Cold starter choice between vegetarian or meat dish
– Goose Liver Pate
– Tuna Tartar with Avocado
– Marinated zucchini and melon salad with sour miso dressing and seasonal berries (vegan/gluten free)
Soup Vegetarian option
– Sweet potato, ginger, and carrot soup with coconut milk and coriander
Main course 4 options
Fish dish
– Grilled filett of sea bass with baked shallots, grilled asparagus, and smokey hollandaise sauce
Meat dish
– Beef tenderloin with sweet potato pure, roasted Pak choi and teriyaki sauce
– Grilled duck filet glazed honey and cumin, served on red cabbage pure and potato and dill croquets
Vegetarian option
– Rice bowl with peanut and coconut sauce, roasted Pak choi, pickled and fermented vegetables, baked sweet potato and mango (vegan / gluten free)
Dessert
– Pavlova dessert with mascarpone and fresh fruit
– Raspberry mousse with chocolate filling (vegan / gluten free)
Beverages
