A LA CARTE
Starters
|
LE CRU
|
|
|---|---|
| Salmon carpaccio, lemon zest, avocado | 69 |
| Sliced octopus, lemongrass salsa verde, crispy quinoa | 72 |
| Yellowfin tuna ceviche, sesame, avocado, sweet onion vinaigrette | 115 |
| Truffle wagyu beef carpaccio, pickled oyster mushroom, spring onion | 95 |
| Gillardeau Oysters, nº2 (GF) (S) (per piece) | 42 |
|
LES ENTRÉES FROIDES
|
|
|---|---|
| Tomato gazpacho, vegetable brunoise (GF) | 45 |
| Spicy beef bouchées | 68 |
| Foie gras terrine, caramelized onion, toasted walnut bread (A) (N) | 125 |
|
BURRATA
|
|
|---|---|
| Green apple salad & salsa verde (GF)(V) | 89 |
| Black truffle (V) | 139 |
|
LES ENTRÉES CHAUDES
|
|
|---|---|
| Truffle Croque Monsieur | 45 |
| Escargots de Bourgogne | 98 |
| Gambas, garlic & coriander sauce (GF) (S) | 89 |
| Crispy langoustines, lemon miso & sweet chili dips (S) | 130 |
| Fried calamari, scallions & spicy mayonnaise (S) | 89 |
| Honey glazed Wagyu short ribs, pomelos, spring onions & coriander | 225 |
| Burrata pizza with fresh black truffle (V) | 145 |
| Pan fried foie gras, spiced date chutney, pickled mango (GF) | 119 |
|
LES SALADES
|
|
|---|---|
| Honey & Chardonnay roasted beetroot, orange & crispy goat cheese (V) | 89 |
| Quinoa & kale salad, apple, goji berries, aged parmesan cheese (GF) (N) (V) | 77 |
| Mizuna & baby spinach salad, wasabi dressing (V) | 65 |
| Eggplant miso, Datterino tomatoes, basil, Mishima salt | 68 |
|
LE CAVIAR
Served with blinis, crème fraiche & selection of condiments |
|
|---|---|
| Caviar Osciètre 30gr | 560 |
| Beluga Caviar 30gr | 1995 |
Mains
|
XL (MINIMUM FOR 2)
|
|
|---|---|
| Grilled whole fish of the day (GF) (per 100 gr of seabass) | 45 |
| Wagyu tomahawk from the Josper Grill 1.5kg | 980 |
| Homemade parmesan gnocchi, mushrooms, black truffle (V) | 480 |
|
LES POISSONS
|
|
|---|---|
| Grilled octopus with piquillo pepper, aubergine caviar & almond flakes (N) | 179 |
| Honey roasted Scottish salmon, pickled ginger, lemon béarnaise (GF) | 155 |
| Oven-baked Chilean sea bass, Thai coconut, curry sauce & steamed rice (S) | 195 |
| Walnut crusted sea bass, pumpkin, quinoa, parmesan sauce (N) | 165 |
| Grilled jumbo prawns, spring onion, lemon, herbs salsa (GF) (S) | 205 |
|
LES VIANDES
|
|
|---|---|
| Classic beef tartare (GF) | 165 |
| Veal Milanese, rocket & cherry tomato salad | 175 |
| Grilled lamb chops, cashews, dried apricot, red curry, peanut oil (GF) (N) | 178 |
| Caramelized baby chicken, tarragon butter | 145 |
| Black angus rib-eye 330g | 285 |
| Black Angus tenderloin 230gg | 330 |
| Tournedos Rossini with black truffle, sauce Périgueux | 360 |
| Caramelized Wagyu striploin (Grade 8-9) 360g | 550 |
|
LES PÂTES ET LES VÉGÉTARIENS
|
|
|---|---|
| Prawn mafaldine pasta, confit cherry tomatoes, courgette, capers | 140 |
| Les coquillettes de mon enfance, veal ham, comté cheese, truffle oil | 95 |
| Truffle and leek risotto, poached egg | 140 |
| Baked summer vegetable tart (V) | 95 |
|
TAGLIONI PASTA
|
|
|---|---|
| Traditional caviar | 238 |
| Black truffle (V) | 168 |
|
LES ACCOMPAGNEMENTS (GF) (V)
|
|
|---|---|
| Steamed rice | 28 |
| Potato gratin | 45 |
| Home-made pomme frites | 45 |
| Sautéed French beans & confit shallots | 37 |
| Pomme purée | 42 |
| Mixed green salad, baby radish, red onion & vinaigrette de ma Grand-mère | 49 |
|
LES SUPPLÉMENTS
|
|
|---|---|
| Black truffle 5gr | 115 |
| Seared foie gras 50gr | 67 |
| Caviar Traditional 5gr | 79 |
LES DESSERTS
| Pineapple carpaccio with passionfruit & coconut sorbet (GF) | 82 |
| Banoffee, caramel sauce, whipped cream (N) | 55 |
| Chocolate fondant façon soufflé, white chocolate ice cream (N) | 60 |
| Crème brûlée (GF) | 50 |
| Profiteroles (N) | 78 |
| Vanilla mille-feuille, salted caramel | 90 |
| Tarte au citron meringuée | 85 |
| Café gourmand | 45 |
| Available for lunch only |
| Planche de fromage | 108 / 203 |
| Eton mess (GF) | 130 / 680 |
| Ice cream 105 (N) | 130 / 680 |
|
DESSERT WINES
|
|
|---|---|
| NV Taylor ’s Ruby Port | 53 |
| 2019 Paul Jaboulet Aîné, Muscat Beaumes de Venise, France | 74 / 357 |
| 2016 Chapoutier, Banyuls, Roussillon, France _ | 89 / 536 |
| 2011 Château Suduiraut, Sauternes, Bordeaux, France | 120 / 1400 |
| 2008 Disznókő, 5 Puttonyos, Tokaji, Hungary | 160 |
|
DIGESTIVES
|
|
|---|---|
| Remy Martin XO | 220 |
| Hennessy XO | 185 |
| Ron Zacapa XO | 125 |
| Boulard Pays D’Auge XO Calvados | 96 |
| Limoncello del Sol | 60 |
| Amaretto | 60 |
| Grappa Gaja & Rey | 126 |
| Sambucca Vacari | 60 |
| Sambucca Opal Nera | 60 |
| Fernet Branca | 60 |
| Chartreuse Green | 60 |
| Castarede 1977 Armagnac | 105 |
|
COCKTAILS POUR FINIR
|
|
|---|---|
| RHUM ARRANGÉ | 72 |
| Blend of premium aged Rums, stirred with house salted caramel & cocoa bitters | |
| CAFÉ GOURMAND | 75 |
| 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 | 1260 |
| Louis XIII 30ml | 2520 |
| Louis XIII 60ml | 4725 |