 |
Shellfish (mussels) with garlic marinated in French wine, provencal herbs with garlic chips | |
  |
500 g | 285,- Kč |
|
Tiger shrimp "Gambas al Ajillo" in garlic with saffron mayonnaise, served with Catalan bread | |
   |
4 ks | 395,- Kč |
 |
Galician octopus tentacles with potatoes and garlic, served on a ragout of organic Azuki beans | |
| 2 ks | 495,- Kč | |
 |
Grilled sea bream served with chilli and tarragon marmalade, grenaille and chive dip | |
   |
350 g | 395,- Kč |
 |
Brittany lobster with Maltese sauce , Butter Ghee and green salad (Chef's Tip - serve with a organic pilau jasmine rice) |
|
    |
100 g | 499,- Kč |
 |
Canadian lobster with Hollandaise sauce sweet butter and baked lemon (Chef's Tip - black sepia tagliatelle) |
|
  |
100 g | 195,- Kč |
 |
Tiger Prawn (110-155 g) with asparagus a cocktail dip (Tip Chef - Asian pureed sweet potatoes with organic carrots ) |
|
    |
1 ks | 485,- Kč |
 |
Sea crab salsa de Marseille salad with mango and chilli dressing (Chef's Tip - organic couscous with coconut slices) |
|
     |
1 ks | 989,- Kč |
|
Grilled Scampi with passion fruit, carambola and lemon vinaigrette |
|
  |
500 g | 1290,- Kč |
|
Octopus risotto with mussels, calamari, zucchini and papaya |
|
 |
250 g | 285,- Kč |
Tasting menu
We can also prepare a tasting menu on your request, please ask for more details.
The menu and recipes compiled by Jan Zahálka (Mood), Roman Paulus (Alcron) Jan Horký a Lukáš Skála (Intercontinetal Prague), Milan Sedlák (Campapark) Pavel Bárta (Restaurant St. Clare), Jim Stift & Stephan Senewiratne (Mandarin Oriental Prague), Jan Všetečka (Bocuse d 'Or 2009 finalist) and Gordon Ramsey (holder of 13 Michelin stars).