LEMON, PEAR & GINGER

BREAD AND OLIVE OIL

CHOCOLATE & OLIVE STRUDEL, PLUM COMPOTE, OLIVE & CHOCOLATE PRALINE, PLUM & PORT SORBET

ROTER VELTLINER, BIRGIT EICHINGER, KAMPTAL 2012

DANUBE SALMON IN PARSLEY BROTH, BLACK OLIVES AND SORREL

ESSZIMMER HOUSE COCKTAIL

POACHED QUAIL BREAST

SUCKLING PIG THREE WAY,BLUE FENUGREEK, CARAWAY CARROTS & SAFRON

BEEF TARTARE

STRAINED BLOOD SAUSAGE WITH RAW SCALLOP, CILANTRO AND SAVORY PAPRIKA

BASS

MARINATED PERCH WITH CURRY, FENNEL, MUSTARD SEED AND BITTER CUCUMBERS

WILD SALMON WITH MUSTARD ONION, CRESS AND TARRAGON BUTTER

BASS WITH FERMENTED GARLIC AND WHITE BEAN

SAIBLING, ENDIVE AND PEANUT

WHITE CREAMY POLENTA, TUNA, SPINACH AND THYME SAUCE

THE BILL