photos © Monica Nouwens

our first dinner event was held on april 18, hosted by Wolf D. Prix, Karolin Schmidbaur, Ghazaleh Khezri + Victoria Coaloa. thanks to everyone who participated to create an exceptional atmosphere. it was a fantastic evening.

Menu

Aperitif –
Campari/Prosecco/Orangina

Starter –
Pickled baby fennel and shrimp on beer brown bread with salted butter with assorted pickled vegetables

First course –
Snapper crudo with a shaved fennel, apple and celery root salad with a chili caraway vinaigrette

Entrée –
Coffee and Pernod braised pork cheeks with a fennel and root vegetable faro risotto topped with crispy Parmesan oyster mushrooms and gremolata
Lemon scented dandelion greens

Dessert –
Pistachio Charlotte with a blood orange and fennel marmalade and 5 spice pistachios

Chefs:
Chef Heather Bogue and Chef Maïté Schwartz (La Boum Catering)