Gallery

Chefs special crab and avocado salad

CRAB AND AVOCADO SALAD

Served with cherry, apple and fennel tarte tatin

PAN FRIED DUCK BREAST

Made with wood pigeon, black truffle, sauternes jelly and served with plum compote

FOIE GRAS TERRINE

Made with wood pigeon, black truffle, sauternes jelly and served with plum compote

Sous Chef Luisa

Made with fennel broth and red wine butter sauce

FRENCH TIGER PRAWNS

Served with potato cakes, spring greens and juniper berry sauce

PAN ROASTED VENISON

Chicken, Paprika, Fennel Seeds, Cherry Tomatoes, Pepper Goat’s Cheese, Roast Potatoes

CHICKEN & CHORIZO

served with Creme Anglaise and Ice Cream

CHOCOLATE SOUFFLÉ

Made with fresh crab meat, avocado, lemon cream and roe salmon caviar

WHITE AND BROWN CRAB AND AVOCADO SALAD

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WILD SEA BASS

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LIGHTING IN THE ALMOND

Two wine glasses and a bottle a wine

AN IMPRESSIVE WINE LIST

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THE ALMOND

Stuffed turkey with sprouts purée, chipolata sausage

STUFFED TURKEY

Herb crusted rack of lamb

HERB CRUSTED RACK OF LAMB

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