From the Spring Menu 2016 – Met Restaurant
Starter - Venetian-style spider crab (Contemporary)
A potato resembling a rock with a soft spider crab heart, served on home-made yoghurt, herbs and sprouts. All enhanced with fine Siberian caviar.
First course - Ravioli with quail, hazelnuts and coriander (Contemporary)
We add tomatoes to turn fresh, handmade pasta red.
Inside is a quail and herb filling. The delicate toasted hazelnuts add a crunchy note and lime a touch of tartness. The fresh coriander tops it all off.
Second course – Salt cod and chickpeas with rosemary (Contemporary)
We preserve the flavours of the traditional recipe but change the consistency. We use black cod, pairing it with a chickpea cream, rosemary and spring onions. The ingredients create an interesting contrast of textures and flavours.
Dessert - Mango passion and oriental spices (Contemporary)
A springtime treat. A crispy disc with a mango heart lies in the centre of a crispy biscuit and passion fruit ice cream spiral. Served with hot coconut sauce and oriental spices.