The Menu

A selection of starters, mains and desserts conceived by Yonith — as examples.
Every menu is created bespoke, following the season, the setting, and the project.

I

Starters & small plates

01Radicchio leaf, black sesame potato, black garlic mayonnaise, tagetes oil

02Tapioca chips, roasted butternut, pumpkin seed praline, persimmon pickle

03Beetroot slow-roasted in a salt crust, ajo blanco, smoked harissa oil

04Ajitsuke — Japanese marinated eggs, black garlic mayonnaise, pink, black & white radish pickles

II

Salades & légumes

01Sea bass carpaccio, Sicilian blood orange, bergamot, coconut milk, wild garlic pesto & flowers

02White, green & wild asparagus, roasted — peanut mayonnaise

03Yellow courgette tagliatelle, lemon vinaigrette, toasted almonds, mint

04Roasted beetroot & blood orange, toasted pine nuts, smoked rapeseed oil

05Aubergine & matza-crumbed cauliflower, herb vinaigrette, parsley, coriander, anchovy, lemon

III

Plats

01Wild garlic & ricotta ravioli, butter-glazed, Jerusalem artichoke & parsnip emulsion, roasted hazelnuts

02Celeriac schnitzel, homemade corn crust, peanut mayonnaise with potato & sunchoke millefeuille, black truffle, vegetable jus

03Sustainable Mediterranean bluefin tuna tataki, smoked stracciatella, candied rhubarb, mustard seed pickle, young beetroot shoots

04Veal effiloché, celeriac mousseline, barba di frati, mustard seed pickle, wild garlic oil — spring vegetable platter

05Mediterranean bluefin tuna tataki (sustainable fishing) on smoked stracciatella, candied rhubarb, rhubarb relish, pickled cucumbers

IV

Pains

01Matlouh — homemade semolina bread, wood-fired

02Kubaneh — Yemenite butter bread, za'atar-infused olive oil, tahini

03Challah — braided sourdough, ancient grain flour

04Pita bread

05Big brioche & sculptural butter — charcoal & fleur de sel

V

Desserts

01Pavlova — Swiss meringue, almond & hazelnut praliné heart, vanilla chantilly, citrus, Sulawesi pepper, sorrel & apple sorbet

02Amaranth flan with almond milk, plum caramel, plum jam, red-green plums in syrup & fig leaf oil

03Chocolate & buckwheat tart — cocoa sablé, buckwheat praliné, Valrhona ganache, sobacha custard

04Black sesame panna cotta, muscovado syrup

05Rice pudding, Madagascar vanilla, strawberries in lemon verbena syrup, salted peanut caramel

VI

Petits gâteaux & pâtisseries

01Christmas spiced sablés, chocolate-praliné sablés, spritz, chocolate-sesame cookies

02Chestnut madeleines

03Chocolate Religieuse — Valrhona Guanaja 70% & Caraïbe 66%, homemade praliné

04Princess cakes, lemon curd, pastel marzipan — mint, rose, pistachio, butter yellow

05Mont Blanc, blackcurrant & blueberry heart

Every menu is designed bespoke, following the season, the number of guests, and the project. These examples are an invitation — not a limit.

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