A RELAXED DAY IN THE SKYBAR
Marinated nocellara olives (50 g)
Tortilla chips, salsa, cheddar cheese dip
Cheese and charcuterie selection, chutney, pickled vegetables
|WELCOME TO THE JUNGLE
Gain strenght of a buffalo with this dish made of its tenderloin, served with variations of Jerusalem Artichoke, roasted hazelnuts and wild sorrel.
|THE SAILOR MAN
Power up with this vegetarian dish of baby spinach, ricotta gnocchi and croquant served with spinach velouté and garlic chips.
|BLOOD AND SMOKE
Satisfy your thirst for blood with pink duck breast and blood orange complemented by baby beetroot and duck cracklings.
This dish is a bling! Golden duck liver paté with quince purée and chips, golden raisins and mini brioche served with Tokaj wine sauce.
The goods of the Pacific is on display in this delectable coconut panna cotta topped with marinated shrimp, a punch of green curry and lemon gel.
The best of the rivers fused with oriental spices is on offer in this delightful dish. Slow cooked salmon finished in cedar wood, served with cous cous, sesame gel, finished with a salty lemon dressing.
SWEET FLAVORS IN THE SKYBAR
You can concoct this potion of hazelnut praline, truffel, passion fruit and dark chocolate at your table with the direction of the spell attached, written by our house witch.
This apple is sweet and juicy with green herbs and a chocolate glacage. It’s guaranteed to make you sleep well.