5 COURSES
675
PAIRING OF 5 GLASSES OF WINE
550
Sea bream, grapefruit, fennel, caperberries & bee pollen
Pulpo, grilled pinapple, sobrasada, potato & aioli
Cannelloni, confit rabbit, pine nuts & ceps
Halibut en croûte, smoked dab, fiolaro, chives purée & chicken glace
Lemon posset, olive oil sorbet, citrus salat & champange
SNACKS
Lucques olives
40
Gold selection caviar, creme fraiche 48%, raw shrimp & fried steam bun
285
Gillardeau oyster, lime kosho, green tabasco & kaffir lime
55
Gillardeau oyster, onion, madagascar pepper & mezcal
55
Deep fried gillardeau oyster, sichuan pepper, Japanese mayo & grapefruit
60
DISHES
Sea bream, grapefruit, fennel, caperberries & bee pollen
145
Pulpo, grilled pinapple, sobrasada, potato & aioli
160
Risotto, Paleta Mangalica, marsala & wintertruffles
275
Cannelloni, confit rabbit, pine nuts & ceps
275
Halibut en croûte, smoked dab, fiolaro, chives purée & chicken glace
235
Iberico tomahawk, potato puré, castelfranco & pepper sauce (2 persons)
575
Monkfish tail, tomato mostarda, kale & lobster bearnaise (2 persons)
650
DESSERTS & CHEESE
Canelé
45
Lemon posset, olive oil sorbet, citrus salat & champagne
105
Chocolate sorbet, hazelnut, white chocolate cream & miso caramel
105
Pain perdu, brown butter ice cream & tamarind caramel
115
‘Frank’s ostemad’ - Tête de Moine, tomato jam, milk bread & lavender
110