SIGNATURE DISHES
Dutch milk fed veal schnitzel with chard pineapple salsa and mushroom gravy
575
A, G, D
Borsch with smoked pear and slow cooked beef
95
D, G
Rabbit caramelle with sage butter sauce and crispy sage
90
G, D
Josper celeriac and cabbage with Oscietra caviar
245
D, G, S
STARTERS
Seabass ceviche with cucumber and avocado gazpacho
65
G, S, D
Tuna tartar with Oscietra caviar and ponzu sauce
115
G, S
Cured salmon with citronella cream and apple berry cappers
65
G, S, D
Octopus carpaccio with confit cappers
80
S
Stracciatella with beetroot and blackcurrant sauce
65
D, N
Baked carrot with almond ricotta and passion fruit sauce
70
D, N
Sweet eggplant carpaccio with peanut sauce and caramelized pine nut
75
G, N
Baked artichoke with warm butter
75
D
Beef tartar with fresh truffle and gruyère cheese
95
G, D
Chef selection of finest cheese *for two
235
D, G
Chef selection of the most toothsome cold cuts *for two
235
D, G
SALAD
Green salad with avocado and asparagus
75
D, N
Tuna tataki with grilled avocado and unagi sauce
95
S, G
Chicken and quinoa salad with heirloom tomatoes
85
PASTA
Potato vareniki with truffle
65
G, D
Casarecce with fresh truffle and stracciatella
95
G, D
Carabineros orzo on lobster bisque with Oscietra caviar
395
D, S, G
Spaghetti alla Vongole
110
D, S, G
Hamour & octopus dumpling
80
G, D, S
MAIN FISH
Josper grilled octopus with tomato fondant
135
D, S
Cauliflower risotto with Oscietra caviar and scallops
170
D, S, G
Poached halibut with sea urchin beurre blanc and white asparagus confit
145
A, D
Pan seared red mullet with zucchini linguine and scallop velouté
85
S, D
Grilled hamour braised okta in tomato-basil-lemon foam
105
S, D
Lemon sole in caviar champagne sauce *for two
360
D, S, A
MEAT AND POULTRY
Umami chicken with morels
115
D, G
Cheeseburger with angus beef
75
G, D
Slow cooked beef cheek with malt jus
170
G, D
Fillet mignon with truffle potato gratin, escalope foie gras
255
D, G
Angus rib eye with crab berry jus
220
D
Snail stroganoff with creamy mashed potato
160
G, D
Wagyu hanger steak with veal jus
195
D
Lamb osso buco alla Milanese with polenta *for two
565
D, G, A
Braised lamb shank with garlic mash and apricot *for two
215
D, G
VEGETERIAN
Edamame felafel with fermented zucchini and sour cream
55
D
Fried eggplant with tamarind
65
G, D, N
Ratatouille casserole
105
D
SIDE DISHES
Truffle mashed potato
45
D
Grilled asparagus
45
G, D, N
Baked potatoes
35
D
Sauteed wild mushrooms
45
D
Greens with lime dressing
25
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