RESTAURANT PANORAMA
Compliments of the Chef
Amuse-Bouche
A delicate smoked trout mousse with a rye bread crisp and trout caviar.
Main Courses – Fish & Seafood
Sturgeon with Crayfish Sauce
A roasted fillet of Polish sturgeon, served with celeriac purée, new potatoes, and a velvety crayfish butter sauce.
Turbot with Beurre Blanc
A steamed fillet of turbot served on a bed of black rice with asparagus, finished with a classic beurre blanc sauce and trout caviar.
Miso Black Cod
A buttery fillet of black cod marinated in miso and sake, caramelized and served with edamame purée and a lotus root crisp.
Cold Appetizers
Terrine of Foie Gras
A velvety duck foie gras terrine, served with homemade quince confiture, pistachio dust, and buttery brioche.
Scallop Carpaccio
Citrus-marinated scallops on a vanilla-infused cauliflower purée, finished with dill oil and sea salt flakes.
Goat’s Cheese Mousse with Textures of Beetroot
A delicate Turek goat’s cheese mousse with a beetroot gel, roasted baby beets, and a beetroot crisp.
Hot Appetizers
Grilled Octopus with Smoked Pepper & Chorizo Purée
A perfectly grilled octopus tentacle, crispy on the outside and tender on the inside, served on a smoked red pepper & chorizo purée and drizzled with herb oil.
King Prawns in a Butter & Bisque Emulsion
Three perfectly pan-seared king prawns, bathed in a crayfish bisque & butter emulsion with garlic and chili, finished with fresh coriander.
Veal Sweetbreads
Tender, confit veal sweetbreads, pan-seared in butter and served with a smoked salsify purée and wild mushroom sauce.
Soups
Pheasant Consommé
A crystal-clear, richly flavoured consommé, served with handmade ravioli filled with pheasant meat and a vegetable julienne.
Velvety Cream of Jerusalem Artichoke
A smooth soup of roasted Jerusalem artichokes, finished with a bacon crisp, hazelnut oil, and freshly grated black truffle.
Chilled Avocado & Cucumber Soup
A refreshing, vibrantly green soup with a hint of lime and mint, topped with a pickled cucumber and radish salsa.
Main Courses – Meats & Game
Sous-Vide Saddle of Roe Deer
Perfectly pink saddle of roe deer, served with parsnip purée, a juniper sauce, roasted beetroot, and porcini dust.
Herb-Crusted Rack of Lamb
A juicy rack of lamb with a pistachio and fresh mint crust, served with roasted garlic purée, a rich demi-glace, and a classic potato fondant.
Duck Leg Confit
A classic, slow-cooked duck leg with crispy skin, served on horseradish potato purée with braised red cabbage and a cherry sauce.
Desserts
Deconstructed Lemon Tart
An artistic take on a classic: lemon curd, shortbread crumble, torched Italian meringue, and basil ice cream.
The Chocolate Sphere
A delicate dark chocolate sphere hiding a heart of passion fruit mousse and vanilla ice cream, melted tableside with hot caramel sauce.