A new year, good intentions and new plans.
With the New Year just behind us, a time we have used to reflect. And although still in the middle of the winter, officially not even on a third, we already look forward to the future. We look ahead, like many people who are already making plans for the summer holidays.
We share and understand the feeling and have looked for a way to link the winter and coming summer in our new menu.
Our starter of tuna marinated with mandarin, dressed with radish and cress is a delicious wink to the spring. To continue we return to the winter with “SkreI”, sprouts with bergamot and crispy bacon. With the main course of “Barbarie duck”, Igor melts the seasons together in one dish. A pie made with the wings, pumpkin and celery is rich and wintery, the confit and crispy roast legs on a salad of cabbage is like the spring and the autumn and the breast so light and velvety soft - the summer on your plate! The dessert completes the marriage of the seasons: Aniseed meringue with white chocolate topped with a compote of blood oranges from Sicily, raspberry’s and mint accompanied with a sorbet of rooibos tea, blood orange, mint and pink pepper berries.
Hans naturally selected some special wines by this menu. Made with grapes that reflect the summer sun in the glass.
By using the winter produce of our Northern Hemisphere together with ingredients and spices of southern areas and the wine choice of Hans we will let our guests taste summer and winter together. Would you like to participate in this special experience, we invite you with pleasure to be our guest the coming period.
Hans and Igor