A LA CARTE

Starters
LES ENTRÉES FROIDES
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Salmon carpaccio, lemon zest, avocado | 69 |
Sliced octopus, lemongrass salsa verde, crispy quinoa | 72 |
Yellowfin tuna ceviche, sesame, avocado, sweet onion vinaigrette | 115 |
Sliced Bluefin Tuna, tomato, artichoke, kalamata olives (GF) | 120 |
Truffle wagyu beef carpaccio, pickled oyster mushroom, spring onion | 95 |
Gillardeau Oysters, nº2 (GF) (S) (per piece) | 42 |
Tomato gazpacho, vegetable brunoise (GF) | 45 |
Foie gras terrine, caramelized onion, toasted walnut bread (A) (N) | 125 |
BURRATA
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Green apple salad & salsa verde (GF)(V) | 89 |
Black truffle (V) | 139 |
LES ENTRÉES CHAUDES
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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 |
LES SALADES
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Honey & Chardonnay roasted beetroot, orange & crispy goat cheese (V) | 89 |
Quinoa & kale salad, apple, goji berries, aged parmesan cheese (GF) (N) (V) | 77 |
Heirloom tomato salad, red onion, basil, capers (GF) (V) | 68 |
Eggplant, feta cheese & lemon miso (V) | 68 |
Crab and avocado salad (GF) (S) | 280 |
LE CAVIAR
Served with blinis, crème fraiche & selection of condiments |
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Caviar Osciètre 30gr | 560 |
Beluga Caviar 30gr | 1995 |

Mains
XL (MINIMUM FOR 2)
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Grilled whole fish of the day (GF) (per 100 gr of seabass) | 45 |
Wagyu tomahawk from the Josper Grill 1.5kg | 980 |
LES POISSONS
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Honey roasted Scottish salmon, pickled ginger, lemon béarnaise (GF) | 155 |
Walnut crusted sea bass, pumpkin, quinoa, parmesan sauce (N) | 165 |
Grilled jumbo prawns, spring onion, lemon, herbs salsa (GF) (S) | 205 |
Roasted cod, mussel & olive broth, Datterino tomatoes, potato (GF) (S) | 195 |
Grilled octopus, Datterino tomatoes & yuzu dressing | 179 |
Grilled whole lobster (GF) (S) | 395 |
LES VIANDES
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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 |
Grilled Cuban Mojo baby chicken | 154 |
Black angus rib-eye 330g | 285 |
Black Angus tenderloin 230g | 330 |
Tournedos Rossini with black truffle, sauce Périgueux | 360 |
Caramelized Wagyu striploin (Grade 8-9) 360g | 550 |
LES PÂTES ET LES VÉGÉTARIENS
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Prawn mafaldine pasta, confit cherry tomatoes, courgette, capers | 140 |
Les coquillettes de mon enfance, veal ham, comté cheese, truffle oil | 95 |
Lobster & asparagus risotto (S) | 198 |
Grilled zucchini, goat cheese, capsicum salsa (GF) (V) | 105 |
TAGLIONI PASTA
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Traditional caviar | 238 |
Black truffle (V) | 168 |
LES ACCOMPAGNEMENTS (V)
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Steamed rice (GF) | 28 |
Potato gratin (GF) | 45 |
Home-made pomme frites (GF) | 45 |
Sautéed French beans & confit shallots (GF) | 37 |
Pomme purée (GF) | 42 |
Mixed green salad, baby radish, red onion & vinaigrette de ma Grand-mère (GF) | 49 |
Mizuna & baby spinach salad, wasabi dressing | 50 |
LES SUPPLÉMENTS
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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
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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
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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
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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. |
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Louis XIII 15ml | 1260 |
Louis XIII 30ml | 2520 |
Louis XIII 60ml | 4725 |