DEGUSTATION MENU
BEEF TARTAR CLASSICO, red onion, parmesan, toasted onion bread
Saint Louis de Provence, Cinsault, Grenache, Syrah (France) 0,1 l
BAKED TIGER PRAWNS, toasted bread, tomato beurre blanc and pine nuts
Palazzi, Pinot Grigio, DOC, Trevizo, (Italy) 0,1 l
SLOW BRAISED CANTONESE LEG OF DUCK, stir-fried bokchoy, jasmine rice
Primitivo, Itinera, Puglia, (Italy) 0,1 l
BAKED PINEAPPLE, vanilla ice cream, rum-caramel sauce
Port Dow’s – red tawny/ruby 0,04 l