APPETIZERS TUNA Nagasaki prefecture, Nagasaki, Japan 1,100 Grilled Tuna tataki served with Tuna Royale Crispy filo pastry / basil / olives from Nyon Organic tomatoes from the South of Thailand LOBSTER (a) Maine, U.S.A. 1,300 Maine lobster salad and poached lobster Cauliflower raw / mousse / puree Clam vinaigrette SCALLOP (p)(a) Onagawa, Miyagi prefecture, Japan 900 Grilled Onagawa scallops Grilled leek / crispy / purée Espuma of bacon BEEF TARTAR Breeze, New South Wales, Australia 950 Our version of the tartar Egg yolk 67C / cornichon / horseradish ice cream Pan seared Rougie foie gras Foie gras mousse / salad of the season Raspberry gel / fresh 1,100 SOUPS LOBSTER BISQUE (a) Maine, U.S.A. 680 Lobster ravioli Lemon cream / Lemongrass WILD MUSHROOM SOUP 680 Mushroom duxelles / black winter truffle Deep-fried egg yolk
FROM THE OCEAN BOUILLABAISSE (a) Tsukiji market, Tokyo, Japan 1,900 Our version of the traditional South of France boui llabaisse Grilled wild catch of the day from Japan Baby fennel / rouille / oyster SOLE (a) Guilevinec, Brittany, France 2,100 Poached sole with button mushroom duxelles Cepe puree / banana shallot Shallot reduction FROM THE COUNTRY SIDE DUCK (a) Bourg-en-Bresse, Ain, France 2,100 Barbarie duck roasted on the bone with Sichuan pepp er Thai turnip / dried fruits / beetroot Duck jus LAMB (a)(p) Pyrenees, Aragon, Spain 1,900 Lamb loin cooked with garlic and thyme Provençal vegetables / black olive polenta / garlic puree Lamb jus FILLET OF BEEF (a) Breeza, New South Wales, Australia 1,900 Grilled fillet of beef Betel leaf tempura / saffron potato / shallot confit Anchovy jus
FIRE TASTING MENU LOBSTER (a) Maine lobster / cauliflower / clam vinaigrette Robert Denogent Chardonnay, Macon, Burgundy, France Foie gras mousse / sablé / raspberry Domaine des Enfants Grencahe Blanc Blend, Tabula Rasa, Roussillon, France SNAIL (a) Snails in garlic butter / open ravioli / sage milk Domaine Mur-Mur-Ium Viognier, Southern Rhône Valley, France LAMB (a) Lamb loin from Aragon / navy bean cream / ratatouille Le Plan Gigondas, Grenache, Syrah, Mourvedre, Southern Rhône Valley, France EXOTIC Candied pineapple / mango compote / coconut meringue Chateau Jolys, Cuvee Jean, Jurançon, France 3,000 FIRE + WINE PAIRING BY OUR SOMMELIER Ashley Ziegler 4,000
FIREPLACE TASTING MENU LOBSTER (a) Maine lobster / cauliflower / clam vinaigrette Robert Denogent Chardonnay, Macon, Burgundy, France EGG YOLK CONFIT (a)(p) Mushroom duxelle / onion puree / crispy bacon Champagne Autréau Brut Rosé Premier Cru, Marne, France Foie gras mousse / sablé / raspberry Domaine des Enfants Grencahe Blanc Blend, Tabula Rasa, Roussillon, France SNAIL (a) Snails in garlic butter / open ravioli / sage milk Domaine Mur-Mur-Ium Viognier, Southern Rhône Valley, France LAMB (a) Lamb loin from Aragon / navy bean cream / ratatouille Le Plan Gigondas, Grenache, Syrah, Mourvedre, Southern Rhône Valley, France GOAT CHEESE Potato foam / honey EXOTIC Candied pineapple / mango compote / coconut meringue Chateau Jolys, Cuvee Jean, Jurançon, France 3,600
GRILLED SELECTION RIB EYE Brisbane, Queensland, Australia Stockyard, marble score 8 300 grams 4,500 400 grams 6,000 TENDERLOIN Breeza, New South Wales, Australia Jack s Creek, marble score 6 200 grams 2,900 300 grams 4,350 500 grams 7,250 LAMB Pyrenees, Aragon, Spain 250 grams 1,800 ROAST BEEF Brisbane, Queensland, Australia Roasted prime rib, marble score 4 350 grams 2,800 BONE -IN RIB EYE Brisbane, Queensland, Australia Roasted on the bone with garlic and thyme, marble score 4 Per 100 grams 520 All grilled items with choice of Red wine sauce (a), Peppercorn sauce (a) or Béarnaise sauce SIDE DISHES Seasonal market vegetables 300 Mashed potato from Belgium 300 Mixed green salad, balsamic vinaigrette 200 Creamy spinach, Parmesan pine nut chips 300 Seasonal sautéed mushrooms, Colonnata lard (p) 300