Menus Set Dinner

Australian grass-fed beef tenderloin tartar seasoned with herbs and condiments

Boston lobster bisque, lobster tartare with chives, garlic croutons and Avruga caviar

Poached Brittany john dory, bi-color zucchini, dried tomatoes, Kalamata olives and beurre blanc sauce

3-Hour slow cooked and roasted acorn-fed Iberico pork tenderloin, ratatouille and seed mustard sauce

Granny Smith apple compote with mascarpone cream, crumble and basil lemon sorbet

Atlantic crab seasoned with tartar sauce, avocado purée, espelette croutons, herbs salad and balsamic sorbet

Home made duck liver terrine, shine muscat, thyme sable biscuit and toast

Uni chawanmushi topped with fresh Bafun uni, fennel cream and sturgeon amur caviar

Seared Hokkaido scallop, watercress purée, saffron broth with poached daikon

Poached Canadian lobster tail, eggplant caviar, baby spinach purée and bisque jus

2-Hour slow cooked and roasted Miyazaki Wagyu beef tenderloin A4, butternut squash purée, red skin potatoes, caramelized onion and red wine sauce

Rum soaked baba glazed in passionfruit juice and Tahitian vanilla whipped cream