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749 AED per person
Add wine flight pairing - 579 AED

L'AMUSE BOUCHE
seasonal
Veuve Cliquot, yellow Label, Brut Champagne 125ml

LA SAINT JACQUES
Fine scallops carpaccio, Beluga Caviar and shio ponzu dressing
2020 Altano, Malvasia, Douro, Portugal 75ml


LE CAVIAR « ROYAL OSCIETRA »
Caviar over a crispy poached egg with smoked salmon
2020 Lupi Reale, Trebbiano, Abruzzo, Italy 75ml

LE FOIE GRAS
Hot duck liver, glazed apple roll in tangy hibiscus juice
2016 Chateau Armajan des Ormez, Sauternes, Bordeaux, France 50ml

LA LANGOUSTINE
langoustine in ravioli with truffle, foie gras sauce and green cabbage
2019 Nicolas Rossignol, Aloxe Corton Pinot Noir, Burgundy, France 75ml

LE BLACK COD
Marinated with miso under daikon with a yuzu infusion
2017 Francois Villard, Viognier, Condrieu, France 75ml

L’AGNEAU DE LAIT
Milk fed lamb chops and confit shoulder
or
LA CAILLE
Lacquered quail, stuffed with foie gras, potato roll and mash potatoes
or
LA JOUE DE BOEUF
Cooked 18 hours <à la Bourguignonne> style
2010 La Chapelle de Potensac, Medoc, Bordeaux, France 75 ml

LE PRE-DESSERT
Chef’s seasonal pre-dessert

LA FRAISE
Crispy strawberry sphere served with berry jam and Chantilly
Mon Cheri – Vodka, crème de cassis, fraise des bois & strawberry foam

MENU « EPICURE »

749 AED per person
Add wine flight pairing - 579 AED

L'AMUSE BOUCHE
seasonal
Veuve Cliquot, yellow Label, Brut Champagne 125ml

LA SAINT JACQUES
Fine scallops carpaccio, Beluga Caviar and shio ponzu dressing
2020 Altano, Malvasia, Douro, Portugal 75ml


LE CAVIAR « ROYAL OSCIETRA »
Caviar over a crispy poached egg with smoked salmon
2020 Lupi Reale, Trebbiano, Abruzzo, Italy 75ml

LE FOIE GRAS
Hot duck liver, glazed apple roll in tangy hibiscus juice
2016 Chateau Armajan des Ormez, Sauternes, Bordeaux, France 50ml

LA LANGOUSTINE
langoustine in ravioli with truffle, foie gras sauce and green cabbage
2019 Nicolas Rossignol, Aloxe Corton Pinot Noir, Burgundy, France 75ml

LE BLACK COD
Marinated with miso under daikon with a yuzu infusion
2017 Francois Villard, Viognier, Condrieu, France 75ml

L’AGNEAU DE LAIT
Milk fed lamb chops and confit shoulder
or
LA CAILLE
Lacquered quail, stuffed with foie gras, potato roll and mash potatoes
or
LA JOUE DE BOEUF
Cooked 18 hours <à la Bourguignonne> style
2010 La Chapelle de Potensac, Medoc, Bordeaux, France 75 ml

LE PRE-DESSERT
Chef’s seasonal pre-dessert

LA FRAISE
Crispy strawberry sphere served with berry jam and Chantilly
Mon Cheri – Vodka, crème de cassis, fraise des bois & strawberry foam