Dining

Daily 11am-11pm

For the duck marinade

• 1 half orange
• 1 dill stalk
• 3 sprigs fresh thyme
• 5 peppercorns
• 40ml olive oil
• 2 duck breasts

Score duck breast skin, pan sear, (keep the fat). Add marinade, sous-vide at 54°C, 1.5 hour. Remove from bag, cook on medium heat skin side down until crispy.

For the cauliflower onion soubise

• 80g cauliflower
• 40g onion
• 3 peppercorns
• 30ml water
• 270ml milk

Cook onion in water until glassy. Add rest and simmer 1 hour, blend and season.

For the daikon

• 30g daikon
• 2 sprigs of thyme
• 60 ml chicken stock
• 15ml white wine
• 30g butter

Heat duck fat and half of butter, sear daikon on both sides. Add rest and bake 25 minutes at 180°C

For the apple and fennel

• 20g Granny Smith apple
• 35g celery
• 2g orange zest
• 2g lemon zest
• 15ml lemon juice
• 5ml white wine vinegar

Chop finely, add dressing, press into tower shape

For the red wine glaze

• 20g beef jus
• 30g chicken stock
• 40ml red wine
• 5ml balsamic vinegar
• 1 bay leaf
• 4 peppercorns

Reduce all ingredients by half, add balsamic vinegar, reduce till thick.

Ingredients

• 1 (1lb) live Maine lobster
• 3 tbsp extra-virgin olive oil
• 1 clove garlic, peeled & minced
• 1 cup of brandy
• 1 cup of tomato sauce
• 4 ripe tomatoes, cored & chopped
• 12 oz spaghetti
• 4 sprigs parsley & basil, trimmed & chopped
• salt

Instructions

Plunge a sharp knife into the top of the lobster’s head just behind its eyes (to kill it quickly). 

Separate claws and tail. 

Heat olive oil in a large skillet over medium-high heat. 

Add lobster and any juices and garlic; cook, stirring and turning the lobster pieces. 

Add brandy to flambé and cook until alcohol has evaporated. 

Add tomatoes and cook, stirring occasionally and breaking tomatoes down with the back of a wooden spoon, until sauce gets smoother and thickens slightly. 

Season with salt. 

Meanwhile, cook spaghetti in boiling salted water until just tender.

Drain, add pasta to sauce, stirring well, and cook a few minutes more. Garnish with parsley and basil.

Daily 6.30am-11pm

Daily 6.30-midnight
Last order 11pm

Ingredients (Four servings)

• 1 kg black mussels, preferably from the Mediterranean Sea
• 500g Italian rice “Vialone Nano”
• 400g fresh potatoes
• 60 ml extra virgin olive oil
• 2 cloves fresh garlic
• 1 bunch fresh parsley
• 1 glass white wine (for cooking)
• freshly ground black pepper to taste

Preparation
Heat a spoon of olive oil in a large skillet with two cloves of garlic, skin on and cracked open. When hot, pour the mussels, previously cleaned, add the wine and cover the pot.

When the mussels are all open, turn off the heat and let them cool down. Gently remove the meat from the shells, discard the shells and filter the resulting liquid.

Bring to boil the mussels’ liquid and adjust its saltiness, adding either more water or a little salt.

In a pot, heat the remaining oil and toast the rice in it, then add diced potatoes (5 mm) and the mussels’ liquid, simmer without stirring for 11 minutes exactly. Add the mussel meat and simmer for another 5 minutes.

Turn off the heat, add more extra virgin olive oil and finely chopped parsley, cover the pot to rest another 5 minutes, then serve.

Daily 6-11pm