Mlyn 108 Restaurant

Farm grown chicken stock with homemade noodles and pearls of vegetables

Cream of sunchoke soup with hazelnut milk foam and hazelnut chips


Smoked trout fillet with herbal mayonnaise, apple vinaigrette, celery oil and quail egg

Grilled duck liver foie gras with pear poached in sweet riesling and homemade curd gnocchi

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Barley cooked with beetroot juice and port wine, with olive oil roasted beetroot, pickled beetroot and fresh fennel

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Trout fillet with sunchokes braised with rosemary, sunchoke purée and brussel sprouts


Duck breasts with elderflower syrup roasted parley root, wine vinegar roasted beetroot, butternut squash purée, braised apples and beetroot jus
sv

Red wine glazed pork cheeks with pork jus, glazed root vegetables, rice wine vinegar marinated onion and nutmeg mashed potatoes


Pork neck with dark beer, caramelized beetroot and onion purée, beetroot and onion relish, smoked beetroot and potato mousseline
sv

Beef rump steak with roasted romanesco, smoked onion mayonnaise and hazelnuts crumble

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Curd gnocchi with crunchy poppy seeds, white chocolate, cinnamon marinated apples, vanilla and rum curd cream and marinated raisins

Abbr: sv - Sous vide (meat cooked in vacuum on low temperature - pasteurized)

- gluten free