Dinner menus

XO EGG G

• onion bouillon, onion mayo, kataifi (fee-range eggs)

QUAIL L, G

• pearl barley with truffle, mushroom glaze, roasted onion

HONEY CAKE L, G

• whiskey ice cream, mascarpone honey cream

VEAL TONGUE L

• herb potatoes, apple vinegar glaze, forest mushroom salad

LAMB P

• rataouille, vegetable jus, kale

CHOCOLATE BROWNIE G, V, P

• cherry tonka sorbet, blood orange, praline

ANGUILLE P, G

• foie gras, pork belly, tomato and basil

OCTOPUS L

• kale terrine, dill creme, potato mousse

CAMEMBERT MOUSSE G, L, P

• flowering quince chutney, grape consommé, walnut

ANGUILLE P, G

• foie gras, pork belly, tomato and basil

ENTRECOTE

• roasted potatoes, salted beans, juniper sauce

PERSIMMON L, P

• jasmine cream, pistachio meringue, white chocolate

PORTOBELLO V, P

• tapenade, miso broth, cashew nut

CARROT V, P, G

• fermented carrot, carrot confit, couscous

CHOCOLATE BROWNIE G, V, P

• cherry tonka sorbet, blood orange, praline