Chef's Degustation

cauliflower and truffle custard topped with parmesan and cauliflower foam and
parmesan wafer finished with cauliflower ice cream

served with rhubarb puree, sauternes jelly, caramelised red onion and
pancetta brioche, finished with white truffle oil

hand rolled spaghetti, braised quail, Marsala and Sicilian olives,
wrapped in Parma ham finished with quail yolk

braised brisket of beef on braised leek with confit carrots, carrot puree and horseradish butter,
seared veal fillet on pont neuf potatoes and fried quail egg

natural yoghurt and vanilla sorbet, glazed mandarins and banana fritters