lunch menu samples:
-Rainbow chard with celery, walnuts and blue buffalo cheese
-Grilled padron peppers with aubergine, kabocha pumpkin and cherry tomatoes in asparagus-kombu sauce
-Muscat grape juice with lime

-Petit pois soup in kombu stock with fleur de sel
-Puy lentils with chanterelles mushrooms, curly kale and hazelnuts
-Parsley root and white grape juice with lemon

-Avocado salad with garlic infused spelt croutons, slow cooked egg yolks and basil and red vine vinegar dressing
-Steamed kabocha pumpkin, courgette, white cabbage and carrot with walnut-parsley-garlic sauce
-Almond “milk” shake with strawberries, lime flower honey and tahitian vanilla

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