Tasting Menu

Oysters Pearl

Mignonette pearls, finger lime, champagne foam, shiso

Wagyu Carpaccio

Truffle aioli, 36-month aged parmesan, crispy capers, smoked salt

Burrata & Fig

Heirloom tomato, aged balsamic glaze, Ligurian basil oil, toasted pine nuts

Foie Gras Sauté

Caramelised apple, brioche crumble, sauternes reduction, microgreens

Mediterranean Branzino

Salt-baked whole sea bass, wild herbs, lemon emulsion, confit cherry tomatoes

Bluefin Tuna Tartare

Avocado mousse, ponzu dressing, black sesame tuile, wasabi pearls

Lobster Ravioli

Brittany blue lobster, saffron bisque, micro herbs, oscietra caviar

Golden Scallops

Seared king scallops, cauliflower velouté, crispy chorizo, yuzu zest

Dover Sole Meunière

Classic butter sauce, confit potatoes, brown butter hazelnut, capers

Iberico Pork Pluma

Charred heritage leeks, apple purée, black garlic, mustard seed jus

Risotto Acquerello

36-month Parmigiano-Reggiano, black winter truffle, aged butter

Wagyu A5 Tenderloin

Japanese A5 wagyu, bone marrow emulsion, caramelised shallots, sauce périgourdine

Truffle Tagliolini

Hand-rolled pasta, black winter truffle, 36-month parmesan foam, chive oil

Valrhona Soufflé

70% Guanaja chocolate, Tahitian vanilla bean ice cream, cocoa tuile

Lemon Sphere

Meyer lemon mousse, basil gel, shortbread crumble, yuzu sorbet

Mille-Feuille Revisité

Caramelised puff pastry, crème légère, seasonal berries compote

Seasonal Selection

Chef's selection of petit fours and seasonal preparations

Dom Pérignon Vintage 2012 Champagne

Épernay, Champagne, France · Full bottle

Barolo Riserva Monfortino 2014 Red

Giacomo Conterno, Piedmont, Italy · Full bottle

Puligny-Montrachet 1er Cru 2019 White

Domaine Leflaive, Burgundy, France · Full bottle

Sassicaia 2018 Red

Tenuta San Guido, Bolgheri, Tuscany, Italy · Full bottle

Chablis Grand Cru Valmur 2020 White

Domaine Raveneau, Burgundy, France · Full bottle

Wine Pairing Experience

Curated glass-by-glass pairing with each course, selected by our sommelier