Our Menu

Vegetarian

Creamy whipped ricotta, fresh strawberries, grilled green asparagus, aged balsamic vinegar, and toasted almonds. Extra grilled prawns +5 | Extra poached egg +2.50

Creamy scrambled eggs with feta and thyme on brioche toast. Garnished with toasted walnuts, honey, and a fennel salad with lemon zest and citrus dressing. Extra grilled prawns +5

Paccheri pasta with cherry tomatoes, feta cheese, chili, and basil, topped with toasted pine nuts. + Add grilled shrimps: 5

Smoked salmon, creamy labneh, marinated zucchini, and a soft-boiled egg, served with toasted sourdough bread. Extra grilled prawns +5

Vegan

Chickpea tofu scramble with cumin and turmeric, served with avocado, pickled cauliflower, tahini-lemon dressing, and pomegranate seeds on warm flatbread.

Vegan

Green pea hummus, charred romaine lettuce, and marinated mushrooms on toasted sourdough bread. Finished with citrus herb oil. Extra grilled prawns +5 | Extra poached egg +2.50

Japanese milk bread (Shokupan), rump steak carpaccio, parmesan cream, truffle aioli, wild garlic pesto, poached egg, hollandaise sauce, salad, and freshly grated parmesan. Extra poached egg +2.50

Trout poached in verjus beurre blanc sauce, served with potato-chard mash, fresh chives, and trout roe.

Rump steak (striploin) with Café de Paris sauce, crispy French fries, and a zesty arugula-lemon salad. Extra grilled prawns +5

Golden-baked brioche French toast soaked in an aromatic spice blend. Served with whipped mascarpone-Madagascar Bourbon vanilla cream, rhubarb compote, and sweet-salty toasted almonds.

Fluffy pancakes with liquid white chocolate ganache, whipped Ruby chocolate ganache, fresh strawberries, toasted almonds and dehydrated strawberry dust.