Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
By Executive Sous Chef
Slice yellow and green courgettes length wise and grill.
Prepare and blanch vegetables.
Sauté the vegetables in olive oil and season.
Prepare a basket of grilled courgettes by overlapping them. Arrange the sautéed vegetable in it.
Prepare a beurre blanc using butter and refined flour. Mix the two constantly a low flame until cooked (not browned). Add a splash of wine and, halved cherry tomatoes and halved Kalamata olives.
Pour the sauce over the vegetables.
Yellow courgettes - 4 slices (lengthwise)
Green courgettes - 4 slices (lengthwise)
Broccoli - 50 gm
Asparagus green - 3 spears
Asparagus white - 3 spears
Edamame - 20 gm
Baby carrots - 3 no.s
White wine - 30 ml
Cherry tomato - 3 no.s
Kalamata olives - 3 no.s
Snap peas - 4 no.s
Golden beet - 2 wedges
Butter - 15 gm
Refined flour - 15gms