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On Mother’s Day we will be serving a four-course menu,
where you can create your own selection from a variety of delicious options.
Four course menu 55
Wines for three courses 45
STARTERS
House ricotta, spring onion salsa, hazelnut
Quartier tartar
Pike-perch ceviche, basil mayonnaise, cucumber
BETWEEN COURSES
Warm vichyssoise soup, sunflower seeds, potato crisp
MAINS
Lemon gnocchi, fried globe artichoke, sambuca butter sauce
Oven baked siika, spring cabbage, lovage sauce
Beef tenderloin, Sauce Robert, fries, confit aioli
DESSERTS
Vanilla crème brûlée
Carrot cake, cardamom ice cream,
candied walnuts
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