Dinner Menu
2000 Dom Pérignon Blanc
TACO DE CRABE ACCOMPAGNÉ DE CAVIAR
Spanner crab, sautéed with Calvados, set in a sweet corn taco,
with Osetra caviar, crispy pork belly, avocado purée and fresh nutmeg
NV Ginrei Tateyama Amaharashi Junmai Daiginjõ-Shu Toyama, Japan
-
LINGUINI ET RISONI AUX CHANTERELLES
Linguini and risoni cooked in cep stock served
with freshly shaved truffle and chanterelle mushrooms
1938 Château Villargeil Rivesaltes Languedoc Roussillon, France
-
BOUILLABAISSE ‘EN CINQ MINUTES’ ET TARTARE DE KINGFISH
Five minute bouillabaisse; tartare of kingfish and buffalo milk skin, mussel stock infused with aromatic herbs, and a touch of theatre
2007 Hiedler Grüner Veltliner Spiegel Kamptal, Austria
-
TERRINE DE LANGUE DE BOEUF
Terrine of ox tongue, foie gras and Puy lentils with a jelly of Pedro Ximenez sherry and eight spice powder
2000 Palacio de Bornos Verdejo Varietal Rueda, Spain
-
TRUITE FUMÉE
Ocean trout with horseradish, baby beets and black cabbage,
smoked at the table
2006 Domaine Romaneaux-Destezet Hervé Souhaut La Souteronne Vin de pays Rhône Valley, France
-
JUS AU VERJUS
Liquid frozen verjus
-
CANARD À LA CANNELLE
Roast of duck breast and confit leg with cinnamon and baby turnips
2003 Pizzini Sangiovese Rubacuori King Valley, Victoria
-
RÔTI DE PORC
Roast Kurobuta pork belly with pork rillette pancake
and panada stuffed baby apple
1967 Clos Triguedina Cahors, France
-
FROMAGE
Whipped Ironstone Gouda sandwich with pistachio cracker
and crispy bacon
2000 Dom Pérignon Champagne Épernay, France
-
SOUFFLÉ À LA PISTACHE
Pistachio soufflé with triple sec custard
2006 Isabel Noble Sauvage Marlborough, New Zealand
-
BOULE DE CARAMEL FOURRÉE À LA MOUSSE DE COING
Quince foam set into a caramel sphere with white chocolate cage and frozen white chocolate soil
1989 Hugel Gewürztraminer Sélection de Grains Nobles Alsace, France
-
1998 Dom Pérignon Rosé
NOTRE SÉLECTION DE CAFÉS, THÉS, INFUSIONS ET PETITS-FOURS
A selection of coffee, teas, infusions and petits-fours
-
