| Burrata mozzarella |
|
with heirloom tomatoes, cape gooseberries, basil pesto |
| Salad of baby aubergines, toasted pine nuts, mascarpone, aged balsamic |
|
|
| Pan-fried dorade |
|
with gremolata, pickled baby cucumber, escargot |
| Smoked rainbow trout |
|
with avocado, fennel crisps, sauce mousseline |
| Chilled cucumber soup |
|
with tartare of albacore tuna, granny smith sorbet |
| Hand-dived sea scallops, cauliflower purée, sherry vinegar reduction |
|
|
| Wild asparagus risotto |
|
with chive flowers |
| Ravioli of roasted king prawn, fresh garbanzo bean, seafood cassoulet |
|
|
| Pan-fried sea trout |
|
with orzo, marinated Japanese mushrooms, dashi |
| Broiled black cod, pigs tails |
|
with Kumamoto oysters, celeriac purée |
| Beef fillet and Kobe short rib, cipollini onion, baby beets |
|
|
| Roasted jidory chicken |
|
with spring vegetables, herb dumplings, tarragon consommé |
| Confit of grapefruit |
$28.00 - $35.00 |
with grapefruit sorbet, passion fruit, fresh mint Selection of Artisanal cheeses ($8 supplement if chosen as an additional course) |
| Valrhona chocolate fondant |
$28.00 - $35.00 |
with brown butter caramel, vanilla ice cream Selection of Artisanal cheeses ($8 supplement if chosen as an additional course) |
| Meyer lemon pudding cake |
$28.00 - $35.00 |
with confit blueberries, tarragon and buttermilk sherbet |
| Pineapple soufflé |
$28.00 - $35.00 |
with toasted coconut, Thai curry ice cream |
| Chilled coconut tapioca |
$28.00 - $35.00 |
with passion fruit, candied ginger, milk chocolate and star anise gelato Selection of Artisanal cheeses ($8 supplement if chosen as an additional course) |
| Tea, coffee and Petit Fours |
$28.00 - $35.00 |
|
| Meyer lemon pudding cake |
$10.00 |
with confit blueberries, tarragon and buttermilk sherbet |
| Pineapple soufflé |
$10.00 |
with toasted coconut and Thai curry ice cream |
| Rose water sabayon, mandarin orange four ways and cinnamon ice cream |
$10.00 |
|
| Chilled coconut tapioca |
$10.00 |
with passion fruit, candied ginger and milk chocolate, star anise sorbet |
| Milk chocolate and brown butter caramel fondant |
$10.00 |
with roasted banana, cardamom ice cream |
| Crème fraîche panna cotta |
$10.00 |
with strawberry gelée, acacia honey and thyme crumble |
| Selection of Artisanal cheeses |
$28.00 - $35.00 |
($8 supplement if chosen as an additional course) |
| Pacific yellow fin tuna |
$14.00 |
with pickled daikon, crab beignets, sesame soy dressing |
| Swordfish carpaccio |
$14.00 |
with heart of palm, grapefruit and yuzu vinaigrette |
| Chilled English pea soup |
$14.00 |
with cured organic salmon, crème fraîche and caviar |
| Burrata mozzarella |
$14.00 |
with heirloom tomatoes, cape gooseberries, basil pesto |
| Smoked rainbow trout, avocado, fennel crisps, sauce mousseline |
$14.00 |
|
| Apple-cured duck breast and crispy tongue, foie gras |
$14.00 |
with amaranth |
| Pan-fried dorade |
$18.00 |
with gremolata, pickled baby cucumber, escargot |
| Hand-dived sea scallops, cauliflower purée and sherry vinegar reduction |
$18.00 |
|
| Pan-fried Arctic char |
$18.00 |
with orzo, pickled Japanese mushrooms and dashi |
| Cassoulet of seafood, king prawn tortellini and garbanzo beans |
$18.00 |
|
| Smoked pork belly |
$18.00 |
with roasted Scottish langoustine, celeriac and apple |
| Honey and soy roasted quail, sautéed foie gras, saffron and pear chutney |
$18.00 |
|
| Monkfish |
$22.00 |
with crispy chicken skin, lemon thyme consommé |
| Broiled black cod, pigs tails |
$22.00 |
with Kumamoto oysters, celeriac purée |
| Breast and braised leg of poussin |
$22.00 |
with white cabbage, pickled ginger |
| Fillet of veal |
$22.00 |
with roasted ris de veau, bulgar wheat and sautéed artichoke |
| Loin of Connecticut rabbit |
$22.00 |
with black olives, confit tomato and basil |
| Beef fillet and Kobe short rib, cipollini onion, baby beets |
$22.00 |
|
| Pacific yellow fin tuna |
|
with pickled daikon, crab beignets, sesame soy dressing |
| Burrata mozzarella |
|
with heirloom tomatoes, cape gooseberries, basil pesto |
| Hand-dived sea scallops, cauliflower purée and sherry vinegar reduction |
|
|
| Pan-fried Arctic char with orzo, pickled Japanese mushrooms and dashi or Beef fillet and Kobe short rib, cipollini onion, baby beets |
|
|
| Confit Meyer lemon and basil gelée, sable Breton and olive oil gelato |
|
|
| Pineapple soufflé |
|
with Thai curry ice cream, toasted coconut |
