Menu

Raw with champagne vinaigrette / Rasputin with vodka, creme fraiche / Broiled rockerfellar with spinach, pernod and hollandaise / Rimrock with salmon, bechamel and gruyere cheese

With an ancho chili sauce, pickled shallots and cilantro oil

With white wine, garlic, shallots and cream

Chef's choice of a variety of chilled, smoked and marinated seafood

In a savoury sesame miso tuille

Sea salt and pepper sprinkled, pan sauteed and served with hummus and olives

Creamy honey chive dressing, mimosa garnish

Grilled with lobster mashed potatoes, balsamic reduction and lemon beurre blanc

Marinated in soya, sake, mirin and grilled rare with wasabi beurre blanc and coconut jasmine rice

13 oz beef rib eye served with gorgonzola butter and a red wine demi glace

Pan fried with foie gras, porcini gnocchi, cognac and red wine demi glace

Thinly sliced duck breast paired with crispy duck confit and caramelized onion jam

Warm date pudding with warm toffee sauce and housemade vanilla bean icecream

Collection of five intense miniature desserts