Appetizers
- Wagyu Steak Tartare
- Egg Yolk, Caviar, Tarragon, Sourdough (G, MU, E, F, SU)
- Paired with Perrier-Jouet Blason Rosé
- Grilled Octopus
- Potato, Romesco, Grilled Pepper Dill Salsa (MO, N, GF, SU)
- Paired with Gaja Vistamare
- Foie Gras Terrine
- Crispy Bread, Granny Smith Apple, Cocoa Nibs (G)
- Paired with Amelia Chardonnay
Mains
- King Crab Spaghetti
- Cherry Tomato, Lemon Zest, Crispy Garlic, Red Chilli (G, C, E, D, SU, CE)
- Paired with Mont Chauve, Chassagne-Montrachet
- Steak Frites
- New York Strip, Fries, Herb Sauce (GF, D, MU, CE, F)
- Paired with Chateau Leoville Poyferre, Saint-Julien, Bordeaux
- Roasted Sea Bass
- Saffron Fregola, Preserved Lemon, Broccolini (E, G, D, F, SU, C)
- Paired with Cloudy Bay, “Te Koko,” Sauvignon Blanc
Desserts
- Chocolate Soufflé
- 70% Guanaja, Vanilla Ice Cream (D, E)
- Paired with Perrier-Jouet Grand Brut
- Raspberry Emulsion
- Lady Pink Tarte Tatin, Raspberry-Lychee Sorbet, Candied Pistachios, Fresh Raspberry (N)
- Paired with Taylor’s 10 Port
Menu is subject to change. For further assistance, kindly contact the restaurant directly.