A LA CARTE
Starters
LES ENTRÉES FROIDES
|
|
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Gillardeau oysters nº 3 | 47 |
Lemon, shallot vinegar (GF) (per piece) | |
Sliced salmon | 74 |
Ponzu, lemon oil | |
Sea bass carpaccio | 76 |
Ginger dressing, kombu salt, jalapeños (GF) | |
Yellowfin tuna ceviche | 120 |
Avocado, sesame, nori chips | |
Smashed yellowtail hamachi | 82 |
Green chili & mint dressing, shiso oil | |
Beef carpaccio | 110 |
Pickled mushroom, truffle | |
King crab salad | 295 |
Avocado, lemon (GF) | |
Burrata | 84 |
Datterino tomato, grapes, chardonnay dressing (GF) (V) | |
Quinoa salad | 81 |
Kale, apple, goji berry, parmesan (N) (V) | |
Beetroot salad | 93 |
Watercress, blackberry, goat cheese (GF) (V) (N) | |
Gazpacho soup | 47 |
Brunoise vegetables & basil (V) |
LE CAVIAR
Served with blinis, crème fraiche & selection of condiments |
|
---|---|
Caviar Osciètre 30g | 587 |
Beluga Caviar 30g | 2090 |
LES ENTRÉES CHAUDES
|
|
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Les croustillants and tempura | 145 |
Calamari, shrimps, soft-shell crab, veggies, langoustine (S) | |
Beef short ribs | 245 |
Honey glaze, pomelos, coriander | |
Bone marrow | 90 |
Beef jus, rustic toast, pickled onion (N) | |
Gambas | 93 |
Chili, coriander, garlic (GF) (S) | |
Escargot de Bourgogne | 103 |
Parsley & garlic butter (GF) | |
Black truffle & burrata pizza (V) | 160 |
Steamed artichoke | 184 |
Black winter truffle, balsamic, parmesan (V) |
PREMIUM SELECTION FROM THE GRILL
|
|
---|---|
Wagyu Japanese A5 striploin 380g | 835 |
Wagyu Japanese A5 tenderloin 250g | 976 |
Wagyu Australian tomahawk (Grade 7-8) 1.5kg | 1030 |
Catch of the day (price available on request) |
Mains
LES PLATS
|
|
---|---|
Seabass | 175 |
Quinoa, pumpkin, parmesan sauce (N) | |
Marinated salmon | 145 |
Honey, lemon, spring onion (GF) | |
Octopus | 162 |
Yuzu dressing, garlic & saffron aioli (GF) | |
Grilled jumbo prawn | 105 |
Salsa verde, burnt lemon (GF) (S) (per piece) | |
Chicken breast | 160 |
Corn, parsley butter, chicken jus (GF) | |
Beef tartare | 173 |
Caper, parsley, shallots, potato crisps (GF) | |
Grilled black angus rib-eye | 299 |
Bone marrow jus, garlic breadcrumbs | |
Grilled black angus tenderloin | 346 |
Bone marrow jus, garlic breadcrumbs | |
Lamb chops | 186 |
Cashew, dried apricot, peanut oil (N) | |
Timeless caviar pasta | 250 |
Caviar 15g, lemon butter sauce | |
Lobster spaghetti | 245 |
Tomato concasse, basil (S) | |
Mediterranean spaghetti | 78 |
Spiced tomato sauce, olives, basil (V) | |
Ris de veau | 168 |
Asparagus risotto, sweetbread, truffle | |
Les coquillettes de mon enfance | 120 |
Comté, veal ham, truffle | |
Roasted butternut squash | 110 |
Hazelnut, capsicum salsa, parmesan (GF) (V) (N) | |
Veal Milanese | 275 |
Rocket & tomato salad |
LES ACCOMPAGNEMENTS (V) (GF)
|
|
---|---|
Pomme frites maison | 47 |
Purée de pommes de terre | 44 |
Roasted cauliflower, truffle cream | 55 |
Broccolini, almond flakes (N) | 51 |
Heirloom tomato, red piquillo salad & confit garlic (V) (GF) | 49 |
LES SUPPLÉMENTS
|
|
---|---|
Black truffle 5g | 120 |
Traditional caviar 5g | 83 |
LES DESSERTS
XL SIGNATURE
|
|
---|---|
Japanese seasonal fruit | 250 |
Allumettes royales, honey Greek yogurt | |
Ice cream 105 | 136 / 712 |
Chocolate brownie, caramelized nuts (N) | |
Pavlova | 245 |
Mixed berries, raspberries & orange blossom sorbet (GF) | |
Mille-feuille | 95 |
Vanilla cream, caramel sauce |
Chocolate soufflé pie | 63 / 75 |
Amaretto gelato (N) | |
Vanilla crème brûlée (GF) | 52 |
Profiteroles | |
Vanilla ice cream, warm milk chocolate sauce (N) | 65 / 105 |
Tarte au citron (N) | 89 |
Planche de fromage | 113 / 215 |
DESSERT WINES
|
|
---|---|
Muscat Beaumes de Venise, Domaine Paul Jaboulet Ainé, 2019, France (37.5 cL) | 374 |
Banyuls, Michel Chapoutier, Roussillon, 2018, France (50 cL) | 562 |
Moscato Bianco, Planeta, Passito di Noto, 2019, Italy (50 cL) | 755 |
Sauternes, Château d’Armajan des Ormes Bordeaux, 2016, France | 1467 |
Sauternes, Château d’Yquem, Bordeaux, 2005, France (75 cL) | 13100 |
DIGESTIVES
|
|
---|---|
Remy Martin XO | 230 |
Hennessy XO | 205 |
Ron Zacapa XO | 131 |
Boulard Pays D’Auge XO Calvados | 100 |
Limoncello del Sol | 63 |
Amaretto | 63 |
Grappa Gaja & Rey | 132 |
Sambucca Vacari | 63 |
Sambucca Opal Nera | 63 |
Fernet Branca | 63 |
Chartreuse Green | 63 |
Castarede 1977 Armagnac | 110 |
COCKTAILS POUR FINIR
|
|
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RHUM ARRANGÉ | 75 |
Blend of premium aged Rums, stirred with house salted caramel & cocoa bitters | |
CAFE GOURMAND | 79 |
Cognac & spiced chai Vermouth complimented with pomegranate & fresh brewed espresso |
LOUIS XIII GRAND CHAMPAGNE COGNAC
Each decanter is the life achievement of generations of cellar master. Eaux-de-vies of unparalleled smoothness, possessing notes of nutmeg, honey, dried fruit and leather. Perfectly crafted, it is the pinnacle of Cognac. |
|
---|---|
Louis XIII 15ml | 1320 |
Louis XIII 30ml | 2640 |
Louis XIII 60ml | 5280 |