LUNCH
Served Wednesday-Friday 12:00-2:00pm
PRIX FIXE • 120
CHEF’S TASTING MENU • 155
A selection of the most iconic dishes from Chef Gabriel Kreuther and his team.
WINE PAIRING • 155
TO SHARE
Applewood Smoked Bacon Tarte Flambée
onion • crème fraîche
Hen of the Woods Tarte Flambée
comté cheese • nutmeg
Truffled Country Pâté
seasonal pickles • toasted sourdough batard
Daily Cheese Selection (3pc)
local honeycomb • seasonal marmalade
Accompanied by saffron blini and coffee espuma.
Imperial Kaluga Caviar (50g)
Large, firm pearls encapsulate a wonderfully nuanced and buttery flavor profile. Derived from a natural hybrid of Huso Dauricus & Acipenser Shrenckii, this caviar boasts a clean oceanic finish.
Accompanied by saffron blini and coffee espuma.
Accompanied by saffron blini and coffee espuma.
Imperial Osetra Caviar (50g)
A delicate, finer-pearled expression. This rich, celebratory, caviar comes from sustainably farm raised Acipenser Gueldenstaedtii. Full bodied and nutty on the palate with aromatics of bright sea brine.
Accompanied by saffron blini and coffee espuma.
TO START
Gem Lettuce & Radicchio Salad
marinated beets • pumpkin seed crumble • parmesan dressing
La Belle Foie Gras Terrine
oishii omakase strawberry • hazelnut • brioche feuiletée
Dry Aged Bluefin Tuna*
elderflower • tomato • summer herbs
Flourless Sepia "Spaghettoni"
snap peas • lardo • saffron potato mousseline
Sturgeon & Sauerkraut Tart
applewood smoke • sabayon • imperial kaluga caviar
MAIN
Murray River Cod
tempura squash blossom • basque style pisto • piquillo pepper coulis
Gently Poached Nova Scotia Halibut
celtuce • comté crust • smoked mussel nage
Roasted Alsatian Country Sausage
sauerkraut • mustard
Hudson Valley Duck Leg Confit
pomme purée • marinated brussels sprouts • sauce à l'orange
Kozatsu A4 Wagyu Striploin (55 supplement)
soubise • komatsuna • black garlic jus
Two Week Aged Hudson Valley Duck Breast
sicilian pistachio • cauliflower • sour cherry jus
DESSERT
Chocolate Tart Soufflé
coffee crémeux • pecan praline • dewar's whiskey sabayon
Fleur de Printemps
grapefruit namelaka • ginger beer foam • poached rhubarb
Prisme de Fraise
matcha riz au lait • strawberry contrast • misugaru ice cream
TO START
(choice of one)
Gem Lettuce & Radicchio Salad
marinated beets • pumpkin seed crumble • parmesan dressing
Dry Aged Bluefin Tuna*
elderflower • tomato • summer herbs
La Belle Foie Gras Terrine
oishii omakase strawberry • hazelnut • brioche feuiletée
Sturgeon & Sauerkraut Tart
applewood smoke • sabayon • imperial kaluga caviar
Flourless Sepia "Spaghettoni"
snap peas • lardo • saffron potato mousseline
Sustainable Imperial Ossetra Caviar 30g (145 supplement)
saffron blini • coffee espuma
MAIN
(choice of one)
Murray River Cod
tempura squash blossom • basque style pisto • piquillo pepper coulis
Gently Poached Nova Scotia Halibut
celtuce • comté crust • smoked mussel nage
Two Week Aged Hudson Valley Duck Breast
sicilian pistachio • cauliflower • sour cherry jus
Kozatsu A4 Wagyu Striploin (55 supplement)
soubise • komatsuna • black garlic jus
DESSERT
(choice of one)
Chocolate Tart Soufflé
coffee crémeux • pecan praline • whiskey sabayon
Fleur de Printemps
grapefruit namelaka • ginger beer foam • poached rhubarb
Petits Fours
*consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of illness