our brief journey
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taste of joy
starter.
Smooth bisque topped with river prawn
Charcoal grilled beef skewers with fries
Fresh tomatoes, onion, celery, and olives
Small portion of fried carp with mashed potatoes
Topped with cucumber and roe
Lighly baked tomatoes and olives on top of ciabatta
Pan-seared aparagus with special salted vegetable
Fish fillet on top of baked tomatoes and beans
salad & pasta.
Homemade-style meat sauce
Creamy sauce with touch of basils
Wild avocado and beet root with mixed vegetables
main dish.
with soy sauce and sautéed mushrooms
Crispy duck leg with signature apple-based sauce
Tenderloin steak topped with grilled foie gras
Pan seared sea brass with signature sauce
dessert.
Topped with raspberries and secret cream
Apple tart cake with vanilla ice-cream
Signature blueberry stuffed cheese cake
Smaller course of chef’s special served with locally sourced ingredients
Chef’s exclusive only served with organic and locally sourced ingredients
Chef’s selection of the good vintage year of both classic and modern world fine wine