New 2025 Menu
Spring Menu: Awakening of Flavors (March - May)
Theme: Fresh beginnings, light, vibrant flavors, and botanical essence.
Amuse-Bouche
Asparagus Velouté with Lemon Air – A classic French soup elevated with modernist citrus foam.
Compressed Watermelon with Aged Balsamic Pearls – A molecular twist on a refreshing starter.
Starters
Langoustine Tartare with Yuzu and Avocado Mousse – Classic French seafood meets Japanese citrus.
Spring Pea Risotto with Black Truffle Dust (Gluten-Free, Vegetarian) – Creamy Arborio rice with shaved truffles and pea shoots.
Mains
Herb-Crusted Lamb Rack with Mint Chimichurri and Fava Beans – A French classic infused with South American flavors.
Sous Vide Turbot with Lemon Verbena Butter and Baby Vegetables – Modern technique meets classic French fish dish.
Cauliflower Steak with Harissa and Cashew Cream (Vegan, Keto) – Charred cauliflower served with a smoky, nut-based sauce.
Desserts
Rhubarb and Strawberry Mille-Feuille – Layers of flaky pastry with seasonal fruits and vanilla cream.
Matcha and White Chocolate Soufflé – A fusion twist on the classic soufflé.
Coconut Panna Cotta with Elderflower Gelée (Vegan, Gluten-Free).
Summer Menu: The Height of Abundance (June - August)
Theme: Bright, bold flavors with emphasis on fresh, sun-ripened produce and seafood.
Amuse-Bouche
Chilled Cucumber Consommé with Dill Oil and Edible Flowers
Molecular Melon Sphere with Iberico Ham Foam
Starters
Heirloom Tomato and Burrata Salad with Basil Granita – Classic Italian with a Michelin-level twist.
Crab and Mango Salad with Coconut-Lime Dressing – Light, tropical fusion dish.
Mains
Grilled Wagyu Beef with Chimichurri and Roasted Corn Purée – Premium beef paired with South American flavors.
Pan-Seared Scallops with Corn Espuma and Crispy Pancetta – A modern take on surf-and-turf.
Zucchini Noodles with Pesto Foam and Cherry Tomatoes (Vegan, Keto) – Fresh and healthy, yet luxurious.
Desserts
Deconstructed Lemon Tart with Basil Ice Cream – A playful reinvention of a classic dessert.
Charred Pineapple Carpaccio with Coconut Sorbet and Rum Gel
Chocolate Avocado Mousse with Raspberry Coulis (Vegan, Keto).
Autumn Menu: The Harvest Feast (September - November)
Theme: Earthy, rich flavors, celebrating mushrooms, game, and root vegetables.
Amuse-Bouche
Pumpkin Espuma with Toasted Pepita Crumble
Beetroot Macaron with Goat Cheese Mousse
Starters
Wild Mushroom Consommé with Truffle Foam – Deep, umami-rich broth with a modernist twist.
Duck Confit Salad with Pomegranate and Chestnut Vinaigrette – A balance of richness and acidity.
Mains
Venison Loin with Blackberry Jus and Parsnip Purée – Game meat paired with seasonal fruits.
Black Cod with Miso-Caramel Glaze and Roasted Root Vegetables – A blend of Japanese flavors with Michelin inspiration.
Butternut Squash Wellington with Sage Beurre Blanc (Vegetarian).
Desserts
Spiced Pear Tarte Tatin with Cinnamon Crème Anglaise
Carrot Cake with Orange Mascarpone and Walnut Soil
Pumpkin Cheesecake with Maple Pecan Brittle (Gluten-Free).
Winter Menu: Indulgence and Comfort (December - February)
Theme: Warm, hearty dishes with luxurious, comforting flavors.
Amuse-Bouche
Foie Gras Mousse with Sauternes Gel and Brioche Crumble
Smoked Celeriac Purée with Hazelnut Crumble
Starters
French Onion Consommé with Gruyère Foam and Croutons – A lighter, modern take on the classic soup.
Lobster Bisque with Cognac, Cream and Lobster Meat – Rich and decadent.
Mains
Beef Wellington with Red Wine Reduction and Truffle Mash – Classic luxury, perfectly executed.
Roast Duck Breast with Orange Gastrique and Braised Red Cabbage – A classic French dish with winter flavors.
Braised Portobello Mushrooms with Red Wine Jus and Parsnip Mash (Vegan, Keto).
Desserts
Dark Chocolate Fondant with Tahitian Vanilla Ice Cream
Chestnut Mont Blanc with Cassis Coulis
Spiced Hot Chocolate Sphere with Hidden Ganache – A dramatic dessert with melted surprise.
