SAMPLE MENU

Breakfast
–Tapioca porridge with coconut milk, cinnamon, cardamom, granola, banana
– Egg Benedict: poached eggs, toasted bread, smoked västerbottensost hollandaise, nduja butter, Danish skinke, sautéed spinach
-regular waffle
– Shakshuka with poached egg and sliced grilled bread
– toasted avocado toast with feta, piment d’espelette, seed cracker crumble, chives, coriander, and lemon zest
– English breakfast: scrambled eggs, bacon, baked beans, sausage
– Types of eggs: poached eggs, scrambled eggs, boiled eggs, omelette with toppings: tomato, onion, mushroom, peppers, spinach
– croissant
– chia pudding base
– charcuterie platter (2 types of meat, 1 type of cheese)
– fruit platter (3 different types)

Day 1
Lunch
– Roasted peppers with salsa verde, fried capers, aged cheese
– Roast carrot with white bean cream, tahini, pomegranate, and mustard vinaigrette
– red mullet with sautéed cherry tomatoes, olives, capers, and lemon glaze
– coffee veils, almond cremoso, vanilla ice cream, pralines

Dinner
– tuna with wasabi emulsion, melon in lemon oil, tomato water
– quinoa salad with edamame beans, soybeans, and miso dressing
– Wagyu beef with coconut black rice, soy mirin glaze, and gomasio nori
– Japanese namelaka with matcha, coconut, chocolate crumble, and rhubarb

Day 2

Lunch
-grilled leeks, crispy buckwheat, black garlic cream, cold olive soup
– Caesar salad
– linguine pasta with lobster and caviar
– quasi panna cotta with coffee, salted caramel, and granola

Dinner
-Grilled octopus with ajo blanco sauce and pickled red onion
– lentil salad with rocket, sun-dried tomato, and vinaigrette
– Grilled cauliflower steak with gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate
– mint and white chocolate tart with crumble and cinnamon ice cream

Day 3

Lunch
-ceviche of sea bass with ribes leche de tigre, zucchini brushed in lemon oil, and caviar
– cabbage salad with apple and roasted walnuts
– ibérico pork with chimichurri, leeks, and celeriac brown butter cream
– goat cheese mousse with strawberries in aged vinegar

Dinner
-beef tataki with garlic chips, fresh spring onion, and ponzu
– Thai mango salad with coriander and cashew nuts
– lamb rack with pistachio crust, mushroom foam, and sautéed celeriac
– poached pears with pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream

Day 4

Lunch
– carne salad with pickled kumquat, frisée salad, and limoncello dressing
– Smashed cucumber asian salad with chili and ginger emulsion
– Truffle risotto
– deconstructed banoffee pie with banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust

Dinner
– smoked duck breast ham with figs, pickled mustard seeds, and horseradish oil
– potato salad with radish and pickled trout eggs, crème fraîche
– beef filet with seasonal baby vegetables, hazelnut cream, and port glaze
– chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream

Day 5

Lunch
– Celeriac carpaccio with crispy buckwheat, dry-baked tomato, and buttermilk dressing
– frisée salad with capers, dried tomato, plums, and vinaigrette
– Grilled veal and bacon skewers brushed with spiced miso paste
– cheesecake with seasonal fruit

Dinner
– Lamb and beef tartare with miso dressing and crispy rice galette
– tomato and red onion with balsamic vinegar, stracciatella cheese, and fresh basil
– paccheri pasta with sweetbread ragù
– malt crumble with licorice mousse and tuile biscuit

Day 6

Lunch
– squid salad with white strawberries, celery emulsion, and pickled coriander seeds
– pea salad with sugar snap peas, green beans, fresh mint, and red wine vinaigrette
– medium-rare tuna with smoked aubergine cream, broad beans, and red pepper cold salad
– chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream

Dinner 
– cured mackerel with figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber
– watermelon salad with olives, feta, and basil
-duck breast with blackberry sauce, braised onion, cauliflower cream, and parsnip foam
– cheese mousse with sweet beetroot purée, candied beetroot, and olive bread ice cream

Day 7

Lunch 
– carne salad with pickled kumquat, frisée salad, and limoncello dressing
– Beetroot salad with goat cheese and roasted seeds
– Pan-fried octopus with chickpea cream and confit cherry tomatoes
– granola with poached blackberries, elderflower crème fraîche, and lemon oil

Dinner
– Fresh pea salad with pea granita and fresh cheese
– endive and fennel salad with orange, olives, and orange dressing
– monkfish with smashed pea salad, sautéed baby carrots, and pil pil sauce
– tiramisu with caramelized chocolate and mascarpone ice cream