A LA CARTE
.jpg "Pour Commencer")
Pour Commencer
| Artichoke caviar, artichoke purée served with crudités (GF) (V) | 35 |
| Truffled croque monsieur, goose ham, comté cheese, béchamel sauce | 42 |
|
Raw
|
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|---|---|
| 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 |
| French Roumégous fien oysters nº2 (GF) (S) (per piece) | 28 |
|
Cold
|
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|---|---|
| Tomato gazpacho, vegetable brunoise (GF) | 45 |
| Spicy beef toast | 65 |
| King crab, avocado, olive oil and lemon vinaigrette (GF) (S) | 145 |
| Burrata, datterino tomato, croutons (V) | 79 |
| Foie gras terrine, caramelized onion, toasted walnut bread (A) (N) | 105 |
| 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 |
|
Hot
|
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|---|---|
| Escargots de Bourgogne (GF) | 89 |
| Gambas, garlic and coriander sauce (GF) (S) | 83 |
| Crispy langoustines, lemon miso and sweet chili dips (S) | 122 |
| Fried calamari, scallions, spicy mayonnaise (S) | 83 |
| Honey glazed Wagyu short ribs, pomelos, spring onion, coriander | 210 |
| Burrata pizza with fresh black truffle (V) | 145 |
| Pan seared foie gras, spiced date chutney, pickled mango (GF) | 105 |
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Salad
|
|
|---|---|
| Beetroot and blackberry salad, walnuts, goat cheese (GF) (V) (N) | 77 |
| Quinoa and kale salad, apple, goji berries, aged parmesan cheese (GF) (V) (N) | 77 |
| Salade fraîcheur, aged balsamic dressing (GF) (V) | 60 |
| Lentil salad, apple, carrot, almond, soft-boiled egg (GF) (V) (N) | 65 |
|
Caviar
Served with blinis, crème fraiche & selection of condiments |
|
|---|---|
| Caviar Osciètre 30gr | 395 |
| Caviar Beluga 30gr | 1945 |
.jpg "Pour Suivre")
Pour Suivre
|
XL (Minimum for 2 person)
|
|
|---|---|
| Grilled whole sea bass (per 100gr) | 40 |
| Wagyu tomahawk from the Josper Grill (1.5kg) | 980 |
| Homemade parmesan gnocchi, trumpet mushrooms, white truffle (V) | 480 |
|
Fish and Seafood
|
|
|---|---|
| Grilled octopus with ratte potatoes and yuzu dressing (S) | 157 |
| Roasted Scottish salmon, capers, broccolini and miso | 148 |
| Chillean sea bass en papillote, shitake mushrooms, baby corn, Thai coconut sauce (S) | 175 |
| Walnut crusted sea bass, pumpkin, quinoa, parmesan sauce (N) | 160 |
| Grilled jumbo prawn, tomato salsa, feta, coriander (GF) (S) | 95 |
|
Meats
|
|
|---|---|
| Classic beef tartare (GF) | 155 |
| Veal Milanese, rocket and cherry tomato salad | 160 |
| Tournedos Rossini with black truffle, sauce Périguex (A) (GF) | 330 |
| Grilled lamb chops, cashews, dried apricot, red curry, peanut oil (GF) (N) | 226 |
| Lemongrass baby chicken, cherry tomato salad (GF) | 135 |
| Wagyu striploin Kagoshima (Grade A5) 620g (GF) | 1100 |
| Corn-fed grilled chicken breast, mozzarella, tomato concassé, basil | 126 |
| Black angus rib-eye 330g (GF) | 240 |
| John Stone tenderloin 230g (GF) | 285 |
|
Pasta and Vegetarian
|
|
|---|---|
| Gluten free pasta, zucchini pesto, pine seeds (GF) (V) (N) | 95 |
| Coquillettes de mon enfance | 95 |
| Lobster conchiglioni pasta (S) | 160 |
| Roasted pumpkin, red pepper salsa, cheese (GF) (V) | 105 |
| Squid ink risotto, grilled Mediterranean calamari, tomato and basil salsa (GF) (S) | 140 |
| Lemon taglioni with traditional Caviar | 230 |
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Side dishes (V) (GF)
|
|
|---|---|
| Steamed rice | 28 |
| Sautéed mixed greens | 37 |
| Potato gratin | 42 |
| Pomme purée | 42 |
| Home-made pomme frites | 42 |
| Mixed Leaves salad and cherry tomatoes | 34 |
| Roasted cauliflower, black truffle, parmesan cheese | 55 |
|
Supplements
|
|
|---|---|
| Seared foie gras 50gr | 50 |
| Caviar Osciètre 5gr | 93 |
| Black truffle 3gr | 90 |
| White truffle 3gr | 180 |
.jpg "Pour Terminer")
Pour Terminer
| Fruit salad, lemon herb sorbet | 50 |
| Banoffee, caramel sauce, whipped cream (N) | 55 |
| Chocolate fondant façon soufflé, white chocolate ice-cream (N) | 60 |
| 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 |