Indulge your senses at the Rosenkavalier Restaurant with specially prepared Bohemian cooking and classical music.
Soups
Velvety cream of butternut, with a hint of Eastern spices and coconut milk is sensational on the palate and keeps the patrons asking for more. Other front runners are creamy mushroom, the zucchini and chicken as well as oven-roasted tomato and basil.
Starters
Selections include home made pork terrine, baked black mushrooms with feta and rosemary , smoked ostrich with paw-paw salad and quail egg, a variety of trout specialities such as the fluffy, buttery trout quiche with a delicious accompaniment of fennel, peppers, apple and balsamic vinegar.
Mains
Austrian beef roulades with a piquant filling of bacon, carrot and gherkin are served with clove-scented onion rice and fruity red cabbage. More examples of mere heaven on the palate are lamb scallopini in a sauce of rosemary and red wine, grilled line fish on a bed of spinach and steamed potatoes, roast duck with red cabbage, apple, duck liver and polenta medallion.
Dessert
With layers of aromatic almond biscuit soaked in custard and alternated with tropical fruit compote the ultimate, “to-die-for” Castle dessert Marie Antoinette is guaranteed to guide you into sighs of contentment. A definite shivering for the taste buds is the aromatic, steaming rice pudding with lemon curd and sour cream, the decadent Flycatcher Castle Torte with a “Sacher” topping and dessert Johann Strauss … a waltz of tropical fruit and cream.
Breakfast
Breakfast is made to order. Michael serves anything from a fluffy omelette with fresh mushrooms and herbs with delicious local coffee - to fresh local fruit, muesli and the whole healthy works. Click here to view a picture of our breakfast nook on the stargazer’s deck.
