Hours of Operation
- Every day, seasonally
- 6:00 pm–9:30 pm
Starters
- Foie Gras
- With pineapple trio, Sichuan sauce, yuzu
- 4,500
- Yellowfin Tuna Tartare and Oscietra Caviar (20gr)
- With lemon cream, chives, blini
- 22,000
- Sea Scallop (G)
- With green pea, shiitake, miso
- 4,600
- Moorea Shrimp
- With ravioli, cilantro, leeks, shimeji, coconut and lime emulsion
- 4,100
- Crispy Egg
- With smoked salmon, asparagus, pota, nori
- 3,900
- Mixed green salad (V)
- With black truffle vinaigrette, parmesan, crouton, cherry tomato
- 3,800
- Provençale vegetable tartlet
- With tomato, asparagus, zucchini, olive, balsamic
- 3,600
Main Courses
- Ahi Yellowfin Tuna (D) (G)
- With Ratatouille, pancetta, herb salad
- 5,900
- Seabass (G)
- With crab, pota, green pea, saffron emulsion
- 6,800
- Mahi Mahi
- With smoked ratte potato, parsley jus, lemon butter
- 6,200
- Asparagus Risotto (G)
- With arborio rice, Parmigiano Reggiano, dehydrated porcini
- 5,700
- Australian Lamb (G)
- With carrot purée, caramelized onion, lamb jus, semi-dried tomato
- 6,600
- Surf and Turf (G)
- With prime Black Angus tenderloin, European lobster, extra virgin olive oil, mashed potatoes and beetroot reduction
- 8,200
- “Chateaubriand” to share (G)
- With tableside-carved 21 oz. Black Angus, truffle mashed potato, grilled asparagus, beurre maître d’hôtel, green peppercorn sauce, morel sauce
- 16,500
(G) Gluten free option possible (V) Vegetarian option (D) Dairy free option