with pear and homemade brioche
with cured egg yolk cream and marinated vegetables
with horseradish cream, baby radish and dill cucumber
with cardamom and ginger crumble
with potatoes, vegetables and dumplings
with mussels, prawns and pike perch
with brown butter potato pottage and lemon
with truffle spaetzle and sour cream foam
with prawns and sauce beurre blanc
“Vadas” styled with bread dumpling
with baby beetroot salad and pecan nut crumbs
with truffles and parmesan foam
with duck liver, peas, mushrooms and parsley potatoes
with brown butter sweet potato puree, pak choi and winter spiced jus
with forest mushrooms, grilled carrots, parsnip purée and parsley potatoes
Ask for today's selection: Three scoops & and add a topping of your choice: chocolate sauce or seasonal fruit compote
with berries
with orange and pumpkin ice cream
with salted caramel and crumble
