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What's cooking at Greenhills this Easter?
A few weeks ago we announced the arrival of our Head Chef Lukasz Pietrasz' new à la carte menu. Restaurant and hotel guests have been giving it rave reviews since it launched, and today we'd like to show you a few of the most popular dishes from it so far.
Duck carpaccio, sweet & sour onions, dark cherries, truffle oil
This delicate starter is a beautifully balanced way to kick off your meal. Thinly sliced duck is topped with pickled sweet and sour red onions. Truffle oil is drizzled across the dish and a plump, ripe cherry sits invitingly in the centre of the plate. Words don't do it justice - these superb flavour combinations have to be tried!
Hand-dived scallops, date puree, carrot & cumin, coriander
You just can't beat Jersey's locally hand-dived scallops, and this time they've returned to the menu with a twist. A sweet date puree with carrot, cumin and coriander gives one of the island's best loved ingredients a new lease of life. This is experimental cooking at its finest, and the results are sublime!
Turbot fillet, herb gnocchi, crab tortellini, brunoise summer vegetables
Seafood is always popular in the spring, and this dish celebrates one of the lesser known, but reliably delicious, white fish species - Turbot. The fillet sits upon a handmade herb gnocchi, while a delicate crab tortellini introduces richness and texture to the dish. Brunoise summer vegetables finish off what is one of Lukasz' signature dishes.
Try them for yourselves
These dishes are available during lunch and dinner from the à la care menu. Our restaurant is very popular, especially during holiday periods, so booking is essential.Back to News >