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Sommelier
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Cook
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Cook
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Classic greek salad, barrel aged feta cheese, bread
Grilled lamb cutlets, pomegranate glaze, butternut squash
Saffron and mussel’s broth, new potatoes, edamame beans
Creamy saffron, sauce Vierge
Horseradish creme fraiche, beetroot mousse, oil
Saffron, celeriac puree, black pudding, olive oil
Red onion marmelade, garlic Foccacia bread, grilled fig
Mediterranean olives casserole, celeriac puree, mushrooms
Wild mushrooms, truffle potatoes, braised leeks, carrots
Smoked duck breast, pistachio, smoked pancetta
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