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La Carte du Dîner

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

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

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

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