A LA CARTE
Starters
|
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, jalapeños (GF) | |
| Yellowfin tuna ceviche | 120 |
| Avocado, sesame, nori chips | |
| Smashed yellowtail hamachi | 82 |
| Green chili & mint dressing, shiso oil | |
| Beef carpaccio | 110 |
| Pickled mushroom, truffle | |
| King crab salad | 295 |
| Avocado, lemon (GF) | |
| Burrata | 84 |
| Datterino tomato, grapes, chardonnay dressing (GF) (V) | |
| Quinoa salad | 81 |
| Kale, apple, goji berry, parmesan (N) (V) | |
| Beetroot salad | 93 |
| Watercress, blackberry, goat cheese (GF) (V) (N) | |
| Gazpacho soup | 47 |
| Brunoise vegetables & basil (V) | |
|
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 | |
| Bone marrow | 90 |
| Beef jus, rustic toast, pickled onion (N) | |
| Gambas | 93 |
| Chili, coriander, garlic (GF) (S) | |
| Escargot de Bourgogne | 103 |
| Parsley & garlic butter (GF) | |
| Black truffle & burrata pizza (V) | 160 |
| Steamed artichoke | 184 |
| Black winter truffle, balsamic, parmesan (V) | |
|
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 |
| Corn, parsley butter, chicken jus (GF) | |
| Beef tartare | 173 |
| Caper, parsley, shallots, potato crisps (GF) | |
| Grilled black angus rib-eye | 299 |
| Bone marrow jus, garlic breadcrumbs | |
| Grilled black angus tenderloin | 346 |
| Bone marrow jus, garlic breadcrumbs | |
| Lamb chops | 186 |
| Cashew, dried apricot, peanut oil (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) | |
| Veal Milanese | 275 |
| Rocket & tomato salad | |
|
LES ACCOMPAGNEMENTS (V) (GF)
|
|
|---|---|
| Pomme frites maison | 47 |
| Purée de pommes de terre | 44 |
| Roasted cauliflower, truffle cream | 55 |
| Broccolini, almond flakes (N) | 51 |
| Heirloom tomato, red piquillo salad & confit garlic (V) (GF) | 49 |
|
LES SUPPLÉMENTS
|
|
|---|---|
| Black truffle 5g | 120 |
| Traditional caviar 5g | 83 |
LES DESSERTS
|
XL SIGNATURE
|
|
|---|---|
| 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 | |
| Chocolate soufflé pie | 63 / 75 |
| Amaretto gelato (N) | |
| Vanilla crème brûlée (GF) | 52 |
| Profiteroles | |
| Vanilla ice cream, warm milk chocolate sauce (N) | 65 / 105 |
| Tarte au citron (N) | 89 |
| Planche de fromage | 113 / 215 |
|
DESSERT WINES
|
|
|---|---|
| Muscat Beaumes de Venise, Domaine Paul Jaboulet Ainé, 2019, France (37.5 cL) | 374 |
| Banyuls, Michel Chapoutier, Roussillon, 2018, France (50 cL) | 562 |
| Moscato Bianco, Planeta, Passito di Noto, 2019, Italy (50 cL) | 755 |
| Sauternes, Château d’Armajan des Ormes Bordeaux, 2016, France | 1467 |
| Sauternes, Château d’Yquem, Bordeaux, 2005, France (75 cL) | 13100 |
|
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 |