C O U R S E 1
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‘S Y R A C U S E S’ (v) **
(Molecular Gastronomy)
‘Tile’ of Watermelon & Arugula~ Tartare of Cherry tomatoes~Parsley ‘Caviar’ & Danish Feta~ Black Olive ‘spheres’
S Y M P H O N Y ‘Q U A R T E T’ S T A R T E R (v)**
(Mini Chefs Tasting Plate)
‘E G G , B R E A D, T R U F F LE’ (v)
Runny egg yolk ‘sphere’ wrapped in “pan de miga”~ Cream of fresh goats cheese, chicken wing pan sauce and truffle oil powder.
M O Z A R E L L A ‘B A L L O O N S’ (v)
Fresh Mozzarella ‘Balloons’ filled with Roasted Garlic ‘air’~ Vine ripened tomatoes~ flash fried Basil & Balsamic Vinegar ‘Pearls’.
T E R R I N E de F O I E G R A S
Spiced Pear carpaccio & Green Tanzanian Tea Caramel. Brioche batons.
P A R M E S A N ‘I C E C R E A M’ w i t h
P R O S C I U T T O (v)
Constructed Salad~ Prosciutto~ Fried Capers.
A C A C I A H O N E Y ‘C A V I A R’,
F O U R M E D’A M B E R T, B L A C K T E A (v)
Spherification of Honey~ Tangy Bleu~ laser thin Melba rounds~ Drunken Grapes.
S M O K E D D U C K & F I G S A M O S A S
Tamarind & Persian Date Sauce
C O U R S E 2
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R A B B I T, P E A & B L A C K O L I V E T R I F L E with R A B B I T L O L L I P O P S
The WOW factor
‘R I S O T T O ’ of P E A R L B A R L E Y & S L O W
R O A S T E D K A B U LI (v)**
Butternut quenelles~ Soy ‘gems’~ parsley ‘pearls’
B E E T R O O T & G R E E K Y O G H U R T
G N O C C H I (v)
Pink spheres in a Stilton & Chive soup~ Philidelphia ‘airbread’.~Black Cypriot sea salt.
‘E L B U L L I’ L A M B
Lamb sous vide~‘Panacotta’ of Tzatziki mousse~Batons of deep fried rosemary croutons~ puree of sweet roasted ‘Skordalia’
S LO W C O O K E D W E S T K I L I L A M B
S H A N K S
Succulent & tender Lamb Shanks~ Chunky Chive Mash~ Braised Red Cabbage.~Red Wine Gravy.
B O E U F B O U R G A I N I O N
a L A J U L I A C H I L D
A Classic Hearty French Stew~ Whipped Pomme de terre.
F R I C A S E E of T I G E R P R A W N S , S Q U I D & F R E S H L I N E F I S H
Buttered vegetable ’balls’~ Organic carrot spatzle
R E D D U C K C U R R Y with O R G A N I C P I N E A P P L E & L Y C H E E S
Organic duck cooked medium~ Coconut cream~ Whole basil shards.
C O U R S E 3
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‘D O L C E’ T R I L O G Y
A trilogy of 3 mini desserts
‘A N T A L Y A E K M E K’
A ‘cheesecake’ dating back to Byzantine days….
8,900
‘L I Q U I D P O P C O R N’ with C A R A M E L
F R O T H
A favorite classic with a twist~ guaranteed to surprise fun loving ‘children ‘of all ages.
‘A F O G A T O’
Bourbon Vanilla Ice Cream topped with Strong Espresso & a tot of Kalhua
‘B E J E W E L E D’
Shockingly bright Pink Beet Parfait ~ Chocolate Brittle Gel ~ Raspberry Fluid ‘Gel’
C H O C O L A T E C R E M E U X with
O L I V E O I L & S A L T
An age old Catalan dessert. Sweet, Salty, Crunchy.
T E R R I N E of P E A N U T B U T T E R & S A L T E D C A R A M E L I C E- C R E A M (v)
Hand-made ‘honeycomb~ Fruity ‘Sugar ‘pop’.
W A R M P E A R & A L M O N D T A R T
Baby ‘toffee apple’ lolli~Vahlrona Chocolate Sauce~ A future classic.
S E A S O N A L O R G A N I C F R E S H F R U I T P L A T T E R
M I N I -B O A R D of C H E E S E S & P R E S E R V E S (v) **
Selection of International Cheeses, water biscuits & preserves
12,000
a f t e r d i n n e r d r i n k s
Filter Pressed Coffee, Cappuccino, Espresso, Macchiato
Hot Chocolate & Amarula
Swahili Chai Masala
Herbal & Organic Green Teas
Chamomile, Rooibos , Organic White Tea
Liqueur Coffees:
Irish, Kalhua, Amarula
