Saturday 15Dec 19:30
Laos Laab, hot and sour
Korean fried chicken, kimchi vegetables, chili mayo dip
“Galloping horses”: pineapple, shallots and spicy peanuts
II: TABLE TOP CHRISTMAS-ANTIPASTI
Beet-cured salmon fillet
Grilled aubergine and zucchini, pickled carrots, roasted tomatoes
Tabbouleh salad with parsley, mint and cucumber
Homemade dips and pitta: spiced pumpkin, hummus, avocado
Confit duck meat, red cabbage
Potato pancakes and apple sauce
Classic beef goulash with little green peppers
Sour cream and polenta wedges
Christmas custard eggnog tart
Nutmeg, almonds and rum syrup
VI: PETIT FOURS
Cinnamon spiced chocolate butter truffles
On Saturdays, we do something different.
One Saturday a month, Muse goes back to how it all began... a secret supperclub in the apartment of Muse founders Caroline & Tobias.
With special themes relating to the season, regional or international specialities, celebrations, or other special dates, the Muse cooks relish the chance to get creative for special one-off events.