Restaurants & Bars
Recipies
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Raw marinated hamachi with ginger, lime, soya glace and wasabi |
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Raw marinated langostinos with Osetra caviar, cucumber, oyster plant and iced yoghurt |
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Chilled goose liver cream, truffled beef tartare, lightly jellied essence of calf's tail with PX sherry and apple |
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Tranche of saddle of lamp with fennel-herb crust, salted lemon jus, aubergine, courgette, pepper chutney and Roman gnocchi |
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Araguani mousse with orange and ginger |
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Tartar of local beef with Osietra caviar, oxtail jelly and chive cream |
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Tuna confit on semi-dried tomatoes with lemon-tomato vinaigrette and lightly jellied cucumber salad with mint and pepper cream |
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Fillet of white Halibut with truffle foam, pointed cabbage, parsley and chestnut espuma |
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Parfait of Tahiti vanilla and Baked Apple Mousse in wafer roll with Grenadine apples |
Andreas Krolik - Chef de cuisine
Brenners Park-Restaurant
