The Brasserie At Aviator - Vollständiges Menü

with French truffle butter, cured egg yolk, button mushrooms and toasted sour dough

with green apple, avocado, creme fresh, salmon caviar and cider vinaigrette

with celeriac puree, Romanesco broccoli, slow cooked cassava and picked celeriac

with shrimps, cucumber and fennel puree

served with pea and broad bean salad, burrata and pea mint gazpacho

with cauliflower puree, fresh coconut and coconut water vinaigrette

wood sorrel leek soup with slow cooked duck egg

with fresh chilli, lime, San Marzano tomato and yoghurt sourdough

with pommes dauphine, samphire, grilled baby gem, salmon caviar and French dressing

with green apple blueberry granola, almonds and freshly grated green apple

almond, soya, rice milk or cashew

with white and green asparagus, ratte potatoes and chicken wood sorrel sauce

with crispy lamb belly, potato cake and wild garlic puree

with bone marrow, black garlic and caramelised Spanish onion

with turmeric potatoes, parmesan cauliflower, candied walnut and beurre noisette

with grilled cherry tomatoes, sun-dried tomatoes, peas and brown butter sauce

with slow cooked beetroot, compressed apple, fresh goat's curd, beetroot chard and pecorino sauce

with roasted lemon

with blackcurrant sorbet, calvados creme anglaise and blackcurrant foam

with calamansi sorbet, caramelised bananas and tequila jelly

with matcha tea ice cream and peanut sesame seed crumble

served in a white chocolate cylinder with poached rhubarb and lychee sorbet

with vanilla ice cream and chocolate cremeux

with teriyaki sauce, swede, mooli, fennel cream and crackling

with king oyster mushroom, grilled baby gem and triple cooked chips

with king oyster mushroom, grilled baby gem and triple cooked chips

with king oyster mushroom, grilled baby gem and triple cooked chips

with garlic banana shallot puree and potato tuile

with red wine jus

with tomato grissini

served with fruit walnut bread and house chutney

with pancetta crumb

with feta cheese, olive tapenade, marinated pepper and sunflower seeds

with a blast of berries and cocoa nibs