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

Diner

Small Plates

  • Caramelized onion soup 18

    Fried onions, focaccia bread, goat cheese mousse, onion relish and marinated mustard seeds

  • Pan fried celeriac steak 21

    Wheat polenta, honey garlic sauce and whipped butter

  • Confit potato roll 19

    Beurre blanc, balsamic caviar, arugula salad and herbs oil

  • Sautéed beet salad 23

    Walnut ketchup, walnut yogurt, pickled walnuts and goat cheese

  • Squid ink Carbonara pasta 28

    Crab meat, smoked salmon bacon, black truffle juice, green onions, parmesan and dried egg yolk

  • Miso & tamarind dried cod 27

    Red wine braised shallots, sautéed potatoes & Savoie cabbage, sautéed salsify and lemon beurre blanc

  • Pan fried shrimps on brioche bread 27

    Basil daikon salad, Espagnole sauce and sautéed choy tips

  • Flounder churros 22

    Sudado sauce, frilly lettuce salad, lemon olive oil, parmesan and sautéed Shishito peppers

  • Grilled beef flat iron steak 30

    Bay leaf parsnip mousse, marbled cashew sauce, oven roasted sweet potato, Brussels sprouts salad, miso vinaigrette, sour cream and bacon

  • Pork stuffed poultry ballotine 27

    Celeriac & ginger mousse, braised salsify & endive, furikaké and poultry jus

  • Pork Katsu 26

    Olive oil mashed potatoes, filly lettuce & radicchio salad and sweet and sour sauce

  • Pan fried veal sweetbreads on French toast 28

    Coconut milk & green cardamon sauce, tempura kale and tomato & rosemary glaze

Discovery menu

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

Desserts

  • Crème brûlée of the moment with ricotta donuts 16
  • Vanilla cake with cranberry jam and white chocolate mousse 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$