Restaurant Menu
Cold Appetizers
Goat’s Cheese Mousse with Textures of Beetroot
A delicate Turek goat's cheese mousse with a beetroot gel, roasted baby beets, and a beetroot crisp.
Weight: 140g | Allergens: Milk, Walnuts (trace).
Scallop Carpaccio
Citrus-marinated scallops on a vanilla-infused cauliflower purée, finished with dill oil and sea salt flakes.
Terrine of Foie Gras
A velvety duck foie gras terrine, served with homemade quince confiture, pistachio dust, and buttery brioche.
Hot Appetizers
Grilled Octopus with Smoked Pepper & Chorizo Purée
A perfectly grilled octopus tentacle, crispy on the outside and tender on the inside, served on a smoked red pepper & chorizo purée and drizzled with herb oil.
King Prawns in a Butter & Bisque Emulsion
Three perfectly pan-seared king prawns, bathed in a crayfish bisque & butter emulsion with garlic and chili, finished with fresh coriander.
Veal Sweetbreads
Tender, confit veal sweetbreads, pan-seared in butter and served with a smoked salsify purée and wild mushroom sauce.
Compliments of the Chef
Amuse-Bouche
A delicate smoked trout mousse with a rye bread crisp and trout caviar.
Main Courses - Meats & Game
Duck Leg Confit
A classic, slow-cooked duck leg with crispy skin, served on horseradish potato purée with braised red cabbage and a cherry sauce.
Herb-Crusted Rack of Lamb
A juicy rack of lamb with a pistachio and fresh mint crust, served with roasted garlic purée, a rich demi-glace, and a classic potato fondant.
Sous-Vide Saddle of Roe Deer
Perfectly pink saddle of roe deer, served with parsnip purée, a juniper sauce, roasted beetroot, and porcini dust.
Main Courses - Fish & Seafood
Sturgeon with Crayfish Sauce
A roasted fillet of Polish sturgeon, served with celeriac purée, new potatoes, and a velvety crayfish butter sauce.
Turbot with Beurre Blanc
A steamed fillet of turbot served on a bed of black rice with asparagus, finished with a classic beurre blanc sauce and trout caviar.
Miso Black Cod
A buttery fillet of black cod marinated in miso and sake, caramelized and served with edamame purée and a lotus root crisp.
Soups
Pheasant Consommé
A crystal-clear, richly flavoured consommé, served with handmade ravioli filled with pheasant meat and a vegetable julienne.
Velvety Cream of Jerusalem Artichoke
A smooth soup of roasted Jerusalem artichokes, finished with a bacon crisp, hazelnut oil, and freshly grated black truffle.
Chilled Avocado & Cucumber Soup
A refreshing, vibrantly green soup with a hint of lime and mint, topped with a pickled cucumber and radish salsa.
Coffee
Velvet Gold Espresso Macchiato
A perfect shot of our signature, dark-roasted house blend espresso, "marked" by a single dollop of velvety, micro-foamed organic milk. Rich, creamy, and intense.
Single-Origin Ethopian Yirgacheffe V60 Pour-Over
Expertly prepared using the pour-over method. This specific bean offers complex, delicate notes of floral jasmine, lemon zest, and honey, with a tea-like body.
Tea
First Flush Darjeeling ‘Champagne of Teas’
Hand-picked in spring from the misty foothills of the Himalayas. This rare tea offers an extraordinarily delicate flavor profile with bright, muscatel notes and a crisp finish.
Kyoto Uji Ceremonial Matcha
The highest grade of organic matcha from Uji, Kyoto. Prepared traditionally with a bamboo whisk to create a smooth, frothy bowl. Deep umami flavor with intense vibrant green color.
Alcohols
Craft Baltic Imperial Stout (Aged in Bourbon Barrels)
A complex, velvety stout from a renowned local microbrewery. Intense aromas of dark chocolate, coffee, and vanilla, with distinct notes of bourbon and charred oak from the aging process.
Amarone della Valpolicella Classico DOCG (Riserva 2016)
From a historic estate in the Classico zone. Made from partially dried grapes (Appassimento method). Rich, full-bodied with complex aromas of dried cherry, plum, spice, and tobacco.
Single-Estate Potato Vodka ‘Riserva’
From a premier local distillery. Distilled ten times from a single estate potato variety for exceptional smoothness and purity. Offers subtle, elegant earthy notes on the finish.
Local Italian Beverage
Amaro Nonino Quintessentia
From the Friuli region. This premium amaro is made from an aged grape distillate (Grappa), infused with a secret blend of alpine herbs and botanicals. Complex, bittersweet, and elegant with citrus and caramel notes.
Cocktails
Smoked Oak & Maple Old Fashioned
For the connoisseur. Aged Single Malt Whisky stirred with organic Canadian maple syrup and artisanal bitters. Served in a heavy crystal glass, smoked with American Oak right at the table.
Saffron & Bergamot Royale
A sophisticated twist on the classic spritz. Infused Saffron Gin, fresh Calabrian Bergamot juice, and elderflower liqueur, topped with premium Prosecco and a touch of edible 24k gold leaf.
Soft Drinks
Artisanal Sicilian Blood Orange Soda
Crafted in small batches using only the juice of PGI-certified Sicilian Blood Oranges (Tarocco variety). Sweet, tangy, and intensely aromatic with no added colorants.
Elderflower & Cucumber Botanical Tonic
A refreshing, non-alcoholic botanical infusion. Distilled elderflower petals blended with crisp, fresh cucumber juice and soft carbonation. The ultimate palate cleanser.
Desserts
Deconstructed Lemon Tart
An artistic take on a classic: lemon curd, shortbread crumble, torched Italian meringue, and basil ice cream.
The Chocolate Sphere
A delicate dark chocolate sphere hiding a heart of passion fruit mousse and vanilla ice cream, melted tableside with hot caramel sauce.