Description
- amuse bouche
- caramelised Atlantic black cod on a carpaccio of white Daikon radish and Teriyaki creme fraiche
- smooth roasted butternut squash cream with Shimeji mushrooms and sakura shoots
- fruit sorbet
- slow roasted deer loin on celery puree with roasted chanterelles, fava beans, port wine sauce
- chocolate fondant with wild berry sauce, ice cream
(Reservation required at least 24h in advance)