Fine Dining Menu

• Amberjack and pear
• Beetroot and goat robiola
• Rice, lardo and rosemary
• Linguine, celeriac, lemon and black tea
• Skate, mushrooms and seaweed
• Chicken, spinach and za’atar
• Chocolate, pumpkin and mandarin

Menù à la carte

• Amberjack and pear

  Marinated amberjack with sage and lemon, pear ceviche and dill tapioca pearls

• Beetroot and goat robiola

  Beetroot and turnip petals with mustard, goat robiola cream, saba, and raspberry dust

• Potato and fontina

  Potato discs, béchamel, pancetta, onion compote and fontina water

• Skate, mushrooms and seaweed

  Skate wings, pleurotus mushrooms, black kale, katsuobushi, and mushroom–seaweed broth

• Linguine, celeriac, lemon and black tea

  Whole-wheat linguine with celeriac sauce, preserved lemon, and smoked black tea powder

• Rice, lardo and rosemary

  Risotto with lardo and parmigiano, rosemary, and sour cream

• Branzino and puntarelle

  Turbot with bay leaf, white wine sauce, and puntarelle salad with anchovy

• Chicken, spinach and za’atar

  Chicken breast with sautéed spinach and za’atar sauce

• The World

  Vanilla panna cotta, chocolate and berberé sauce, marinated pineapple, yuzu gel and macadamia nut

• Yogurt and granola

  Yogurt ice cream, honey, juniper, spruce with pine nuts, and barberries granola of oat

• Chocolate, pumpkin and mandarin

  Dark chocolate and barley malt ganache, mandarin pumpkin spheres, and chocolate soil