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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 LE CITRON Crystal lemon sphere served with smooth lemon cream and yuzu sorbet 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 LE CITRON Crystal lemon sphere served with smooth lemon cream and yuzu sorbet Mon Cheri – Vodka, crème de cassis, fraise des bois & strawberry foam