Friday Menu

    Grilled prawns and roasted octopus

    Smoked red pepper hummus, crispy chickpeas

    Fillet of veal and pork belly

    Oven roasted vegetables, pumpkin goulash, truffled jerusalem artichoke gratin, thyme jus

    Poached and flamed wild salmon

    Braised and caramelized fennel and buttered celeriac, pea risotto, spicy cherry tomato-jalapeño relish

    Pappardelle with oxtail bolognese

    kale, edamame and parmesan

    Lamb tagine with honey and pistachios

    Apricot couscous with pomegranate and mint, zaatar infused labne

    Seasonal salad

    Selection of cheese

    Sweet curd dumpling

    Flambéed fresh berries, sour cream parfait

    Saturday Menu

    Seared beef tataki

    Sautéed goose liver with yuzu infused granny smith, wasabi sesame dressing

    Saddle of veal and balsamic glazed short ribs

    Vegetable tian, pan fried broccolini, sweetcorn mousseline, teriyaki jus, japanese mayo

    Grilled swordfish au pistou

    Herb and pine crusted asparagus, saffron risotto, black olive and slow roasted tomato sauce

    Ricotta mascarpone mezzelune

    Sautéed zucchini and stracciatella, thai style bbq spring chicken, lime infused pineapple and cucumber relish, steamed coconut rice

    Seasonal salad

    Selection of cheese

    Strawberry fritter

    Dark chocolate ice cream, vanilla sauce

    Sunday Menu

    Grilled lobster and fried green asparagus

    Bearnaise aioli

    Fillet of beef and rack of spring lamb

    Soy and honey glazed brussels sprouts with crispy prosciutto, thyme infused portobello mushrooms and leek, homemade truffled roquefort gnocchi, shallot jus

    Grilled monkfish

    Mediterranean vegetables, pan fried ratte potatoes with artichokes and peas, anchovies and caper beurre blanc

    Capellacci with buffalo mozzarella

    Fresh basil and grated parmesan

    Indian “chicken 65”

    Fat chili with paneer cheese, mustard raita, wasabi infused basmati rice

    Seasonal salad

    Selection of cheese

    Hazelnut and chocolate surprise

    Mango and homemade panna cotta parfait


    Pouilly fumé - Pascal Jolivet

    Very clean nose, nice focus, with lemon curd, with peach and mineral notes, delicious and delicate. A naturally made sauvignon blanc, elegant and distinct in a very well-done style.

    Château Villa Bel Air - J.M. Cazes Selection

    Its fresh floral bouquet and discreet hints of spice and toastiness are very appealing. The palatte is soft and supple with generous fruit neatly framed by a fine grain tannic structure.

    Whispering Angel - Sacha Lichine

    As a negociant and vinificateur (winery), caves d’esclans identifies vineyards, grapes and wines from château d’esclans as well as local growers to make what has reputedly become the world’s greatest rosé.


    Heineken beer is refreshing, with a balance of bitterness and fruity notes.

    Champagne CARBON

    Born from a fith generation of champagne winegrower, carbon is about tradition, innovation and extreme performance which make it a unique champagne.

    Mineral water, orange juice, soft drinks, coffee, tea