Gazpacho shot and crispy Parma ham

River crab ceviche, gem salad and yuzu lime cream

Beef tartar/mushroom tartar and black aioli

Crispy crostini, blackcurrant and duck confit

Ceasar naturel

Roasted beetroot with walnuts, truffle honey and goat cheese

Chefs tapas lankku

Sweet potato salad, feta, cashew nuts and chimmichurri vinaigrette

Roasted fig, arugula and parma ham

Lightly flamed salmon, strawberry salsa/ Roasted eggplant, tahini yogurt and pomegranate apple

Manchego potato fry, truffle mayonnaise and watercress

Rosemary focaccia and beetroot hummus

Starters:

Tatti cappuccino

Main:

Lightly flamed salmon, basil yogurt and potatoes fried in brown butter

Vegetarian dish: Grilled king oyster vinaigrette, basil yogurt, potatoes fried in brown butter and crispy kale

Cheese plate and truffle honey

Dessert:

Cheese cake and forest berries