Forside

UNIQUE DINNER

BY

DAVE ORDOÑEZ

 12 & 13 October

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SNACK

STEAM BUN – TOASTED WITH COCHINITA PIBIL – PICKLED ONIONS

EEL PAPILLOTE WITH CONFIT ENDIVES – WALNUT OIL

MACADAMIA NUT – FISH ROE

 

DINNER

 

BABY SQUID WITH BLACK INK GEL – AUBERGINE POWDER – GRILLED ONION SMOKED OIL

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SLOW COOKED DUCK EGG WITH WILD MUSHROOMS – CONFIT DUCK STEAMED DUMPLINGS – TARRAGON AND DUCK NECK

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JAPANESE OYSTER WITH TOFU – SHISO SALT – TOFU GELATIN – EDAMAME AND SOY YUBA

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MONKFISH SATAY – CELERIAC AND BERGAMOT

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HARE WITH UMEBOSHI CHERRIES – RED CABBAGE – SMOKED BEETROOT FLUID GEL AND PICKLED BEETROOT

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SEASONAL FRUIT – HAZELNUT PRALINE

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BERRIES ICECREAM – SEAWEED WAFFLES

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WITH COCKTAIL PAIRINGS

795,-

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DAVE ORDOÑEZ

COLOMBIAN BORN AND SPANISH CHEF, WITH EXPERIENCE IN DIFFERENT MICHELIN KITCHENS

EL BULLI *** GIRONA

ARZAK***BASQUE COUNTRY

CARMEN RUSCALLEDA*** BARCELONA

OUD SLUIS*** HOLLAND

DINNER BY HESTON BLUMENTHAL** LONDON

NOMA** COPENHAGEN

IMAGINATIVE COOKING WITH ACCENT IN CULTURE AND TRADITION WITH A MODERN VIEW.