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