Chef's Table: Europoetry. Thrusday, 27 February
Chef's Table: Europoetry. Thrusday, 27 February
This is one of chef’s Viorel Copolovici culinary puzzles with a very strong and diverse European influence. The huge migratory movement of Europe’s last decade crucially changed the way Europeans relate to food and cuisine. Europe became a huge playground for taste combinations and influences, ingredients and contrasts, flavours and cultures. This menu proposal contains bits from diverse areas of Europe like Italy, Germany, Balkans, Northern Europe, Middle East, Great Britain, Portugal or France, all incased and highlated with the chef’s keen interest for high standards of cooking and high respect for all ingredients.
AMUSE BOUCHE: SERIOUS TEASE
crisped Italian salami, sour cherries jam, thyme
FIRST COURSE: LOST IN THE MIDDLE EAST
seared scallops, cauliflower humus, prawn baklava, pomegranate jus
MAIN COURSE: SHANKS A LOT!
Braised lamb shank, parsnip Dauphinoise, kale chips, oregano demiglace
CLEANSER: WILHELM & CURT
sourdough crouttons, Jagermeister, aged balsamic
LAST COURSE: reMASTERED
pumpkin, filo pastry, dried fruits, cinnamon, port caviar
Soft drinks and coffee will be provided. Please BYO wine or beer.