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Set lunch

A sample menu list - Starters

Starters
Salad of baby vegetables with braised salsify, pickled walnut vinaigrette

Jerusalem artichoke velouté with wild mushrooms, spinach and shallot confit

Spanish mackerel with aubergine and chorizo marmalade, barley miso and bouillabaisse sauce

Ravioli of tiger prawn poached in its own bouillon with fennel cream and chervil velouté

Honey and soy roasted quail with spiced pear chutney, sautéed Hudson Valley foie gras

 

Main courses 
Celeriac risotto with braised veal cheeks, vanilla and trompette royale mushrooms

Pan seared Alaskan halibut with pig’s tails, Caraquet oysters, celeriac and sweet garlic

Slow cooked sablefish with butternut squash carpaccio, preserved cucumber and red wine vinaigrette

Roasted breast of duck with spiced Anjou pear, Beluga lentils and chicken liver rillette

Fillet of Brandt beef and braised shortrib, pomme purée and beef jus

 

A sample menu list continued

Desserts
Single-origin Venezuelan chocolate mousse, passion fruit, balsamic reduction and yogurt sorbet

Pear chiboust with gingerbread, yuzu, candied cranberries and caramel

Soft white chocolate ganache with white rum gelée, coconut foam, mango and basil sorbet

Apple tarte Tatin with vanilla ice cream
(for two guests)

Selection of cheeses from the trolley
$17.00 supplement as an additional course

~

Teas, coffees, infusions and Bon Bon trolley ($8.00 supplement )

Three courses $45.00

Wine pairing $25.00

 

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.