New Year Eve Dinner BREAD AND BUTTER bread; sourdough whole wheat, ‘siyez’ wheat flour, rosemarry and dried tomato aromatic butter; mustard-brandy, organic honey-orange, olive oil flavoured CHEF’S SPECIAL duck foie gras terrine, mousse, wild cranbeery puree, cured amberjack fish, sweet beetroot, persimmon, ginger and lime dressing, pickled mustard seeds, osetra caviar HOT STARTER Aegean herbs, smoked curd cheese tortellini, pan seared scallop, bottarga and jerusalem artichoke puree, champagne and vongole butter sauce SORBET red apple, glue wine MAIN 36 hours slow cookedb beef flank steak, wild mushroom with truffle, celery ‘’kebap’’, celery salad, quince, smoky mushroom cream, duck fat cooked potato, creamy green peppercorn sauce DESSERT green apple, crispy baklava dough, gingerbread and almond crumble COLD STARTER white chocolate soft cake, red berry and mint confit, red glace cranberry sauce, ruby chocolate PETIT FOUR
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