Preserves & Chocolate
Hand-painted bonbons from our pastry kitchen with ganache fillings of salted caramel, espresso, raspberry and hazelnut praline. The same ones we serve with coffee after dinner.
Special Selection
Black Mission figs cooked slowly with ruby port and a strip of orange peel. Rich and jammy, made for the cheese board or a slice of foie gras.
Red onions caramelised for hours with brown sugar and our aged balsamic. Sweet, sharp and sticky. Serve it with pâté, cheddar or a cold roast.
Single-origin Ecuadorian chocolate at 72%, scattered with roasted cacao nibs for crunch. Red fruit up front and a long, dry cocoa finish.
Early-harvest extra virgin olive oil from a single grove of Koroneiki trees in the southern Peloponnese. Green and grassy with artichoke, almond and a peppery finish. We pour it over raw fish and finish every soup with it.
A softer, buttery extra virgin oil from Arbequina olives grown in Catalonia. Ripe apple, green banana and a gentle almond finish. Our choice for mayonnaise, cakes and anything delicate.
Traditional balsamic aged for twelve years in a battery of oak, cherry and juniper barrels. Thick and glossy, with dried fig, cherry and a long sweet-sour finish. A few drops on Parmigiano, strawberries or vanilla ice cream.
