Starters
FRESH LOCAL STONE BASS
THAI GREEN CURRY AND COCONUT, SEAWEED AND CUCUMBER, PICKLED DAIKON
15

IN-HOUSE CURED DUCK PROSCIUTTO
LOCAL ASPARAGUS, VALENCAY CHÈVRE CUSTARD, I.G.P HAZELNUTS
14

FOIE GRAS AND CHICKEN LIVER PARFAIT
BEETROOT SALAD, COMPRESSED PEAR, KOPKE PORT SYRUP, TOASTED BRIOCHE
14
TAGLIATELLE ALL’ UOVO WITH VEAL SWEETBREADS
LOCAL BROAD BEANS, SHIITAKE MUSHROOMS
14/18

LOCAL RED PRAWNS AND MONKFISH RAVIOLI
PICKLED GINGER, PECORINO STAGIONATO SAUCE
15/19

ACQUERELLO AGED RISOTTO
TOMATO MORTGAGE, STRACCIATELLA DI BUFALA, PESTO GENOVESE
13/17


Main Courses
FRESH FISH OF THE DAY
MARKET PRICE


GRAIN FED BEEF SIRLOIN
PICKLED SHIMEJI MUSHROOMS, ROASTED CARROTS, BEER ONION PURÉE
29

SLOW COOKED MILK FED VEAL LOIN
BUTTERNUT SQUASH, PORCINI POWDER, PORT WINE JUS
27
PAN-FRIED GUINEA FOWL BREAST
GUINEA FOWL LEG KOFTA, CHICKPEA AND RAS EL HANOUT SPICE, BRAISED CHICORY
25

SLOW COOKED WILD BOAR FILLET
GRAPE CHUTNEY, PRESERVED GRAPES, GAME JUS
26

TWICE BAKED COMTE CHEESE SOUFFLÉ
WALNUTS, MELLIEHA FIG CHUTNEY, SAUCE MORNAY
20


Desserts
AMARETTO CRÈME BRÛLÉE
LOCAL ORANGE MARMALADE
6

VALRHONA CHOCOLATE CREMEUX
BUTTERSCOTCH ICE-CREAM, CHOCOLATE TUILE
7

SESAME SEED SPONGE CAKE
CARAMELIZED CHOCOLATE GANACHE CANNOLO, MATCHA TEA ICE-CREAM
8
WHITE CHOCOLATE AND STRAWBERRY GATEAU
NAMELAKA, SALTED ALMOND ICE-CREAM
7

SELECTION OF FINE EUROPEAN CHEESES
LOCAL ORANGE CHUTNEY, LAVOSH BISCUITS
12