Mushrooms N’ Game at Hemingway’s Lounge

Join Hemingway’s Lounge during the month of March and savor special Mushrooms N’ Game dishes like you’ve never tasted before, all prepared exclusively by their Executive Chef, Marc Fontenelle.

On the menu; roast loin of kangaroo, civet of wild boar, carpaccio of cured venison fillet, terrine of venison and pheasant and velouté of forest mushrooms with quail confit. If this doesn’t tickle your taste buds, nothing will. Don’t miss out on this excellent offer.