Easter Á La Carte


Easter Á La Carte



Seared Salma salmon with quail egg cauliflower cream asparagus and roe 145: –

Lamb Carpaccio with porcini crème pickled beets arugula and roasted pine nuts 145: –

Main Courses

Poached cod with musselveloute  mussels beets potatoes egg and capers 288: –

3 times of lamb lamb leg lamb sausage and lamb racks with rosemary sauce potatoes and onion puree and oyster mushrooms 279: –


Nougat and Pecan pie with pistachio and vanilla ice cream 135: –

Chocolate mousse with grated white chocolate and strawberries 135:-