Sugar cured Ora King Salmon tartare served with toasted brioche
Classic veal, pork and foie gras in pastry with condiments
Thinly sliced roasted veal garnished with tomato, black olives, hard-boiled egg, sliced green beans, celery leaves and tuna mayonnaise
Fluffy potato gnocchi tossed with Chiodini mushrooms (Italian version of shimeji), garlic, parsley, sage and beurre noisette
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Snails, spinach, tomato, garlic and light cream served in a puff pastry vol au vent
Grilled Japanese scallops with truffle butter
Supplement 5gr truffle $15 or 10gr truffle $30
Deep fried crumbed lambs’ brains on fennel chiffonade with tomato hollandaise
Grilled Glacier 51 toothfish on a delicate spicy ratatouille with ginger beurre blanc
Baked butterflied deboned spatchcock sauce Bourguignon, potato gratin
Lobster tail with scallop mousse wrapped in a crispy pastry served with ginger hollandaise, artichoke and radish side salad
Grilled fish fillet with fennel and prawn risotto, saffron beurre blanc
Baked lamb rump with chicken mousseline and spinach in puff pastry with tarragon mushroom cream sauce
White beans, tomatoes, smoked pork belly, Toulouse sausage and duck leg confit
Eye filet served with home-made French fries, green salad, choice of sauce:
Pepper, Roquefort, Béarnaise.
GF available with Bearnaise sauce and no fries
(Jura, France) In the style of reblochon this cheese has an exceptionally creamy texture, a nutty after taste, and a delicate herbal aroma.
(Auvergne, France) One of France’s oldest cheeses dating back to the Roman times this is semi hard blue cows’ milk cheese with a mild creamy taste and dense supple texture.
(Auvergne-Rhône-Alpes) Cows’ milk semi soft creamy cheese with a nutty mushroomy taste and creamy supple texture.
(Champagne-Ardenne France) Washed rind cows’ milk cheese from the Burgundy region with smooth texture and a mild creamy flavor.
(Deux-Sevres, Bougon France) Creamy, smooth and soft goats’ milk cheese with that characteristic buttery earthy taste.
(Sardinia, Italy) Medium firm, creamy rich cheese with flavours of sharp sheep’s milk cut through with earthy truffles and olive oil
Our classic chocolate cognac ganâche with crème Anglaise and raspberry coulis
Caramelised apples with a light genoise, calvados Anglaise, macadamia ice cream
Petit choux filled with Cointreau custard, topped with chocolate sauce and grilled almonds
Served with vanilla bean ice cream
Lemon, Mango, Raspberry