MENU A STARTERS ASPARAGUS AND EGG Soft poached egg, almond cacao aioli, salted almonds, nib flatbread.
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SEA CEVICHE Best fish of the moment with spiced lime, cacao pulp, coconut milk and our cacao nib crisp bread. SEARED PLANTATION PORK TERRINE Potato and white chocolate mousseline, summer beans, cacao mint sauce.
GF
MAINS ROAST SADDLE OF RABBIT Boned and rolled in smoked bacon, ricotta and chickpea gnocchi, cacao nibs and pickled mustard seeds. TOMATO, CHILLI AND CACAO TORTELLINI Roast garlic sauce, globe artichokes and cacao pesto.
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CREOLE MONKFISH Cacao creole-spiced Cornish monkfish, roasted and served with caramelised fennel and artichoke, winter greens, Marcona almond purée. GF
DESSERTS SUMMER BERRIES White chocolate yoghurt cream, raspberry sorbet, our dark chocolate granola crumble. V THE RABOT 1745 MOUSSE COLLECTION Showcases the pure notes of three very different rare and vintage cacaos. V • Trinidad 68% milk with malt brittle • Saint Lucia 78% dark with toasted nut crumble • Ecuador 90% dark with roasted nibs GF
MAY 2014
BOUCAN CRÈME BRÛLÉE As served at our plantation hotel in Saint Lucia. Cacao nib-infused, smooth crème brûlée, mango and papaya.
TREE-TO-BAR CACAO WORKSHOPS SINGLE ESTATE CHOCOLATE TASTING DIETARY & ALLERGENS Please let us know if you have allergies we haven’t highlighted in the menu. V Vegetarian GF Gluten-free DF Dairy-free NUTS We work with nuts in our kitchen so there may be traces in all dishes even if nuts are not an ingredient.
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