First Course

from 22 to 28€
(excl. caviar)

Venison Carpaccio Gribiche sauce, crispy quail eggs, toasted pine nuts & chive blossoms
Crispy Langoustine Pak choi, Thai sauce & seasoning, cucumber, Goa cress & coriander coulis
Olive Wood Smoked Greek Eel Scallions, gomashio, cucumber, Daurenki Royal caviar & ice plant flower
Brugmann Tarte Tatin Flambé in Armagnac Jonagold confit, Foie gras from South West France, Granny Smith, Tahoon Cress & Madeira sauce
Gillardeau Oyster no.3 Tartare Mango, shallot, coriander, borage, iodine emulsion & Ossetra caviar
Our selection of Petrossian Caviar Osciètre Royal 30g
Baeri Royal 30g
Daurenki Royal 12g
First Course

Main Course

from 32 to 49€

Baked Haddock Fillet with Lemon Thyme Heritage root vegetables, bottarga & parsley espuma
Pan-fried White Fish in Lightly Salted Butter Fish soup, braised fennel, rouille sauce, apple confit & anise
Freshly caught Langoustines Carnaroli risotto, sea urchin, lemon zest, mascarpone & Ossetra caviar
Wood Squab Braised celery, mini pie, cranberry, dauphine potato & pomegranate sauce
21-Day Aged Pure “John Stone” Beef Fillet Flambé in Aberlour 12 Year O Anna apple, red Kampot pepper & Motti cress sauce
Hare à la royale Confit at a low temperature, Foie gras from South West France, Périgord black truffle & seasonal garnish
Main Course


from 12 to 14€

Braised Citrus Fruit Lemon crème brûlée, yuzu, grapefruit & candied orange
Brugmann Dame Blanche Crispy dulcey, Madagascar vanilla & Gianduja trifle
Mont Blanc Revisité Candied chestnuts, crisp meringue, white & tonka chocolate
Poached Beetroot Almond, star anise, mascarpone & Voatsiperifery pepper