Tomato carpaccio, feta bits, sesame and honey vinaigrette, toasted pistachios
Melon gaspacho, garlic-infused olive oil, toasted pumpkin seeds, tomato and onion relis
Red tuna crudo, creamy stracciatella, confit tomatoes, green chili pickles, pomegranate
Hand-cut beef tartare, lightly soft spiced with saffron arancini, parmesan cheese and black pepper
Skin-on grilled sea bream, served with turmeric potato purée, honey-roasted fennel and a Champagne beurre blanc with sumac
Bottarga, infused olive oil with Espelette pepper, yellow lemon, parmesan cheese
Flame-grilled beef hanger steak, four-spices Béarnaise cloud, sweet potato purée, seasonal vegetables medley, toasted hazelnuts and reduced jus
Slow-cooked beer-braised shoulder, Reims mustard and Middle Eastern spices, baba ganoush, fresh figs and wild herbs
Silky arugula and confit garlic cream, stracciatella, aged parmesan cheese and crispy pistachio-sumac
Roasted eggplant glazed with pomegranate and red chili, smoked almond cream, freh herb bouquet and toasted almonds
Fresh pineapple carpaccio, light coconut mousse with orange blossom, crunchy almond streusel enhanced with lime zest
75% dark chocolate mousse, olive oil, fleur de sel
Infused peach segments, peach compote with rosemary, greek yogurt infused with almond liqueur and honey, toasted flaked almonds