Selection of cheeses with fruit preserve

Roasted peppers, fresh cheese with wild garlic, pine nuts, lamb’s lettuce with miso dressing

Sea bream ceviche, pickled radish, coconut & yuzu, macadamia nut

Mackerel gravlax, dill buttermilk, beetroot ketchup

Grilled octopus, tomato salad, garlic croutons, bell pepper sauce

Sliced roast veal, anchovy and caper dressing, radishes, cheese crisps

Grilled duck foie gras, rhubarb with apple, brioche, pink peppercorn

Panko-fried prawns, pineapple salsa, pak choi with sesame oil

Duck rillettes and lightly smoked duck breast, cabbage with raspberry vinegar, chanterelle purée

Vegetable consommé, bryndza cheese dumplings, marinated vegetables

Chef’s selection of three starters

Tuna pot-au-feu, violet potatoes, carrot, chickpeas, poultry & tomato broth

Fish and seafood for two, vegetables, potatoes and toast with olive oil