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chef Victoria Fenyo

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Starters

Stuffed mussel, cauliflower semolina and romanesco, scallops with lemon and orange spherif

Souvide banana with smoked fish pearls.jpg

Stuffed anchovies.jpg

Scallops with carrot variations.jpg

sea urchin with beetroots in different textures 2.jpg

Rocket salad with sparkling orange, smoked mozzarella, gaspacho mousse and olive oil shavi

Salmon gravlax marinated in red cabbage.jpg

Marinated tuna, ccrispy butternut, cucumber oyster sorbet.jpg

Marinated red mullet filet with crab tapanade, creamy lime.jpg

Freshness of fennel and celery with blody orange and corn salad sorbet.jpg

Half cooked creamy egg with haddock jelly, trout roes, organic potato and parsley mousse.j

Fois gras with quince .jpg

Cucumber jelly with oysters, cauliflower semolina with marinated mackerel .jpg

Cold lobster with quinoa salad.jpg

Creamy truffle tart with stewed onion, confit leek and dressing sauce.jpg

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