Monkfish Budapest” with lightly smoked scallops, dark seaweed, lemon & sourdough crouton. Sauce: Fried monkfish sauce with browned butter & Tokaj vinegar pearls. Beetroot & Tokaj wine gel, soft onions flavored with black pepper & thyme. Crispy Jerusalem artichokes. Rose of pickled root vegetables, liquid potatoes, ramson, aromatic herbs & aged cheese.
Blade of beef braised with root vegetables, thyme and pepper
NORTH – Grandmother’s roast and a call for sustainable practices. Pommes soufflées Veal sweetbread and steamed leeks. Roast veal. Cauliflower rosette. Salad of the North.Pickled turnip.
Checkerboard of fresh ham and chicory. Pear blood sausage. Lentil ingot. Truffle with foie gras sauce.
Harlequin pigeon checkerboard. Pigeon stuffed with pig’s foot and asparagus. Artichoke hearts with celery root mousseline with salsifies. Courgette and chicken cake, buckwheat tuile with parmesan asparagus and mushroom charlotte.
Roast saddle of lamb with chanterelles in a rice sheet, flavoured with Hoisin sauce and oriental spices.
Bresse chicken marinated in lemon thyme and Icelandic spices with stuffing of chicken leg and fried foie gras, with Icelandic juniper berries. Minced Bresse chicken leg with potato puree. Terrine of European blue lobster and langoustine from the West Coast of Scotland with tomato-spiced crispy chicken skin and Icelandic Sea truffle (seaweed) Yellow beet cooked in aged elderflower vinegar with Icelandic barley, Icelandic cottage cheese, wild thyme, Jerusalem artichoke and fresh greens.
Guinea fowl in 3 ways with mushrooms, apples and artichokes. Breast stuffed with mushrooms and tarragon, confit of legs with crispy skin, foie gras and endives. Smoked apples and onions, truffles and mushrooms with lichen, Jerusalem artichoke and artichoke in vinaigrette with carrots, peas and herbs. Apple juice with vinegar and pepper, emulsion of frying juices and fat.
Fillet of Irish-pasture-raised beef with yuzu flavouring. Carrot cone filled with peas and ginger. Potato cake with truffles with bamboo charcoal. Beef croquette with Matcha tea.
