Dinner in the Masoala Rainforest
Let yourself be carried away into the exotic world of the Masoala rainforest at the Tropical Dinner or Exotic Evening. After an aperitif in the Centre of Nature Conservation 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 in the winter half-year take place in the dark.
The minimum age for these events is 16 years.
Tropical Dinner: Dining in the rainforest
Suitable for a maximum of 10 people per reservation.
Programme
- 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)
follows
Appetizer
Burrata with figs and pepper cherries served with rocket, roasted pine nuts and hibiscus saffron reduction
***
Main course
Meat: Fillet of veal crepinette with port wine and shallot confit served with gnocchi
Romaine in sage butter and caramelised Thai asparagus
Fish: Souffled fillet of sturgeon garnished with Swiss alpine caviar on potato and
vegetable roesti served with colourful chard vegetables and lime mousse
Vegetarian: Stuffed courgette blossom with creamy wild garlic risotto and
sauteed artichokes, sun-dried tomatoes and parmesan cheese
***
Dessert
Chocolate brittle tartlet with strawberries Romanoff and lemon basil sorbet
Appetizer
Asparagus cream soup with pepper foam served with smoked salmon trout and wild herb salad with basil vinaigrette
***
Main course
Meat: Grilled medallion of beef fillet with sautéed veal milks served with
Port wine jus, truffle mashed potatoes and romanesco
Fish: Roasted pike-perch fillet on saffron-fennel served with tomato polenta
and orange-chilli butter
Vegetarian: Asparagus "girasoli" served with Riesling-lime sauce, sautéed
morels, marinated young spinach and Parmesan shavings
***
Dessert
Semolina flan with fresh raspberries, served with yoghurt ice cream and mint pesto
Appetizer
Rosemary honey gratinated goat cheese on beetroot carpaccio with walnut salad and crostini
***
Main course
Meat: Steak vom Rindsentrecôte unter Pfefferkruste an Portweinjus mit
Chorizo-Kartoffelkrapfen und Wirsingbällchen
Fish: Poached fillet of salmon trout with wild herb sauce served with
Balsamico-Beluga lentils, flower sprouts and saffron potatoes
Vegetarian: Poached egg on root spinach served with porcini mushroom
dumplings, truffle mousse and fresh truffle
***
Dessert
Belgian waffle with wild berry ragout served with Fior di Latte ice cream and warm chocolate sauce
