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DUCK FOIE GRAS, FENNEL AND COCOA NIBS

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Giant Red Prawn, finger lime and espelette pepper

PAN SEARED SEA SCALLOPS, MANGO-GINGER AND YUZU

Octopus from the Algarve, pickled daikon and Buntan Hirado

SOUP

Roasted pumpkin cream soup with shitake mushrooms, toasted seeds with truffle

SALADS

Lettuce, red endives, tangerine and pecan nuts
Bio quinoa with saffron, glazed broad beans and shallots, sesame seeds
Bio confit vegetables with lemony thyme
Lemon pasta, prawns, marinated tomato and coriander
Lobster salad, asparagus and Grana Padano parmesan cheese
Smoked duck, pomegranate with Port, sweet and sour vegetables
Octopus, artichokes, tomato with ginger and tarragon pesto
Turbot asian salad with grilled portobello mushrooms
Mozzarella, zucchini and pleurote mushrooms, arugula pesto
Selection of smoked, grilled and marinated fish

STARTERS AND VERRINES

Foie gras mille-feuille, pumpkin, tonka broad beans and cocoa grué
Sea scallops, avocado, lime and amarillo
Prawns, celery, apple and ginger
Salmon étagé and tuna with sesame, marinated fennel with Pastis
Creamy cauliflower with truffle
Black Angus carpaccio, manchego cheese and pumpkin seed oil
Confit of cod fish, grapefruit and Taggiashe olive
White and green asparagus mousseline, with parmesan
King crab, keta salmon roe and coconut
Smoked duck, waldorf salad and orange reduction 

Crayfish sautéed with pepper leaf from Tasmanian, 

Ossetra Caviar "Black River Pearl" Green Yuzu Emulsion

SOUP

Lobster minestrone, basil oil 

SALADS

Pleurotes mushrooms, Portobello mushrooms and truffle salad
Endives, pear and roquefort
Artichokes barigoule with Pata Negra cured ham and orange reduction
Grilled prawns, pineapple confit with Espelette pepper
Lobster salad, snow peas and aioli sauce
Roasted zucchini with vegetables
Prawn in lime steam, cauliflowertabbouleh and ras el hanout
Grilled asparagus with parmesan and pomegranate
Selection of smoked, marinated and grilled fish

STARTERS AND VERRINES

Duck foie gras terrine with clementine chutney
Crab, bloody mary jelly, crunchy fennel
Prawn ceviche, red onion and passion fruit
Scallops, vegetable pipérade, watercress and pine nuts condiment
Smoked duck, waldorf salad and orange reduction
Braised red mullet, broad beans and pomegranate
Bream tartar, prawn tartar and kumquat confit vinaigrette
Quail glacé with teriyaki, apple and Portobello mushrooms
Pan seared squids, ginger and karashi sauce
Marinated salmon, creamy lemon and sage
Sea bass, roasted vegetables and vanilla vinaigrette