Fresh oysters

Green asparagus with 63C egg and black truffle

Burrata with colorful tomatoes, strawberries and wild garlic pesto (Ve, G)

Karage chicken with sesame-soya sauce (L)

Crispy corn and ancho salsa roja (G,L,V)

Swordfish sashimi Sicily style with orange, grapefruit and lemon tartar (L)

Tigerprawns in Kataifi with spicy sorrel aioli (L)

Thailand crab cakes with sweet and sour chilli sauce (L)

Lamb roastbeef carpaccio with cumin (L)

Morrel risoto (Ve)

Spicy Thailand style mussels with coconut, tomato, coriander, ginger and chilli sauce (G,L)

Grilled veal liver with caramelized turnip cream, red wine and fennel (G)

Grilled octopus, North African chermoula and bell pepper-poblano sauce and potato (G)

Fried monkfish with ponzu-sesame sauce and seasonal vegetables (G,L)

Beef tenderloin with apple tartar, cognac-dijon mustard sauce and skordalia (Greece mashed potatoe with garlic and olive oil) (G)

Chocolate fondant with vanilla icecream and almond

Pavlova with passionfruit cream and strawberries (G,Ve)

Cold strawberry soup with Vana Tallinn cream