DEGUSTATION MENU

BEEF TARTAR, red onion, capers, egg yolk, 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