Autumn at the Opera
Goat’s cheese, roast courgettes, colourful sweet tomatoes, lamb’s lettuce, honey roasted sunflower seeds and balsamic vinegar dressing.
Buckthorn cured salmon, lovage mayonnaise and radish coleslaw.
Crayfish, crispy kale and opera Caesar salad.
Lemon herring, organic egg and celery remoulade.
Fennel bread and wild herb butter.
Spruce glazed baby chicken, charred cauliflower, beetroot barley, pickled mushrooms and Dijon mushroom sauce.
Winter at the Opera
Finnish blue cheese, oak leaf lettuce, honey-roasted beetroot, apple, rocket oil, roast almonds.
Spice-roasted whitefish, lemon mayonnaise, mixed-grain oven pancake.
Opera herrings with dill-marinated potatoes.
Goose breast, pickled mushrooms and Chioggia beet, honey and lingonberry sauce.
Raisin nut bread and toasted organic butter.
Brined and smoked salmon, orange and carrot puré, roast kale and Christmas-seasoned hollandaise.
Spring at the Opera
White cheese, asparagus, colourful tomatoes, honey melon, crispy radish, romaine lettuce and lemon vinaigrette.
Spruce cured salmon, dill mayonnaise and hemp crispbread.
Cold-smoked roast beef, herb-marinated potatoes, roast cabbage, mustard and honey sauce.
Whitefish roe mousse, nettle omelette, marinated spring onion, balsamic pickled carrot and cucumber.
Spelt sourdough bread and whipped burnt butter.
Corn-fed baby chicken, dark Riesling sauce, morel barley risotto and broccolini.