Amorosa Dinner Menu

Innovative, intimate and illuminated: gourmet dining, candlelit tables and shimmering water garden views.

Wild mushroom consommé
vegetable pearls and small Sardinian pasta (V, G)

Young seasonal vegetable ceviche,
chili and fresh herbs from our garden (V)

Lightly flamed red snapper, coconut cream
pomegranate and finger lime caviar (F, D)

Marinated fine slices of Wagyu beef tenderloin
green mango and pickled daikon (K, Y)

Pan‐fried duck foie gras, Granny Smith and ginger,
toasted homemade brioche (G, E, A, S)

Vegetable and mushroom open ravioli
creamy herbs sauce , young leaves (D, E, G, V, A, S)

Scallop ‘à la Plancha’, baked parsnip with toasted hazelnuts,
Black truffle sauce (M, D, N, A, S)

Delicately caramelised black cod with Cypriot raw honey,
organic grains, ‘sweet and sour’ sauce (F, G, S)

Roasted corn‐fed chicken breast
Provencal vegetables, basil jus (A, S)

Slow cooked beef cheek duck fat confit potatoes,
infused herbal jus (D, A, S)

Oven‐baked veal tenderloin with roasted root vegetables,
cep reduction (D, A, S)

Vanilla bean Millefeuille,
caramel crèmeux and cocoa nibs

Crispy meringue, redberry sorbet,
light cream and raspberry coulis

Valrhona chocolate ‘Dome’,
caramelised nuts and pistachio croquant

Coconut and sweet potato Meringue tart
with homemade candied ginger