9 chefs, 2 pastry-makers, a Balaton vintner and a surprise guest await you wth a 7-course dinner at the Oliva Hotel and Restaurant of Veszprém on 15 November.


Menu

  • Amuse bouche
Marigold tomato chutney with cheese truffle and fennel pear chutney with a winged mignon
  • Cold antipasto
Cold goose liver and gizzard with autumn salad
The wine of Oliva Jásdi Chardonnay 2007
  • Soup
William's pear baked beetroot cream soup with goat's cheese and cashew nut
The wine of Oliva  Figula Rose 2013
  • Warm antipasto
Peanut trout "sushi" with smoked salmon icewine cream, marinated lemon and poppy seed rösti
The wine of Oliva Figula Savignon Blanc 2013
  • Sorbet
Fig sorbet with sweet potato chips
Figula Zenit 2014
  • Main course
Venison saddle with blueberry potato fritters, vegetables, mushroom and pumpkin variations
The wine of Oliva Figula Cabernet Savignon 2011
  • Dessert
Chestnut Hive
Figual Cabernet Savignon selection 2011