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Dinner Menu

A PARTAGER

POUR COMMENCER

Gillardeau oysters, no2 (S) (G) – 28 per piece

King crab, avocado, olive oil and lemon vinaigrette (S) (G) – 135

Cured salmon, ginger, orange and cranberry dressing (G) – 75

Quinoa salad, roasted apples, avocado, fennel and cranberries (G) (V) – 70

Chopped kale, red cabbage, roasted pumpkin and pistachio, orange dressing (G) (V) (N) – 70

Burrata, cherry tomato, black grapes and pomegranate (G) (V) – 75

Whole King crab leg, spicy mayonnaise, aioli and lime wedge (S) (G)

1 leg – 275 2 legs – 530

Yellowfin tuna ceviche with sesame, avocado, sweet onion vinaigrette – 105

Seabass carpaccio, ginger dressing, avocado, fresh horseradish – 85

Langoustine tartare, cucumber vinaigrette (G) – 150

Gambas, garlic and coriander sauce (S) (G) – 75

Fried calamari, scallions and spicy mayonnaise (S) – 75

Foie gras poêlé, black pepper crumble, tomato chutney – 95

Beef carpaccio tea marinated, green mango, avocado and soya dressing – 85

Beef tartare, potato and truffle emulsion – 110

Honey glazed Wagyu short ribs, pomelos, spring onion and coriander – 195

Burrata pizza with fresh black truffle (V) – 140

Les coquillettes de mon enfance – 90

CAVIAR, blinis and crème fraiche

Caviar de Sologne 15gr, from France – 260

Caviar de Sologne 30gr, from France – 475

Caviar de Sologne 50gr, from France – 900

Beluga caviar 30gr, from Iran – 1800

 

POUR SUIVRE

Grilled baby vegetables, feta cheese, raisins and pine nuts (N) (V) – 105

Risotto with leeks and fresh truffle, pecorino, poached egg (V) (G) – 135

Seared seabass, black quinoa, nage emulsion (G) – 185

Grilled octopus with ratte potatoes and yuzu dressing (S) – 130

Grilled salmon, sautéed spinach, citrus and saffron sauce (S) (G) – 135

Chilean seabass en papillote, prawns, mussels, Bouillabaisse sauce (S) – 220

Squid ink linguini, lobsters and calamari (S) – 180

Corn fed chicken breast , Orecchiette pasta, confit tomato – 125

3 Wagyu sliders, Comte cheese, spiced corn on the cob – 135

John Stone chateaubriand for 2 (G) – 540

Scallops on the rocks (S) (N) (A) – 180

SUR LE GRILL

Grilled lamb chops, cashews, peanut oil, dried apricot, red curry dressing (N) – 210

Jumbo prawns, home-made sweet chilli sauce (S) (G) – 180

Lemongrass baby chicken, cherry tomato salad (G) – 150

Master Kobe tenderloin grade AA9+ 230g (G) – 460

Grass-fed Rib-eye 330g (G) – 210

John Stone tenderloin 230g (G) – 260

Milk fed veal chop 400gr (G) – 250

Choose your sauce for the beef:

Béarnaise, peppercorn sauce, home-made barbecue sauce, classic beef jus

Accompagnements (V)(G)

Steamed rice 35

Creamed corn 45

Potato gratin 45

French fries 45

Sautéed mixed greens 45

Pomme purée 45

Mixed leaves salad 35

Cherry tomato salad 45

Supplement

Black summer truffle – 2gr 100

Seared foie gras – 50gr 60

Caviar de Sologne – 5gr 85



(V) suitable for Vegetarians – (N) Nuts – (S) Shellfish – (A) Alcohol – (G) Gluten-free 

All our prices are in AED and subject to 10% municipality fees