Creating a new menu is a process that we have been working on for weeks in advance. Ideas are written down, combined and of course the most important: tested and tasted! In addition to the all-time favorites, new dishes have also been developed using seasonal products and warm, spicy flavors.
The rice porridge and the cilbir are back on the breakfast and brunch menu and the pajeon has made its debut. This dish of Korean vegetable pancakes with kimchi, avocado, carrot & ponzu has quickly become the new favorite. For dinner, we recommend filling the table with different dishes so that you don’t have to choose and can share everything with your company. The new small dishes are to die for, such as the Asian eggplant tartare with crispy rice cakes, spicy mayo and sesame or the roasted pumpkin with goat cheese, pomegranate and truffle honey!
Would you rather not share? No problem! How about cauliflower ravioli with spinach, truffle butter and Parmesan cheese or a nice organic sirloin steak with candied potato, piquillo & padron peppers and a black pepper sauce?