4 appetizers
3 Main Dishes
2 Side Dishes
2 Desserts
Chef’s exclusive only served with organic and locally sourced ingredients
Smaller course of chef’s special served with locally sourced ingredients
Chef’s selection of the good vintage year of both classic and modern world fine wine
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
Homemade-style meat sauce
Creamy sauce with touch of basils
Wild avocado and beet root with mixed vegetables
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
Japanese-style baked salmon with grilled vegetables
Steamed trout fillet with japanese yuzu sauce
Grilled chicken breast with Caesar dressing
Mixed variety of hams and herbs with cottage cheese
Sponge-like pancake with crispy bacons
Served with homemade Hollandaise Sauce
Topped with raspberries and secret cream
Apple tart cake with vanilla ice-cream
Signature blueberry stuffed cheese cake