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Lunch Menu

LUNCH @ 105

POUR COMMENCER

Gazpacho, vegetables brunoise (G) (V)
Smoked salmon, avocado toast, roasted capsicums and onions
Lentil and feta cheese salad, pickled carrots, jalapenos, balsamic dressing (G) (V)
Vittelo Tonnato (G)

POUR SUIVRE

Caramelized silver cod, vegetables julienne, miso mayo (A) (G)
Zucchini’s spaghetti with beef short ribs ragout (G)
Grilled baby chicken, panzanella salad
Roasted cauliflower, pine nuts, yogurt vinaigrette (G) (V) (N)

POUR TERMINER

Crème brûlée (V)
Ice cream 105 (V) (N)
1 POUR COMMENCER + 1 POUR SUIVRE @ 105 AED + 1 POUR TERMINER @ 125 AED

A PARTAGER

POUR COMMENCER

Gillardeau oysters, no2 (S) (G) – 30 per piece

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

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

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, tomato and pear salad, basil, balsamic glaze (G) (V) – 95

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

1 leg – 265 2 legs – 510

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

Langoustine tartare (G) – 150

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

Fried calamari, scallions and spicy mayonnaise (S) – 60

Home-made foie gras, caramelized onions, smoke duck, rocket salad (A) – 105

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

Beef tartare du Chef – 95

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

POUR SUIVRE

Roasted pumpkin, red pepper salsa, Parmesan (V) – 90

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

Caramelized salmon, white asparagus, burnt lemon (A) – 135

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

Lobster linguini, zucchinis, basil pesto and rocket (S) (N) – 180

Chicken supreme, pan fried foie gras, morels sauce (G) – 165

3 Wagyu sliders, coleslaw, Comte cheese, taro root chips – 135

John Stone chateaubriand for 2 (G) – 540

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) – 285

Whole baby chicken, chimichurri sauce (G) – 155

Master Kobe tenderloin grade AA9+ 230g (G) – 420

Rib-eye Charolais 330g (G) – 210

John Stone tenderloin 230g (G) – 260

John Stone Côte de bœuf 1kg (G) – 490

Choose your sauce for the beef:

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

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

Beluga caviar 50gr, from Iran – 2600

Accompagnements (V)(G)

Steamed rice 35

Honey roasted carrots with 5 spices 45

Potato gratin 45

Home-made French fries 45

Sautéed mixed greens 45

Mash potato 45

Mixed leaves salad 35

Supplement

Black summer truffle – 2gr 100

Seared foie gras – 30gr 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