A LA
CARTE
Starters and Intermediate Courses
Tomato | Verbena | Fennel | PX sherry (Vegetarian)
32
Venison shoulder tartare | Vadouvan | Lovage | Smoked egg yolk
42
Pan-seared langoustines | Tamarillo | Saffron | Pistachio
52
Eel | Pork knuckle | Green herbs | Turnip | Lemon leaf (Chef's signature)
52
Veal sweetbread | Oxtail | Salsa verde | Madeira jus
52
MAIN course
Green asparagus | Idiazabal | Cumin | Sage (Vegetarian)
42
Tasting of whole Canadian lobster
85
Red mullet | Mussels | Bouillabaisse | Lemongrass
65
Venison loin | Sakura leaf | Cherry | Ras el hanout
69
Anjou pigeon | Epoisses cheese | Beetroot | Artichoke (Chef's signature)
69
desserts
Mango | Passion fruit | White chocolate | Green curry (Chef's signature)
25
Blackberries | Nutmeg | Coconut | Elderflower
25
Violet | Calamansi | Zallotti blossom
25
Cheese trolley & accompaniments
29