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À la carte menu

Experience

  • Chickpea Salad with baby spinach and Greek feta cheese

    11

  • Green Salad with cream cheese, pear and walnut, beetroot and lountza

    11

  • Lettuce leaves, cherry tomatoes, shrimps, dried egg yolk, lountza

    12

  • Celery root tartar with crumble dry nuts with pickled celery root

    9

  • Gnocchi with parmesan cream and broccoli/rosemary veloute

    12

  • Sea Bass ceviche, marinated in citrus juices with sour milk and grape leave

    14

  • Tuna tataki with lemon/miso paste, coriander salsa and caviar

    15

  • Scallops with beetroot cream, beetroot meringue and horseradish/black olive salsa

    16

  • Octopus with horseradish cream and shallots

    18

  • Beef Black Angus carpaccio with dashi mayonnaise, pine nuts and lavender

    12

  • Foie gras with onion/red berries puree and parfait foie gras

    14

  • Cauliflower steak with various textures of cauliflower

    12

  • Risotto with shrimps and parmesan

    14

  • Red mullet fillet with beurre blanc cider, spinach and feta cheese

    19

  • Sautéed Sea Bass with shrimps, goat cheese and cauliflower with aromatic sauce

    19

  • Pork fillet with carrot/barbecue puree, fermented Chinese lettuce, carob syrup and mushrooms

    15

  • Beef Cheeks with celery root puree, bonito/beef broth with parsley/anchovy cream

    17

  • Chicken fillet and chicken thigh with corn with mushroom and truffle

    17

  • Rack of lamb with red cabbage braise and red cabbage puree

    26

  • Australian Beef Fillet Black Angus with eggplant puree and hollandaise cream

    38

  • Orange Pie with yogurt ice cream

    7

  • Lemon tart with Basil sorbet

    8

  • Mont Blanc with whisky and chocolate

    9

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