Menu

CHOOSE YOUR FAVOURITE DISHES AND CREATE YOUR PERFECT MENU

WE RECOMMEND THREE DISHES
A MAIN DISH
AND A DESSERT

GRILLED GARDEN SPRING ONION
SALAD OF BITTER HERBS, PLUMS AND SICHUAN PEPPER

HAYMILK CURD
FIR NEEDLE PESTO, WILD APPLES, GREEN WALNUTS AND RYE

THE GARDEN ROUND THE CORNER
COLD SOUP OF COURGETTES, GREEN BEANS AND CLARY SAGE

BARLEY WITH MUSHROOMS
FIR NEEDLES AND BLACKCURRANT BUDS

SOLDATI PENNONI PASTA
HAZELNUT BUTTER, GERANIUM, LOVAGE AND BORAGE

PERCH IN CORN TEMPURA
ELDERFLOWER VINEGAR, MALABAR SPINACH, ANISE AND WATERMELON

GOAT’S MILK CACIORICOTTA CHEESE SEMIFREDDO
RASPBERRIES, RHUBARB AND APPLE BALSAMIC VINEGAR

OR SELECTION OF CHEESES

GRILLED GARDEN SPRING ONION
SALAD OF BITTER HERBS, PLUMS AND SICHUAN PEPPER

HAYMILK CURD
FIR NEEDLE PESTO, WILD APPLES, GREEN WALNUTS AND RYE

THE GARDEN ROUND THE CORNER
COLD SOUP OF COURGETTES, GREEN BEANS AND CLARY SAGE

BARLEY WITH MUSHROOMS
FIR NEEDLES AND BLACKCURRANT BUDS

SOLDATI PENNONI PASTA
HAZELNUT BUTTER, GERANIUM, LOVAGE AND BORAGE

PERCH IN CORN TEMPURA
ELDERFLOWER VINEGAR, MALABAR SPINACH, ANISE AND WATERMELON

SMOKED CHANTERELLE MUSHROOMS
MOUNTAIN SPINACH, LAMB LIVER AND CUCUMBER

GRILLED ENTRECÔTE
WILD CONSOMMÉ, MUSHROOMS AND CRUSHED TOMATOES

CELERY LOVAGE
ELDERFLOWER AND MEZCAL

OR SELECTION OF CHEESES

This menu must be booked in advanced and is put together by the chef according to his instincts and inspiration of the moment.

It embodies the instinctiveness and emotions of our philosophy.