Amuse bouche: chilled gazpacho
Brunoise vegetables, fried bread

1st course: king crab and avocado cannelloni
Grapefruit supremes, miso mayo, radish salad

2nd course: fresh ricotta agnolotti
Sweet corn and black truffle fondue

3rd course: sumac crusted halibut
Eggplant caponata, lemon- tahini sauce, chili oil, herb salad

4th course: duo of beef
Red wine braised short ribs, sous-vide prime sirloin, snap pea fondue, roasted pearl onions andbacon lardons

5th course: molten chocolate cake
Vanilla whipped cream, raspberry coulis, mint syrup
Other Infomation

Hello Rito,
Here is a menu proposal based on your meal request. Let me know what you think. I would be happy to make any changes to suit your taste and guest needs.


Meal for 8 on 05 September 2020