3 course menu
Starter
Foam soup of cauliflower, curry and lemongrass Ceviche of Atlantic cod
lime oil
Main course
Two kinds of corn-fed poulard | braised leg and roasted breast
nut butter foam
Chickpeas with almonds and dates | sautéed pak choi
Braised jus with sumac
or
Ikarimi salmon confit at 60° in spiced butter | lemon beurre blanc
Cream of red lentils and harissa | young spinach
small cress salad
dessert
Mango flan with passion fruit sabayon | coconut ice cream
popcorn crunch