Menu I, 30th September 2015
Crab from Buesum, seaweed & sauce remoulade Sardine, cracker of smoked almonds & aioli Scallop kropek, salsa verde & quinoa Mini burger “Oriental” – spiced lamb, yogurt, date, hummus Yellow fin mackerel – marinated & lukewarm, salty pistachios, vegetable – strawberry salsa.
Smoked trout fumet, steamed egg yolk, caviar oscietra “Imperial selection” Veal fillet tartare – “Saltimbocca” Parma ham DOP, Parmigiano Reggiano, sage & rice Bouchot mussels & Squid. Saffron-curry fond, anchovy, onion cream, capers, dill & pine nuts. Red prawn & sobrasada. Red bell pepper, tomato, melon & piment d’Espelette Snails from the forest of Odes. Frankfurt herbs stock, marrow-emulsion, duxelles & caviar of snails Breast of pigeon Mieral. Corn, radicchio, bulgur & buttermilk Champagne cream sorbet “Edition Ruinart Rose” Egg – Malheur. Chocolate “Dulcey”, advocaat, brittle, celery & Granny Smith Cherry and chamomile Macaron – Campari Orange Black sesame, quince & Cognac Menu II. 1st October 2015
Caramelized Kalamata olives Taco – corn, avocado & coffee Tartar “alla Bolognese” The “Sepia” burger Blue lobster “Thai Spice” coconut & waffles Pumpkin, bacon, pumpernickel, vanilla ice cream & sorrel Tuna & foie gras. Wakame seaweed, ponzu & iced plum Char & caviar from the Tainach region. Lettuce, mushrooms & hazelnut Gillardeau oyster – poached & raw marinated. Calf’s head, fennel & salicornia Charcoal belly of pork. Sauerkraut, apple, sauted potatoes foam &vinegar emulsion Roastbeef of Japanese Wagyu “Kagosh”. Pickled beet, eggplant, soya powder & coriander mayonnaise Champagne cream sorbet “Edition Ruinart Rose” Currants, stock- & wood- extracts. Wild herbs, ayran & milk chocolate Fennel, mandarine & ewe’s milk yoghurt Fig, Earl Gray & lime Pickled carrots, mango & manjari chocolate Aqua Pralines Chef Sven Elverfeld in his kitchen Restaurant Aqua , Ritz Carlton Wolfsburg
Head chef: Sven Elverfeld
Parkstraße 1, 38440 Wolfsburg, Germany
Each dish at Aqua is a pure perfection. Flavours are pure and intense and combined with a sensibility of a great master. What surprises even more are textures which are making every dish a new discovery – from crispy and fresh to beautifully melting and creamy, each bite is an new pleasure. Visiting Aqua means a start of a new addiction. I was asking myself if Sven should start an international delivery of his Ruinart Rose sorbet, a divine creation! Excellent also selection of wines – a big bravo to the sommelier! Sven Elverfeld and his Aqua are one of those chefs and places where 3 Michelin stars are more than deserved. An unforgettable experience.
by Andreja Lajh
Codfish with melted veal’s aspic, Brown butter & cauliflower from autumn menu. Photo: courtesy of Aqua Wolfsburg Like this: Like Loading...
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