Chef's choice

;

Chef's choice

Duck liver brulée

with red wine plum ragout and cake pudding

  • 4790 Ft

Creamy tofu masala

with jasmine rice

  • 4290 Ft

Confit duck leg

with ginger carrot puree and forest mushroom barley pearl risotto with truffle glace

  • 6490 Ft

Tiramisu

with strawberry sauce with basil

  • 2190 Ft

Duck liver brulée

with red wine plum ragout and cake pudding

  • 4790 Ft

Confit duck leg

with ginger carrot puree and forest mushroom barley pearl risotto with truffle glace

  • 6490 Ft

Creamy tofu masala

with jasmine rice

  • 4290 Ft

Tiramisu

with strawberry sauce with basil

  • 2190 Ft
<
c
=