puree.
5. Creme brulee with Baileys and walnut crocant.
Vegetarian Menu
1. Beetroot marshmellow with French goat cheese and a crisp crispy bruschetta.
2. Celery steak served with homemade mayonnaise with bayonet mushroom and asparagus.
3. Broccoli texture – baked broccoli, broccoli in tempura and broccoli flan.
4. Potato Gnocchi, baked tomato stuffed with spelled crumbs and frills rucola.
5. Chocolate Delight – chocolate tart with sprinkled crocant, cornflakes.
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