A LA CARTE
.jpg "Pour Commencer")
Pour Commencer
|
Cold |
|
|---|---|
| Tomato gazpacho, vegetable brunoise (GF) | 45 |
| Salmon carpaccio, cucumber, soya and mirin dressing | 60 |
| Sea bass carpaccio, black truffle, pink peppercorn (GF) | 98 |
| Yellowfin tuna ceviche with sesame, avocado, sweet onion vinaigrette (GF) | 110 |
| Tea marinated wagyu beef carpaccio, mango, avocado, soya dressing | 90 |
| King crab, avocado, olive oil and lemon vinaigrette (GF) (S) | 145 |
| Burrata, melon Charentais, datterino tomato (V) | 88 |
| Spicy beef toast | 65 |
| Foie gras terrine, caramelized onion, toasted walnut bread (A) (N) | 85 |
| Whole King crab leg, spicy mayonnaise, aioli and lime wedge (GF) (S) (1 leg) | 320 |
| Whole King crab leg, spicy mayonnaise, aioli and lime wedge (GF) (S) (2 legs) | 610 |
| Oscietra caviar 30gr | 395 |
| Beluga Caviar 30gr Served with blinis, creme fraiche, capers, cornichons, egg yolk and egg white |
1945 |
|
Hot |
|
|---|---|
| Gambas, garlic and coriander sauce (GF) (S) | 83 |
| Fried calamari, scallions, spicy mayonnaise (S) | 86 |
| Honey glazed Wagyu short ribs, pomelos, spring onion, coriander | 210 |
| Burrata pizza with fresh black truffle (V) | 145 |
|
Salad |
|
|---|---|
| Beetroot and blackberry salad, walnuts, goat cheese (GF) (N) (V) | 77 |
| Quinoa and kale salad, apple, goji berries, aged parmesan cheese (GF) (N) (V) | 77 |
| Classic chicken caesar salad | 79 |
| Lentil salad, apple, carrot, almond, soft-boiled egg (GF) (V) (N) | 55 |
| Heirloom tomato and peach salad, basil, candied lemon (GF) (V) | 60 |
.jpg "Pour Suivre")
Pour Suivre
| Lemon taglioni with Oscietra Caviar | 230 |
| Grilled octopus with ratte potatoes and yuzu dressing (S) | 157 |
| Roasted Scottish salmon, capers, edamame beans and miso | 148 |
| Walnut crusted Chilean sea bass, pumpkin, quinoa, parmesan sauce (N) | 188 |
| Squid ink risotto, grilled calamari, tomato, basil (GF) (S) | 140 |
| Grilled jumbo prawn, tomato salsa (GF) (S) | 95 |
| Prawn spaghetti (S) | 150 |
| Coquillettes de mon enfance | 95 |
| Fusillata pasta, beef short ribs, mushroom, parmesan cheese | 145 |
| Classic beef tartare (GF) | 155 |
| Corn-fed grilled chicken breast, mozzarella, tomato concassé, basil (GF) | 125 |
| Grilled lamb chops, cashews, dried apricot, red curry, peanut oil (GF) (N) | 226 |
| Lemongrass baby chicken, cherry tomato salad (GF) | 155 |
| Wagyu striploin Kagoshima (Grade 8/9) 620g (GF) | 1100 |
| Black angus rib-eye 330g (GF) | 240 |
| John Stone tenderloin 230g (GF) | 285 |
|
Side dishes (V) (GF) |
|
|---|---|
| Steamed rice | 28 |
| Potato gratin | 42 |
| Home-made pomme frites | 42 |
| Sauteed mixed greens | 37 |
| Pomme purée | 42 |
| Mixed Leaves salad and cherry tomatoes | 34 |
|
Supplements |
|
|---|---|
| Summer truffle 3gr | 90 |
| Seared foie gras 50gr | 67 |
.jpg "Pour Terminer")
Pour Terminer
| Fruit salad, lemon herb sorbet | 50 |
| Banoffee, caramel sauce, whipped cream (N) | 55 |
| Fondant au chocolat, vanilla and white chocolate ice-cream | 55 |
| Creme brulee (GF) | 50 |
| Profiteroles (N) | 70 |
| Vanilla mille-feuille, salted caramel | 85 |
| Tarte au citron meringuée | 85 |
| Café gourmand Available for lunch only | 45 |
| Eton mess (GF) | 130/680 |
| Ice cream 105 (N) | 130/680 |