* Carpaccio of Dublin bay prawns with radishes, jelly of dashi, escabeche of peppers, red pepper jelly

** Mussels, clams and vennus shell, different types of seaweed, coulis of New Zealand spinach, mayonnaise of mussel and saffron

Monkfish cooked with thyme, goat cheese, rettich, herbs, crispy of white pepper

Quail with a crispy of mushrooms, morel, porcini mushrooms, compote of eggplant, salsa of curry

* Duck breast with beetroot, juice of red beetroot and cabernet sauvignon vinegar, young snow peas, lettuce peas, savory, new potatoes

* Crème brûlée with peach, pannacotta of lemon balm and buttermilk, jelly of black tea, ice cream of lemon balm, fresh apricot and peach