The Talk Restaurant

A gourmet treat inspired by Mediterranean flavours, this dish pairs a lightly sautéed fillet of yellowfin tuna with a contemporary take on ratatouille, and two pesto creations, one with black olives and the other with aubergine.

This light seafood dish is enhanced by the addition of tarragon, a fragrant herb with a delicate, slightly bitter-sweet flavour, its aroma reminiscent of a mixture between anise and woodruff.

A classic dish with an unusual twist – this pesto owes its distinctive flavour to the use of walnuts, a slightly sweeter alternative to the pine nut with a delicate bitter note.

After harvest, Acquerello rice is aged for no less than one year. As a result, starches, proteins and vitamins are less soluble when cooked. The consistency of the grain is also improved, preventing the rice from becoming sticky and allowing it to absorb more flavour.

A traditional winter side is reinvented as a pesto, its fresh flavours offering a taste of springtime.

The secret to the colour and taste of bell peppers doesn't lie in their variety or ripeness. Green peppers have not ripened and have a slightly bitter flavour while red peppers are fully ripened and have a sweet taste. Our yellow and red pesto impresses with its sweet, mild flavour.

Dark chocolate and peppermint, a marriage of flavours not just reserved for traditional afternoon tea. Why not try this sweet duo paired with a German classic – the Gugelhupf.