MENU (Kitchen 11-15)

Traditional slow-cooked Bolognese ragù made with the kitchen's own blend of beef and veal mince.

Roasted pepper sauce with lemon, smoked fennel and pan-seared king prawns.

Black kale, feta cheese, mint, pine nuts and grilled lime.

Carrot risotto with summer carrots, crème fraîche, peanuts and radish.

Rich and spicy tomato sauce with mascarpone, nduja and roasted sausage.

Tomato sauce with marinated tomatoes, burratina, Parmesan pangrattato and fresh basil.

Marinated chicken with chipotle dressing, focaccia croutons, marinated tomatoes, nectarine and a sumac-seasoned red cabbage and radish slaw.

Halloumi with orange yoghurt dressing, dried apricots, quinoa, grapes and za'atar almonds.

New potato salad with Skagen-style prawns, roasted young cabbage and peas.

Honey cake, roasted honey cream, almond-chocolate glaze

Coconut-basil custard, lime gel, tart shell

Baba bun, rum-lemon syrup, earl grey ganache

Millefeuille, pastry cream

Mascarpone ganache, sponge base, pate choux

White chocolate mousse, chocolate cake, roasted cherries

Blueberry jam, lavender mousse, meringue

Basque-style cheesecake

Ranskalainen patonki, 330g

1kg / 500g

1kg / 500g

2kg / 1kg / 500g

200g

500g