HO - Q                      By Hendrik Otto 
 

Salmon from Faroe Islands
avocado, ponzu, jus of braised fennel, dried grapefruit, vanilla

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Beef Tatar

jellied essence of veal tail, caviar of oscietra and char, green Gazpacho

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Langoustino
mango, jalapeño, aniseed, crustacean broth

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Saddle of tuna 

pointed cabbage, sea grapes,

marinated radish, mandarin vinegar

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Brown trout

mustard seeds, carrot, 

emulsion of young leek and watercress

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Vegetables

wax beans, pickled artichoke, grilled zucchini, pineapple, rum, vegetables sauce

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Pork belly

red onions, Wasabi, lemon, Dim Sum,

Asian stock

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Guinea fowl

eggplant, Szechuan pepper, honey tomato, burnt almond, vegetables extract

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Bleu d'Auvergne

cream of blue cheese, citrus fruits,

bergamot, rowan berry

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Braised apricot

ice cream of jasmine rice and pandan leaves,
yogurt, verbena, passion fruit


 

HO - Q
              By Hendrik Otto