View Chef Cuisine Gallery
Dinner Menu
Appetizers
- Spring Salad Of Local Greens
| Cucumber & Citron Vinaigrette |
|
55 |
- Little Gem And Blue Cheese Salad
|
55 |
- Red Wine-Braised Octopus Terrine
| Pickled Shallot & House-Cured Bacon |
|
70 |
- Chilled Duck Breast Scented With Juniper
|
90 |
- Charred Rougie Foie Gras
| Wild Blueberries & Lavender Leaves |
|
140 |
- Lobster & Organic Chicken Raviolo
| Warm Potato Salad & Smoked Trout |
|
120 |
Soup
- Toasted Almond & Roasted Garlic
| Seamed Crab & White Grapes |
|
65 |
- Braised Beef & Caramelized Onion
| Gruyere Dumplings, Aged Sherry |
|
75 |
Main
- Hand-Rolled Semolina Pasta
| Cauliflower-Comte Filling & Soffritto |
|
120 |
- Turbot Steamed in 21 Aromatics
|
160 |
- Crispy Skin Yellowtail
| Smoked Aubergine, Panisse, Tomato Confit |
|
160 |
- Cider-Brined Baby Chicken
| Sweetbreads & Glazed Vegetables |
|
180 |
- Apricot-Stuffed Saddle Of Lamb
| Green Peas, Pearl Barley, Carrot-Riesling Reduction |
|
200 |
- Char-Grilled Wagyu Flatiron Steak
| Shuzhen Farm s Baby Vegetables, Caper-Anchovy Jam |
|
260 |
- Butter Basted Ranger s Valley Beef Tenderloin
| Asparagus-Roquefort Gratin, Pommes Anna, Madeira jus |
|
320 |
Desserts
- Red Berry & Peanut Opera Slab
|
55 |
- Fresh & Roasted Fruit Tart
|
65 |
- Selection Of Daily Made Sorbets & Ice Creams
|
65 |
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