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Menu

Menu 20th of June - 7th of  August

 

- Razorclams with samphire butter and parmesan 


- Spinach fritter with horseradish cream


- Sweetbreads of lamb with onion pickle and deepfried sage 


-Tuna with shiitake and green yuzu mayonnaise 


- Smoked mozzarella with broad beans and orange

Meat

Bavette with saffron risotto with green peas, savoy cabbage and a string bean sauce

Fish

Skate with potato gnocchi, lemon/caper butter, watercress and chioggia beetroot

Dessert

Zabaglione with Pedro Ximinez, a stewed pear, chili pepper and ´kletskop´