A LA CARTE
.jpg "Pour Commencer")
Pour Commencer
| Tomato gazpacho, vegetable brunoise (GF) | 45 |
| King crab, avocado, olive oil and lemon vinaigrette (GF) (S) | 145 |
| Quinoa and kale salad, apple, goji berries, aged parmesan cheese (GF) (V) (N) | 77 |
| Spicy beef toast | 65 |
| Honey glazed Wagyu short ribs, pomelos, spring onion, coriander | 210 |
| Fried calamari, scallions, spicy mayonnaise (S) | 83 |
| Gambas, garlic and coriander sauce (GF) (S) | 83 |
| Burrata, datterino tomato, croutons (V) | 79 |
| Yellowfin tuna ceviche with sesame, avocado, sweet onion vinaigrette | 110 |
.jpg "Pour Suivre")
Pour Suivre
| Grilled octopus with ratte potatoes and yuzu dressing (S) | 157 |
| Walnut crusted sea bass, pumpkin, quinoa, parmesan sauce (N) | 160 |
| Veal Milanese, rocket and cherry tomato salad | 160 |
| Black angus rib-eye 330g (GF) | 240 |
| Lobster conchiglioni pasta (S) | 160 |
| Potato gratin | 42 |
| Pomme purée | 42 |
| Sautéed mixed greens | 37 |
.jpg "Pour Terminer")
Pour Terminer
| Creme brulee (GF) | 50 |
| Banoffee, caramel sauce, whipped cream (N) | 55 |
| Chocolate fondant façon soufflé, white chocolate ice-cream (N) | 60 |