Dinner in the Masoala Rainforest
Let yourself be carried away into the exotic world of Masoala Rainforest for an evening. After an aperitif in the information centre and a guided tour of the Masoala Rainforest, culinary delights await you with a view of the Masoala Rainforest.
Please note that the guided tours take place during the winter months at dusk.
Tropical Dinner: Dining in the rainforest
Suitable for reservations of maximal 10 persons
Program
- From 6:30 pm: door opening (meeting point at Masoala night entrance)
- followed by an aperitif
- 60 minutes guided tour through the Masoala Rainforest (guided tour in German)
- afterwards dinner at the Mora-Mora Bar in the middle of the flora and fauna of the Masoala Rainforest
Prices
- Menu with main course meat/fish: CHF 199.-
- Menu with vegetarian main course: CHF 179.-
(Prices are per person and include aperitif, meal, wine & drinks as well as guided tour in the Masoala Rainforest)
Exotic evening at restaurant Masoala
Also suitable for small groups and corporate events up to 16 persons.
Programme
- From 6:15pm: door opening (meeting point at Masoala night entrance)
- followed by an aperitif
- 60 minutes guided tour through the Masoala Rainforest (guided tour in German)
- followed by dinner at the Masoala Restaurant
Prices
- Menu with main course meat/fish: CHF 169.-
- Menu with vegetarian main course: CHF 149.-
(Prices are per person and include aperitif, meal, wine & drinks as well as guided tour in the Masoala Rainforest)
Appetizer
Goat cheese mousse, pear jelly and pumpernickel earth on a fine herb salad with fig vinaigrette
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Main course
Meat: Tranche of beef fillet on oxtail confit, black truffles, served with celery mousseline and Pro Specie Rara vegetables.
Fish: Souffled fillet of pike-perch with lime foam served with flower sprout, La Ratte potato and rocket
Vegetarian: Riebelmaispolenta with Root Spinach served with Poached Egg, truffle foam, confit tomatoes
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Dessert
Dulce de leche mousse with caramel popcorn, green apple sorbetand orange hips
Appetizer
Green asparagus salad with strawberries on a basil-pepper vinaigrette and shaved Parmesan
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Main course
Meat: Roasted veal loin with herb crust, morel cream sauce, served with caramelized parsley roots and potato soufflé
Fish: Poached char fillet on creamed savoy cabbage with glazed radishes and poppy-seed noodles with a bacon chip
Vegetarian: Wild garlic risotto with tomatoes, fried king oyster mushrooms, marinated spinach and parmesan stick
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Dessert
Raspberry tiramisu with Amarula espuma and chocolate sorbet
Appetizer
Porcini tiramisu with a lamb's lettuce served with pumpkin seed vinaigrette, croutons and crispy strips of bacon
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Main course
Meat: Veal fillet roasted in one piece on sautéed chanterelles truffled, potato gratin and Brussels sprouts
Fish: Grilled whitefish fillet with almond and banana butter with orange saffron bulgur and baked manioc
Vegetarian: Eblysotto with marinated purslane and aubergine piccata, braised tomatoes and herb foam
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Dessert
Wild berry mascarpone crème brûlée with quince sorbet and shortcrust pastry
Appetizer
Creamy crust tartlet with caramelized apple slices, roasted almonds and wasabi crackers
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Main course
Meat: Braised calf's head cheek with port wine jus, Herb mashed potatoes and truffled salsify
Fish: Fried trout fillet served with Pommery mustard sauce, Poppy seed noodles and pineapple leeks
Vegetarian: Courgettes filled with feta cheese and herbal honey on tomato sauce served with Risotto Milanese
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Dessert
Lukewarm chocolate cake with sour cherries and vanilla ice cream
