Wed – Sat:
5pm – 10pm
Sunday:
10am – 2pm, 5pm – 10pm
Mon – Tue:
Closed

Diner

Small Plates

  • Roasted zucchini 19

    Lemon & tahini sour cream, beet relish, radicchio & arugula salad, balsamic vinaigrette, nuts crumble and fresh figs

  • Asparagus & brocolette bowl 21

    Garlic & lemon zest cottage cheese yogurt, roasted almonds and fine herbs salad

  • Spinach & ricotta Girella 22

    Parmesan sauce, furikake and garlic chips

  • Beet carpaccio 21

    Berries gastrique, candied rhubarb, pickled parsnip, carrot & horseradish relish, charcoal turnip powder and chickpea meringue

  • Red snapper sashimi 28

    Cucumber & lime juice, grilled orange segments, marinated mustard seeds, tempura caperberries and Jeow sauce

  • Icelandic cod casserole 26

    Clams, saffron, cider, fennel, tomatoes, cream fraiche and olive oil

  • Pan fried Arctic char 25

    Gnocchi, mustard sauce, basil oil, leaf lettuce and walnut crumble

  • Hamachi tartare 24

    Seaweed mayonnaise, pickled cucumber, savory granola and taro chip

  • Date stuffed bacon brochette 32

    Pan seared scallops, Ajoblanco mousse, sautéed sweet peas & spinach, black truffle oil, salmon eggs and peanut crumble

  • Smoked kangaroo tartare 25

    Red curry mayonnaise, parmesan chips, fried julienned potatoes, dried chive powder, chili pepper & shallot jam and garlic mousse

  • Grilled beef Picanha 30

    Huancaina sauce, curry oil, balsamic onion jam, mesclun salad, balsamic vinaigrette and potato strings

  • Cumin braised lamb pappardelle 27

    Lamb Ivoire sauce, horseradish cream fraîche and spinach

Discovery menu

  • 3 courses 60$/prs
  • 5 course 95$/prs

Desserts

  • Crème brûlée of the moment with ricotta donuts 16
  • Deconstructed apple cheesecake 14

Brunch

Brunch Small Plates

Drinks

Red wine

White wine

Bubbles

Beers

Cocktails

Lunch

December 30th & 31st 2022 Menu

  • 1st Course

    Smoked halibut cheek with spinach purée, sweet potato chips, sautéed asparagus, turmeric sauce and balsamic pearls

  • 2nd Course

    Escargots with curry tomato tartare, cured celeriac, sweet garlic & basil pesto, fine herbs salad, cognac cream sauce and parmesan chips

  • 3rd Course

    Veal sweetbread & ricotta ravioli with cardamom & fenugreek mushroom bouillon and sautéed lion’s mane mushroom

  • 4ièmeService

    Duck breast with juniper berry demi-glace sauce, star anise sweet potato mouse, fried Brussels sprouts, choy tips, black olive crumble and baby potatoes

  • 5th Course

    Gâteau au fromage au chocolat blanc avec pêches confites à la rose, ficelles de jaune d’œuf à la lime, praliné de noisettes et gel à la lime & pomme

  • 90$/person

    Wine pairing 60$