top of page

Dinner Menu


These dishes are great for sharing

Lavaret (whitefish) tartare with fish roe, rye bread and poached egg


Vitello tonnato - slices of veal tongue with tuna sauce


Cold tomato soup with Feta cheese, watermelon, pickled onion, chives and arugula


Deep-water shrimp ceviche with mango, coriander and chili oil


Fried Foie Gras with brioche and apple-fig jam


Flamed scallop with saffron mayo, cucumber, apple, grapefruit and pickled onions


Burrata with tomato, arugula, olives, chives and tomato consommé


Lamb carpaccio with marinated onions, truffle cheese, mustard seeds, black garlic and plum sauce



A diverse range of flavorful dishes which are all sourced daily and locally

Fried sea bass fillet with potatoes, asparagus, tomato, paprika and shrimp sauce


Beef entrecote with baked onion, asparagus, truffle puree and wine sauce


Corn chick fillet with spring onion risotto, edamame beans, paprika and chorizo


Veal fillet with roasted potatoes, spring cabbage and mushroom sauce


Crab risotto with scallops fried in brown butter


Fried head cabbage with peanuts, pickled cauliflower and baked cauliflower cream



Our desserts are made in house by our pastry chef

Halva cream with peaches and blood orange sorbet


Goat cheese and white chocolate with waffle, cherries and salted caramel


Sicilian lemon curd with strawberries and rhubarb sorbet


European cheeses with apple-fig jam


Fried Foie Gras with brioche and apple-fig jam


bottom of page