5 courses 650 | |
Pairing of 5 glasses of wine 525 | |
Hamachi, blood orange, white soy, capers & almond oil | |
White asparagus with ramson, cashew & unripe peaches | |
Gnocchi, roast potato skin sauce & morel mushrooms, havgus cheese | |
Red deer, grilled oyster mushrooms, pickled mulberries & ancho pepper sauce | |
Kakigori, olive oil sorbet, puffed rice & bergamotte | |
A la carte | |
Snacks | |
Olives | 40 |
Oyster, tepache & sancho pepper | 40 |
'KFO' Korean fried oyster | 45 |
Oyster Rockefeller | 50 |
Langos, Pimenton cream & Lomo da vaca | 95 |
| |
Courses | |
Hamachi, blood orange, white soy, capers & almond oil | 125 |
Beef tartare, mushroom soy, fig & timut pepper | 125 |
White asparagus with ramson, cashew & unripe peaches | 125 |
Gnocchi, roast potato skin sauce & morel mushrooms | 165 |
Turbot on crouton, munks beard, cucumber & mussel sauce | 195 |
Red deer, oyster mushrooms, mulberries & ancho pepper sauce | 220 |
Cap of ribeye, potato, castelfranco & bone marrow sauce | 325 |
Deserts & cheese | |
Kakigori, olive oil sorbet, puffed rice & bergamotte | 95 |
Donut, black cardamom, calvados & macadamia ice cream | 95 |
Chocolate sorbet, coconut & white chocolate | 95 |
Panna cotta, Grand manier, vanilla & Passionfruit | 95 |
Tete de Moine, tomato jam & deep fried bread | 110 |