COLD APPETIZER
| Octopus carpaccio veiled with kaffir lime aspic Roasted pistachio and arugula salad |
$ 25.-
|
| Balik salmon fillet Tsar Nikolaj Quinoa and fennel salad with radish pickles |
$ 27.- |
| Fresh blue prawn tartar Sturgeon caviar and oceanwater pearls |
$ 39.-
|
HOT APPETIZER
| The perfect black truffle egg “Hervé This” Lentils cream and crispy Iberico ham |
$ 34.-
|
| Ricotta ravioli surprise “Ooey gooey delicious!” Pecorino cream and spinach |
$ 19.- |
| Fresh scallops nailed with Bellota Iberico lomo Revisited Paella and chorizo jus |
$ 25.-
|
| Pan-seared foie gras with Kachin honey Coffee roasted salsifies with Modena vinegar |
$ 27.-
|
SOUP
| Codfish broth with a tang of galangal and melisa Caramelized vegetable, fresh cilantro and kaffir lime |
$ 19.-
|
| Healing garlic and cauliflower tonic soup Black garlic cracklings |
$ 15.- |
| Cucurbita and almond cream soup Herbed farro pilaf and candied salted katut plum |
$ 15.-
|
MAIN
| Garai fish fillet casseroled in shellfish broth Clams and mini vegetables |
$ 39.-
|
| Slow cooked monkfish fillet chunk Mini carrots and wakame butter sauce |
$ 43.- |
| Canadian lobster ossobuco Trofie pasta in lobster jus, plancha grilled leeks |
$ 45.-
|
| 100-days grain fed Angus beef tenderloin Roasted marrow and Élysée potatoes |
$ 54.-
|
| Roasted duck breast and pomelo glaze Star anise flavored vegetable |
$ 35.-
|
TO SHARE
2 to 3 persons (2 services)
| Veal prime rib roasted on hay and herbs Eggplant declination and porcini mushroom |
$ 140.-
|
| Rack of Lamb in green spiced crust Candied sweet pepper and swiss chard |
$ 95.- |
| Four ways to enjoy a suckling pig Tamarind and chili baked pumpkin and squash |
$ 89.-
|
PRICE ARE SUBJECT TO 5% GOVERNMENT TAX
