5 COURSES
675
Wine pairing “ESSENTIAL” 5 glasses
575
Wine pairing “CURATED” 5 glasses
1200
Hiramasa, Mirinda tomato, piment & salsa macha
Gnocchi, peas, pecorino, morels, oregano & morcilla ibérico
Beef tartare, café de paris, toasted mustard seeds, glasswort & watercress
Stuffed guinea fowl, capers, new onions, carrot & vadouvan sauce
Fig compote, raspberries, milk ice cream & Champagne sabayon
SNACKS
Lucques olives
40
‘French toast’ - Västerbotten cheese, aged balsamic & lomo de vaca
75
Ossetra caviar, creme fraiche 48%, raw shrimp & fried steam bun
295
Gillardeau oyster, lime kosho, green tabasco & kaffir lime
55
Gillardeau oyster, celery, piment, vodka & fermented chili
55
Deep fried gillardeau oyster, sichuan pepper, Japanese mayo & grapefruit
55
DISHES
Hiramasa, Mirinda tomato, piment & salsa macha
160
Beef tartare, café de paris, toasted mustard seeds, glasswort & watercress
165
Gnocchi, peas, pecorino, morels, oregano & morcilla ibérico
185
Lobster agnolotti, peaches, dried tomatoes & harissa
275
Stuffed guinea fowl, capers, new onions, carrot & vadouvan sauce
275
Iberico tomahawk, potato puré, castelfranco & pepper sauce (2 persons)
675
Monk fish tail, Friggitelli pepper, zucchini olive oil blanquette (2 persons)
650
DESSERTS & CHEESE
Fig compote, raspberries, milk ice cream & Champagne sabayon
105
Chocolate sorbet, hazelnut, white chocolate cream & vanilla miso
105
strawberry tarte tatin, double cream, vanilla syrup & elderflower
150
‘Frank’s ostemad’ - Tête de Moine, tomato jam, milk bread & lavender
110