Reserve Now 98pp
First Course
- Lobster Bisque
Fennel, Green Apple, Sherry; Crème Fraiche, Caviar - Beet Tartare
Buckwheat Groats, Mustard, Crème Fraîche, Dill (v) - Tender Shrimp & Butter Lettuce Salad
Avocado, Soft Herbs, Sherry Vinaigrette - Yellowtail King Fish Sashimi
Cucumber, Scallion Ponzu - Maine Sea Urchin +10
Miso-Soy Chili Butter, Yuzu, Toasted Milk Bread
Main Course
- Wild Mushroom Risotto
5 year old Parmigiano Reggiano, Perigord Black Truffles - Local Halibut Poached in Olive Oil
Saffron, Potato-Leek Espuma, Mussels, Iberico Jamon - Lightly Smoked Salmon
Fennel, Beets, Mustard Cream, Dill, Caviar - Crab Tagliatelli
Lemon, Sea Urchin - Butter Poached Lobster +20
Chanterelles, Savoy Cabbage, Green Apple, Celery Root Champagne Beurre Blanc - Binchotan Grilled Wagyu Striploin $25
Leeks, Shiitake, Sweet Potatoes, Miso
Desserts by Romina Peixoto
- You own my Heart
Macaroon Shell, Rose Petal Cream, Raspberry and Lychee Cremeaux - Chocolate Sensations
Hazelnut Dacquoise Cake, Hazelnut Praline Ice Cream, Milk Chocolate Cream Hot Milk Chocolate Sauce - Trio of Sorbets
Chefs Selection