Menu

Burnt spring onion yogurt, green pea, purslane and sumac salad

Coconut milk, red curry, chilmole tempura, asian chimichurri, lightly spicy

Mushroom-nori emulsion, marinated shitake, garlic chips, honey-soy glaze

Lobster roll style, avocado-wasabi, cilantro, mullet caviar

Poached in sake, caramelized endives, citrus and mango emulsion

Cocktail sauces (bacon artichoke and classic cocktail

Matane shrimps, labneh, grilled and paprika marinated cucumber

Kimchi sauce, bonito, lime

110gr, leeks, citrus supreme, roasted hazelnuts, gremolata

King mushrooms, sesame aïoli, black truffles, parmesan, tempura

Piri-Piri, chanterelles, morels, samphire, creamed corn, butter crouton

Tomato relish, charcoal grilled shishitos, tomato caramel, panko, nduja

Bacon jam, aji panca aïoli, lemon hummus

Arrabiata, perfect egg and crème fraîche

Mushrooms and oxtail ragout, butter, parmesan, bone marrow

6 oysters, tomatillas, short ribs marmelade, gruyère

Peanut aïoli, burnt kimchi (Market price)

Half chicken, boursin, yellow miso butter

Kimchi,peanuts, soya, ginger

6 oz, Asian chimichurri

Virgin sauce, kalamata olives, fennel salad

6 oz, Certified Angus Beef, porto and cipollini sauce, prosciuto butter mashed potatoes

12 oz, cognac and black pepper sauce, fried leeks
Add a bone marrow +9$

Eggplant caviar, pistachios

Chef's recommendation (Market Price)