~ Marinated yellow fin tuna, Iberico ham, avocado pure ~ Foie gras and smoked duck, rhubarb, pain depice, Sauternes gel ~ Dumpling of lobster, tiger prawn and salmon, lemon grass broth ~ Pigeon breast, consomm, wild garlic and pt en crote ~ Banana and salt caramel sundae ~ Chocolate profitroles, ginger ice cream
Seven courses 75.00
Additional cheese course optional
Tte de Moine, apple & Calvados jelly Served table side 7.00 supplement
Chefs menu with Unusual wine pairings 125.00 Tokaji Furmint, MAD, 2012, Hungary Carignan Reserva, Vinedo Silvestre, Villalobos, 2012, Chile Tariquet, Premires Grives, 2012 France Marsanne, Louis Cheze, 2012, France Areni Noir, Karasi, Zorah, 2011, Armenia Birbt Brachetto, Angelo Negro, 2013, Italy Marsala Superiore Dolce, Vito Curatolo Arini, Italy
Chefs menu with Prestige wine pairings 165.00 Besserat de Bellefon Cuve des Moines Blanc de Blancs NV, France Bandol, Chteau de Pibarnon ros, 2012, France Peller Estates, Ice Cuve, NV, Canada Cervaro della Sala, Antinori, 2011, Italy Pauillac, Les Tourelles de Longueville, Ch Pichon-Longueville-Baron, 2007, France Tokaji Edes Szamorodni, Disznoko, 2008, Hungary Dows Quinta do Bomfim, 2001, Portugal
maze sushi platter Mixed selection from the sushi bar 14.00
Arctic king crab, braised octopus, brown crab pure 14.00
Marinated yellow fin tuna, Iberico ham, avocado pure 14.50
Pigeon breast, consomm, wild garlic and pt en crote 17.50
Cannon of lamb, belly, cauliflower and spiced lentils 18.50
Braised veal shin, sweetbread, carrots and kale 17.50
A cover charge of 2.00 per head will apply in the dining room only. All prices are inclusive of VAT A 12.5% discretionary service charge will be added to your final bill