BLACK SWAN

Day 1

• Brioche bread with marinated langoustine – lemon and asparagus
• Grilled sea bass fillet – fermented cauliflower puree, roasted cauliflower, hazelnuts, chives oil

Day 2

• Homemade pasta – salsa, olive oil and shrimp
• Beef cheeks – potato puree with truffles, wine sauce and sauteed celery

Day 3

• Italian salad – burrata, cherry tomatoes and basil
• Gnocchi alla carbonara

Day 4

• Sashimi tuna – spring onions, horse radish and herbs
• Grilled chicken breast – teriyaki sauce and creamy buckwheat porridge

Day 5

• Anchovy canapes
• Deep-fried pork – sauteed porcini mushrooms, porcini sauce and marinated green cabbage

Day 6

• Guacamole – dried cherry tomatoes, focaccia
• Duck breasts – carrot puree with star anis, orange sauce

Day 7

• Creamy quinoa – Mediterranean vegetables, and cheese crisp
• Steamed fish filet – roasted leek and dark fish sauce

Day 1

• Beef cube – beetroot glaze, caviar, mustard creme and herb crust
• Smoked Jerusalem artichoke soup – brown butter foam
• Deer sirloin – cheese polenta, juniper berries sauce, and burnt carrots

Day 2

• Grilled red pepper – filled with eggplant and cream cheese
• Scallops – parsnip and orange gel
• Sea bream roll – zucchini, and pistachio sauce

Day 3

• Great amberjack ceviche – cucumber sauce, wasabi emulsion, algae, and marinated ginger
• Lemon risotto – mussels and parsley oil
• Dry aged roast beef steak – roasted asparagus with sesame, bearnaise sauce

Day 4

• French onion soup – garlic croutons
• Homemade ravioli – ricotta, chives and walnuts, Parmigiano and sage sauce, apple puree
• Salmon fillet – fried in kadaif, sweet potato puree, honey fish sauce, and potato chips

Day 5

• Beef tartare – dried egg yolk, whipped butter and pickled red onion
• Creamy polenta – grilled octopus, smoked ricotta foam and fresh dill
• Native lobster – spiced carrot, and verbena sauce
• Cheese course – various cheeses with caramelized walnuts and pear cream

Day 6

• Beef tataki – citrus-soy sauce, cream cheese
• Foie gras – brioche, cognac sauce and caramelized shallots
• Roasted guinea fowl – chili brussels sprout, light beurre blanc and fresh truffles

Day 7

• Saint-Jacques carpaccio – lemon mayo, chives sponge and black olives powder
• Profiterole – filled with creamy eggplant on top of barley soup
• Sweetbreads – tempura fried skimp, white wine sauce and green beans

Day 1

• Coffee creme brulee – passion fruit cocktail
• Kiwi and pineapple ragu – cottage cheese and condensed milk ice cream

Day 2

• Chocolate souffle – vanilla cream, and fresh fruits
• Meringue – matcha tea, lemon ganache, and honey ice cream

Day 3

• Tiramisu
• Chocolate brownie cubes – yogurt and thyme mousse, raspberry gel and liquorice sponge

Day 4

• Sacher cake – whipped strawberry cream
• Milky rice – apricot and pumpkin seed oil ice cream

Day 5

• Vanilla panna cotta – chocolate crumble and candied kumquat
• Crepes Suzette

Day 6

• Chocolate cremeux – puff pastry, lemon grass cream
• Roasted figs – cottage cheese and lardo

Day 7

• Candied fruit bowl – fresh mint and creme anglaise
• Raspberry sorbet – sparkling wine and lime foam

No dedicated snacks list is provided in the sample menu.

Chef’s Style & Influences

Adriatic seafood, Italian classics, and French techniques, with Asian accents like teriyaki and matcha.