At Boreela, each season has it’s own core menu from which each dinner will be developed.
When you make a reservation, you will be asked about any dietary restrictions. That information is then used to tweak the core menu so that all diners can enjoy the same meal. No two meals will be exactly alike.*
The core menu for 2019/2020 is:
sourdough, tahini butter, grapes, allspice
smoked yogurt, squid, shishito, zucchini
cauliflower, tonnato, lemon, urfa
fennel, almond, corn dashi
pork, preserved gooseberry, burnt vinegar
whey roasted lamb, spelt, lacinato, sage
asian pear, ricotta, elder, raspberry
digestif & mignardise
This menu is not ‘carved in stone’ and variations on each dish should be expected. Ingredients are subject to change without notice. Parties of 1 or 2 may see a slight reduction in number of courses.