starters
Beetroot hummus with artisan brioche
Lamb and beef meatballs in tahini sauce with lime zest
Polenta tapenade with gorgonzola
main dishes
Crispy broccoli salad with pomegranate seeds and raisins
Cookies made of quinoa, cauliflower and wild garlic
Pangasius fish cakes with capers and fresh dill
Marinated, lacquered duck with fresh cumin, coriander and white wine
Roasted sweet potato with figs and soft goat cheese
Chermoula aubergine with bulgur, fresh herbs and Afghan yogurt
Artisan brioche
Pear stuffed with minced lamb and coriander
desserts
Lemon curd with ricotta en pistachios
Blueberry fool with mint and almonds
“I read recipes the same way I read science fiction. I get to the end and say to myself, ‘Well, that’s not going to happen.’”