Restaurant menu

Cider and shallot vinaigrette, rye bread

Mushroom powder and crispy cocoa, Pickled mushrooms.

Tomato vinaigrette and candied pepper salad.

With hazelnut butter, knifed beef tartare, wasabi mayonnaise, pickled mustard seeds, lumpfish roe.

Toasted brioche with thyme butter and haddock, pepper ketchup and pickled radishes.

Cucumber mousse with tarragon and cider vinegar salad, anchovies and roasted pumpkin seeds.

Fresh French Fries and homemade sauces

Hazelnut butter with sage, eggplant purée, fennel compote, confit peppers, chorizo and roasted mini peppers, zucchini and preserved lemons, vierge sauce.

Artichoke cream, nutmeg and truffle oil, creamy burratta, button mushroom carpaccio.

Crispy polenta, crunchy pineapple salad and curry vinaigrette.

Candied egg yolk, cherry tomato bonbons in balsamic gastrique, zucchini purée with zathaar, tomato sauce au jus

Fennel, samphire and wakame salad, glazed beans with black garlic, Carrot purée with hazelnut butter, beurre blanc with dill and lemon condiment

Cucumber pickles with lemongrass, soy oyster mushrooms, kimchi, Sweet and sour sauce, ginger mayonnaise and fresh french fries.

Selection of breads from Yvonne’s

Homemade Granny Apple Sorbet and Muscovado Foam

Homemade

Selection of Homemade Sweets

 

Melon and watermelon balls with yuzu, melon and fêta sorbet and basil meringue

Strawberry and pistachio curd, Viennese shortbread with basil, strawberry-basil sorbet and fresh strawberries.

Diamond almond shortbread, honey sorbet, apricot sage coulis and Berber tea jelly

Namelaka and dark chocolate mousse, blackcurrant jelly, meringues with cocoa nibs and blackcurrant and chocolate sorbet.

only at lunchtime, Monday to Friday, excluding public holidays

only at lunchtime, Monday to Friday, excluding public holidays

only at lunchtime, Monday to Friday, excluding public holidays