Gergo Gullner's food experimentations
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Greg Gullner
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Wellington
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Greg Gullner
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Warm tuna sashimi, grilled watermelon, cherry tomato, basil vinaigrette
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Greg Gullner
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Vertical wine tasting; red mullet chorizo sauce, duck breast orange and endive, pork belly
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Greg Gullner
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Vertical wine tasting; slow breased beef cheek, veal osobuco, venison with cepes
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Greg Gullner
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Spring vegetable, chanterelle, gnocchi, basil sauce
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Tuna carpaccio, crayfish fennel salad
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Classic termidor
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Greg Gullner
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Russian etagere
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Roasted venison, brussels sprout puree, morels, root vegegable, sauce grand veneur
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Red mullet, tomato vinaigrette
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Greg Gullner
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Quail, chanterelle gnocchi
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Greg Gullner
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Pan fried veal loin, ricotta and candied tomato vareniki, Parma chips and truffle foam
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Pan seared halibut, fennel and leek compote, roasted cauliflower puree, balsamic red wine jus
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Monk fish in bacon
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Lobster with thermidor mash
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Leek & lobster terrine
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Greg Gullner
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Kaamchatka crab tian, green apple jelly, celeriac, mint oil
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Gazpachio with crab salad
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Foie gras stuffed quail & cepes
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Foie gras, apple and celery, port wine jus
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Duck confit ravioli, truffle caviar, leek etuvee, jerusalem artichoke sauce
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Warm duck carpaccio with roasted pumpkin salad white winter truffle dressing
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Confit of duck and foie gras terrine apple perels and chutney, beetroot dressing
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Ceviche with piquant fennel and orange salad
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Black cod with black lentil, red wine balsamic butter sauce
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Beef with truffle caviar and veg fetticini
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Canape selection; smoked butter fish with tomato salsa, foie gras with mango chutney, Parma ham and burrata in parmesan cone
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