The Xara Palace Relais & Chateaux


de Mondion Restaurant




Amuse Bouche



Marinated Tuna Carpaccio seasoned with Lemon, Cilantro and Rock Salt

accompanied by a Prawn, Celery, Apple and Basil Salad




Chorizio Sausage, Parsnip and Sage Risotto enhanced

with Port Wine and Cream Cheese topped with a

Rocket Salad and Seared Quail Breast



Mango and Candied Ginger Sorbet



Monkfish Loin wrapped in Baby Spinach, Mint and Tomato Confit

accompanied by a Celeriac Mash and Turned Vegetables

finished with a Lemon Beurre Blanc




Roasted Rabbit Leg filled with its Own Liver, Tomato and Bok Choi served

with a Carrot and Potato Dauphinoise, Pea Pure and Root Vegetables

surrounded by a Caper Berry Jus



Fig and Cardamom Souffl with

Home-Made Imqaret




Mascarpone Cheese and Raspberry Parfait served

with a Mango & Mint filled Samosa surrounded by

Pink Grapefruit Segments



Coffee and Petit Fours