Holiday Chef Menu & Wine Pairing
Samstag 20 Dezember 2025
The holidays invite us to slow down, gather around the table, and cook with intention. Our in-house chef's curated menu is designed as a complete dining experience, moving from crisp and fresh starters to refined seafood and a classic, comforting finale.
Each dish is paired with a carefully selected wine, chosen to enhance flavour, texture and balance throughout the menu.
Crispy Risotto Balls with Lemon Mayo
Golden and crisp on the outside, rich and creamy within. These risotto balls offer a comforting yet refined start, lifted by fresh lemon and herbs.
Ingredients
- Chilled Risotto
- Flour
- Eggs, beaten
- Breadcrumbs
- Lemon mayonnaise
- Fresh parsley
Method
Roll the chilled risotto into firm, evenly sized portions.
Coat each ball first in flour, then in the beaten egg mixture, and finally in breadcrumbs, ensuring they are fully covered.
Heat the fryer to 180°C and fry the risotto balls until golden brown and crisp.
To Serve
Serve immediately with a dollop of lemon mayonnaise and finely chopped parsley for freshness.
Wine Pairing
Ceviche with Leche de Tigre
Bright, fresh and vibrant. This ceviche focuses on citrus balance, clean flavours and texture.
Leche de Tigre
- 20 g fresh ginger, peeled
- 1 large red chilli
- 200 ml lime juice
- Juice of ½ orange
- 2 celery stalks
- 2 tsp salt
- 1 tbsp honey
Blend all ingredients until smooth, then strain. Set aside.
Fish
- Fresh white fish
- Salt
Cut the fish into thin strips, ensuring enough thickness for structure.
Season with salt and rest for 10 minutes.
Add the leche de tigre, reserving a little for finishing. Allow the fish to cure for at least 5 minutes.
To Finish
Garnish with mango cubes, red chilli, parsley or coriander, and pickled onion.
Finish with a splash of the reserved leche de tigre.
Wine Pairing
Ravioli with Prawn, Fennel and Apple
With Lobster–Prawn Sauce
A delicate balance of sweetness, acidity and depth. Hand-rolled ravioli filled with prawn, fennel and apple, finished with a light, aerated shellfish sauce.
Ravioli Dough
For 2–3 people
- 100 g flour per person
- 1 egg per person
- Pinch of salt
Place the flour on a work surface and form a well. Add the egg and salt, gradually incorporating the flour. Knead for approximately 10 minutes until smooth and elastic.
Wrap in cling film and rest in the refrigerator for at least 30 minutes.
Filling
- Raw prawns (shells reserved)
- Granny Smith apples
- Fennel
- Butter
- Lemon zest
- Garlic
- Olive oil
- Salt and pepper
Peel and devein the prawns, reserving the shells for the sauce.
Peel the apples and cut into fine strips. Dry the apple peels in the oven to use later as a crisp garnish.
Slice the fennel very thinly using a mandoline.
Sauté the apple and fennel briefly in butter, allowing moisture to evaporate. Season with lemon zest.
Sauté the prawns in olive oil with garlic, salt, pepper and a splash of lemon juice.
Finely chop the prawns together with the apple and fennel until a cohesive filling forms.
Shaping & Cooking
Roll the dough to approximately 0.5 cm thickness.
Place small portions of filling onto the dough, fold and seal the ravioli firmly.
Cook in well-salted water for 3–5 minutes, depending on thickness.
Sauce
Add a splash of cream to the lobster–prawn sauce and foam using an immersion blender until light and airy.
To Serve
Spoon sauce into a deep plate, place ravioli on top and finish with dried apple peel, radicchio or salad leaves, lemon zest and freshly ground black pepper.
Wine Pairing
Seafood Trio
Lobster, Gamba’s and White Fish
A composed seafood dish built on precision and restraint, allowing each element to shine.
Lobster
Cook lobster in salted boiling water with aromatics.
For a 600 g lobster, cook for 3 minutes. Cool slightly and shell.
Reheat gently in a low oven with olive oil if needed, taking care not to overcook.
Gamba’s
Sauté quickly over high heat with garlic, olive oil, salt, pepper and lemon juice until just cooked.
White Fish
Pat the skin dry, season with salt and cook mostly skin-side down in olive oil until crisp. Turn briefly to finish.
Vegetables
- Leek
- Kohlrabi
- Butter
- Fish stock
- Cream
Cut leek and kohlrabi into equal-sized pieces.
Sauté in butter, add fish stock, cover with a cartouche and cook gently.
Add cream to the cooking liquid and foam just before serving.
To Serve
Arrange seafood and vegetables elegantly. Spoon the light sauce around or over the fish.
Finish with lemon zest and chopped parsley or chives.
Wine Pairing
Beef Wellington
A holiday classic that rewards patience, precision and confidence.
Ingredients
- Beef fillet
- Salt and pepper
- Fresh thyme and rosemary
- Prosciutto or Jamón Ibérico
- Puff pastry
- Egg yolk
- Coarse salt
Method
Season and sear the beef briefly on all sides to develop flavour without cooking through.
Allow to cool completely and season with thyme and rosemary.
Lay prosciutto on cling film and wrap the beef tightly. Chill for 10 minutes.
Wrap the beef in puff pastry, brush with egg yolk and sprinkle with coarse salt.
Bake at 180°C until the core reaches 50–52°C and the pastry is golden.
Rest briefly before slicing.
Wine Pairing
