5 courses 600 | |
Pairing of 5 glasses of wine 485 | |
Shrimp tartare, tomato, piquillo, aioli & achiote | |
Miso haddock, fennel, pak choi & mussel sauce | |
Creamy corn, barley miso, socca & scarmorza | |
Pork neck, friggitelli pepper, ramsons, thai basil & olive oil blanquette | |
Baked figs, white balsamico, milk ice cream & fig leaf oil | |
A la carte | |
Olives | 40 |
Oyster, verjus, onion & lime kosho | 40 |
Fried oyster & kimchi remoulade | 40 |
Potato, egg & furikake | 90 |
Shrimp tartare, tomato, piquillo, aioli & achiote | 135 |
Scallop, peach, timut pepper & lardo | 135 |
Creamy corn, barley miso, socca & scarmorza | 135 |
Miso hake, fennel, pak choi & mussel sauce | 220 |
Langoustine agnolotti, harissa, white grapefruit & bisque | 215 |
Pork neck, friggitelli pepper, ramsons, thai basil & olive oil blanquette | 225 |
Côte de Boeuf, potato, Brillat Savarin, treviso salad & bone marrow sauce (recommended for 2 pers.) | 1100 |
Baked figs, white balsamico, milk ice cream & fig leaf oil | 95 |
Sheeps yoghurt parfait, apricots, apricot liquer & raspberry granita | 95 |
Chocolate sorbet, toasted coconut & white chocolate | 95 |
Tete de Moine, tomato jam & deep fried bread | 110 |