A LA CARTE
Starters
|
WHITE TRUFFLE SEASONAL SUGGESTIONS
4g of white truffle accompanied each dish |
|
|---|---|
| White truffle pizza, provolone, burrata (V) | 288 |
| Foie gras ravioli, wild mushroom, parmesan emulsion, white truffle | 340 |
| La pomme de terre, crème fraiche, white truffle (GF) (V) | 180 |
|
LES ENTRÉES FROIDES
|
|
|---|---|
| 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, jalapenos (GF) | |
| Yellowfin tuna ceviche | 120 |
| Avocado, sesame, nori chips | |
| Smashed hamachi | 82 |
| Green chili & mint dressing, shiso oil | |
| Beef carpaccio | 110 |
| Pickled mushroom, truffle | |
| Gazpacho soup | 47 |
| Brunoise of vegetables, basil (V) | |
| Foie gras terrine | 145 |
| Fig & apple chutney (A) (N) | |
| King crab leg | 295 |
| Avocado, lemon, sucrine (GF) | |
| Burrata | 84 |
| Datterino tomato, grapes, chardonnay dressing (GF) (V) | |
| Heirloom tomato | 78 |
| Homemade cream cheese, avocado, date vinaigrette (GF) (V) | |
| Quinoa salad | 81 |
| Kale, apple, goji berry, parmesan (N) (V) | |
| Beetroot salad | 93 |
| Watercress, blackberry, goat cheese (GF) (V) (N) | |
|
LE CAVIAR
Served with blinis, crème fraiche & selection of condiments |
|
|---|---|
| Caviar Osciètre 30g | 587 |
| Beluga Caviar 30g | 2090 |
|
LES ENTRÉES CHAUDES
|
|
|---|---|
| Les croustillants and tempura | 145 |
| Calamari, shrimps, soft-shell crab, veggies, langoustine (S) | |
| Beef short ribs | 245 |
| Honey glaze, pomelos, coriander | |
| Seared foie gras brioche bun | 120 |
| Truffle, onion jam, wagyu cecina | |
| Baked gambas | 93 |
| Chili, coriander, garlic (GF) (S) | |
| Escargot de Bourgogne | 103 |
| Parsley & garlic butter (GF) | |
|
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 |
| Seasonal wild mushroom, parsley butter, chicken jus (GF) | |
| Seared quail | 178 |
| Ginger, baby spinach, grape jus (GF) | |
| Beef tartare | 173 |
| Caper, parsley, shallots, potato crisps (GF) | |
| Grilled black angus rib-eye | 299 |
| Bone marrow jus, garlic breadcrumbs | |
| Tournedos Rossini | 360 |
| Black truffle, Périgueux sauce | |
| Lamb chops | 186 |
| Cashew, dried apricot, peanut oil (GF) (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) | |
|
LES ACCOMPAGNEMENTS (V)
|
|
|---|---|
| Pomme frites maison | 47 |
| Purée de pommes de terre | 44 |
| Roasted cauliflower, truffle cream | 55 |
| Broccolini, almond flakes (N) | 51 |
| Sesame glazed carrot | 47 |
|
LES SUPPLÉMENTS
|
|
|---|---|
| Black truffle 5g | 120 |
| White truffle 4g | 260 |
| Seared foie gras 50g | 70 |
| Traditional caviar 5g | 83 |
LES DESSERTS
|
SIGNATURE TO SHARE
|
|
|---|---|
| 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 | |
| Bûche de Noël (per slice) | 50 |
| Chocolate soufflé pie Amaretto gelato (N) | 75 |
| Vanilla crème brûlée (GF) | 52 |
| Profiteroles | |
| Vanilla ice cream, warm milk chocolate sauce (N) | 65 / 105 |
| OR Vanilla ice cream, white truffle chocolate sauce (N) | 160 |
| Tarte au citron (N) | 89 |
| Planche de fromage | 113 / 215 |
|
DESSERT WINES
|
|
|---|---|
| NV Taylor ’s Ruby Port | 56 |
| 2019 Muscat Beaumes de Venise, Domaine Paul Jaboulet Ainé, France | 78 / 374 |
| 2018 Grenache Michael Chapoutier, Banyuls, France | 93 / 562 |
| 2016 Sauternes, Château d’Armajan des Ormes Bordeaux, France | 126 / 1467 |
|
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
|
|
|---|---|
| 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 |