Wine Room by Luca Tegon

Red prawn tartare, crispy artichoke, Cynar jelly and honey & lemon vinaigrette

Foie gras, fiolaro broccoli, black truffle, Jerusalem artichoke purée and red wine sauce

Ravioli stuffed with lake sardine, cauliflower, herring roe, consommé from the fish bones, and roasted potato skin

Celeriac risotto with chestnuts, pancetta, and vegetable sauce

Venison fillet, braised cabbage, pear and red berry mustard, served with its own sauce

Kiwi, coconut, lemon gel, and long pepper

Dark chocolate fondant, stracciatella ice cream, and pomegranate coulis