New Year’s Eve Menu

Baked curry prawn croustillant
in kataifi dough

*

Alsatian goose liver & pistachio rondelle
– marinated in ice wine –
sherry gelée | granny smith apple | salted butter brioche

*

Miso-cured loch duart salmon
teriyaki vinaigrette | marinated radish | mountain pepper mango mayo | kimchi sesame

*

Saffron raviolo filled with scallops
artichoke ragout | green beans | caviar beurre blanc

*

Slow-cooked capon breast & crispy leg
celeriac-pecan purée | black trumpet mushrooms | spring onion | cranberry liqueur jus

*

Pink-roasted chilean wagyu beef tenderloin
fermented garlic | roasted shallot | pine spinach | mushroom macaire | madeira jus

*

Goat’s vacherin mont d’or by maître Affineur Waltmann
périgord truffle | piedmont hazelnut | xenia pear

*

Gateau “piña colada”
coconut water sorbet | rum ganache | muscovado sugar | cayenne pineapple

*

Petits Fours

Menu Price

€245 per person

Admission: 6:00 pm
Menu start: 6:30 pm
Last course: approximately 10:45 pm

Please note that menu substitutions and vegan dishes are not possible. Due to high demand, we recommend making your reservation well in advance.