Tartare is coarsely or finely chopped raw lean beef, served in the shape of a mound with a raw egg yolk on top. It is usually served with capers, onions and chopped parsley.
Fresh salmon tartare served with a rocket salad, sautéed potatoes and an orange and mascarpone dressing.
A French classic of finely chopped fresh fillet steak served with golden brown potatoes, homemade mayonnaise and a dressed green salad.
A nice Summer dish perfectly seasoned to bring out the flavours of the beef and served with pan-fried potatoes.
Diced fillet steak mixed with with capers, cornichons, parsley and worcestershire sauce served with griddled potato waffles and a mustard mayonnaise.
Fresh diced mackerel with capers, cornichons and chopped parsley served with a fresh cucumber soup.
A traditional accompaniment to deep fried seafood, made from a base of mayonnaise.
Tartare of salmon marinated with spring onions, coriander, chilli, sesame oil and lime juice.
Tartare of sea bream with chorizo, red onion, chives and lemon juice served with a crisp fennel and apple salad.
Tartare of venison loin served with a crisp rösti potato and a tarragon and mustard dressing.
Tartare of scallops served with a cucumber, radish and lime salad and dark chocolate shavings.