NOIR LUXE

Creamy burrata on heirloom tomato carpaccio, aged balsamic reduction, micro basil, extra virgin olive oil

Hand-cut yellowfin tuna, avocado mousse, sesame tuile, ponzu gel, tobiko caviar

Duck foie gras, brioche toast, Sauternes jelly, caramelized fig compote

Wagyu beef shaved paper-thin, truffle aioli, wild arugula, Parmigiano Reggiano, caper berries

Velvety Maine lobster bisque, cognac cream, chive oil, lobster claw garnish

Pan-seared Barbary duck, Grand Marnier orange glaze, fondant potato, charred broccolini

Herb-crusted New Zealand lamb, rosemary jus, dauphinoise potatoes, roasted root vegetables

Carnaroli rice, black truffle shavings, aged Parmesan, white truffle oil, mascarpone

Sous-vide free-range chicken, morel mushroom cream, asparagus, pomme purée

Hand-made pasta, porcini and chanterelle filling, sage brown butter, toasted pine nuts

Japanese A5 Wagyu, 200g, served on hot stone with fleur de sel, wasabi, ponzu

Dry-aged 45 days, 800g bone-in ribeye for two, béarnaise sauce, truffle fries

Prime center-cut tenderloin, 250g, red wine reduction, bone marrow butter, gratin

Long-bone ribeye, 1kg, charcoal-grilled, roasted garlic compound butter, seasonal sides

USDA Prime, 300g, peppercorn crust, cognac sauce, roasted shallots, pomme frites

Mediterranean octopus, charred and tender, romesco sauce, fingerling potatoes, chorizo crumbs

Diver scallops, cauliflower purée, pancetta crisps, brown butter, golden raisins

Mediterranean sea bass, lemon-herb butter, fennel salad, cherry tomatoes, capers

Half Maine lobster, classic thermidor gratin, gruyère crust, saffron rice

Atlantic salmon in puff pastry, spinach-duxelles filling, champagne beurre blanc

Oysters, prawns, lobster, crab, langoustines — served on crushed ice with mignonette

Madagascar vanilla bean custard, caramelized sugar crust, fresh berries

Valrhona dark chocolate lava cake, salted caramel ice cream, gold leaf

Classic upside-down caramelized apple tart, calvados cream, cinnamon ice cream

Tahitian vanilla panna cotta, passion fruit coulis, exotic fruit salsa, coconut tuile

Five artisanal European cheeses, honeycomb, walnut bread, quince paste, dried fruits

Grey Goose vodka, elderflower liqueur, champagne, gold flakes, lemon twist

Woodford Reserve bourbon, applewood smoke, Angostura bitters, Luxardo cherry, orange zest

Premier Grand Cru Classé, Bordeaux — complex dark fruit, tobacco, silk tannins

Vintage champagne — toasted brioche, white flowers, minerality, endless finish

Absolut vodka, Kahlúa, fresh espresso, vanilla bean, dark chocolate shavings

Ask our sommelier for today's curated wine pairing — three glasses of exceptional terroir