BEEF TARTARE, PICKLED BABY CORN, BALSAMIC GLAZED ONION,. QUAIL EGG SERVED WITH A TERIYAKI DRESSING AND AVOCADO. PURÃE.
BREAKFAST
MISO CROQ UE MAD AME 85 EGGS BE NEDICT 90 CHOCOL ATE QU INOA, WHIP PED COCO NU T CREAM & AL M ONDS 70 BU TTER NUT, K ALE, HU MMU S & PO ACHED EGG 70 MANOIR ’S E NGLISH BREAKF AST 98
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COFFEE ES PRE SSO SI NG LE
R19
ES PRE SSO D O UB LE
R25
ES PRE SSO MAC CHIATO
R24
ICED M ACCHI ATO
R30
AMERIC ANO
R24
CAP PU CINO
R29
D RY CA PP UCCI NO
R27
CARAM EL CA PP UCCI NO
R29
V ANIL LA CA PPU CCI NO
R29
LATT E
R32
TEA EARL GREY RO O IB O S TAN GERI NE & G IN GER SE NCHA MA KO TO ENG LI SH B RE AKF A ST CHERRY B LO S SO M
R25
Ã
Ã
Ã
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MY T- ICED
R30
AP PLE & CI N NAMO N, B ERGA MO T & O RAN GE, LE MO N GRA S S
FRESHLY SQUEEZED ORANGE JUICE
R45
JUICES
R35
AP PLE , PIN EA PP LE, PO M EGR ANA TE
OTHER HO T CHO CO L ATE
R32
MILK SHA KE S
R40
SMO O THIE S
R45
SET MENU C HEFS 6 COURSE MENU 850 C HEFS 6 COURSE FOOD & WINE PAIRING 1300
A LA CARTE MENU STARTERS:
SMOKED VE NISO N, KALE K IMCH I, PICKLED PEAR S, POR T GASTR IQUE & RED C ABBAGE P URÉE 110
BEEF TARTARE, PICKLED BABY C ORN, BALSAMIC GL AZED O NIO N, QUAIL EGG SER VED W ITH A TERIY AKI DRE SSING AND AVO CADO PURÉE 105
SMOKED TR OUT, SAL MON ICE CRE AM, BO NITA AND AL MO ND CREAM, PEA PURÉE, BUR NT OR ANGE & SALM ON R OE 105 GOATS CHEE SE AND ZUCC HINI RO ULADE, ASP ARAGUS, ASP ARAGUS VELO UTÉ, PEAS W ITH A PEA PE STO & PEA SPO NGE 105
MUSH ROOM AND TRUFF LE RISOTTO W ITH E XOTIC M USHR O OMS 95
DUCK LIVER PARF AIT, DAIKON R ADISH, BUR NT O NION D UST WITH ONION MARM ALADE AND L AVASH 110
MAINS: POMME FO NDANT, C REAM O F LEEKS, W ITH A LEEK PURÉE & A POACHED BABY LEEK 155
FILLET O F BEEF, SMOKED MASH POTATO AND A SELEC TION OF BABY VE GETABLES 150G 200 200G 250 FISH OF THE D AY, CAL AMARI, M USSELS, O NION AND D ASHI PURÉE, FENNEL CH UTNEY, FINISHED W ITH A M INT GINGER & LEMONGRASS BRO TH 185
LAM B LOIN, L AM B KID NEY W ITH L AM B BELLY SER VED W ITH CARAME LIZED O NIO N BOUL ANGERE, ZUC CHINI, CHARRED AUBERGINE P URÉE & BRAISED M USTARD SEEDS 240
PORK BELLY, MISO AND TURNIP PURÉE, PICKLED BABY TUR NIP S, CHARRED APPLE W ITH C ORN & CARAMELIZED HAZEL NUTS 196
FOSSIL IZED BEETR OOTS, BEE TROOT MERINGUE, HER B CO USCOUS, HAZE LNUT DUKKH A, BUTTERM ILK AND WH ITE CH OCOL ATE DRESSING W ITH A PICK LED BEETROOT P URÉE 155
SIDES 40
PLEASE ASK YOUR SERVICE AMBASSADOR
DESSERT: ALMO ND ECLAIR, AL MO ND MO USSE, VANILLA GEL, HO NE Y PEARLS, D ARK CHOC OLATE SO IL SER VED WITH TONK A BE AN ICE CREAM 105
BERRY MEDLEY, MAC AROO NS, BERRY ICE CREAM W ITH FRE SH BERRIE S & A BERRY GANACHE 100
PASSIO N FR UIT CHEESE C AKE, SABLE BISC UIT WITH M ANGO SAL SA & OL IVE O IL JELLY 105
FENNE L MOUSSE, LE MO N SPO NGE, LIME MERINGUE W ITH A BU TTERM ILK AND L IME SO RBE T 100
LABNEH, P UFF PASTRY WITH A TOM ATO CH UTNEY & W HEY EMULSIO N 95
CHEESE & MEAT PLATTER SERVED BETWEEN 11:00-18:00
A SELECTIO N OF C HEESES, C OLD MEATS, FRE SHLY BAKED BREADS, PESTO, OL IVE S, PRESER VED FIGS, PICKLES & FLAVORED BUTTER FOR ONE: 185 FOR TWO: 290