Desserts, Salads
Starter
Starter
Shaved fennel, torn basil, aged sherry vinegar and a thread of cold-pressed olive oil.
Brown butter, crisp sage and thirty-month Comté, finished at the table.
Warm choux puffs filled with Gruyère cream, black pepper and a touch of nutmeg.
Thin-sliced sea bass, pink grapefruit, pickled shallot and a little chive oil.
Main Dishes
Main Dishes
Cherry jus, charred endive and a potato mille-feuille, carved and finished at the pass.
Herb crust, smoked salt, rosemary jus and a spoon of spring pea purée.
Yuzu glaze, toasted sesame, pickled radish and a light dashi butter poured tableside.
Bordelaise sauce, roasted shallot, green asparagus and a crisp potato galette.
Desserts
Desserts
Molten dark chocolate centre, blood-orange segments and a quenelle of crème fraîche.
Cream cheese mousse, salted caramel and a scatter of candied pecans and sea salt.
Pistachio, raspberry and lemon shells with a soft ganache, baked fresh each morning.
Sharp lemon curd in a thin sablé crust, torched Italian meringue and candied zest.
Drinks
Drinks
House gin, Mediterranean tonic, lemon peel and a sprig of juniper over clear ice.
Elderflower liqueur, sparkling wine, blood orange and a twist of fresh lemon peel.
Stirred very cold with dry vermouth and served with an olive or a lemon twist.
Ask for tonight’s red or white by the glass, chosen to pair with the tasting menu.
Kitchen open nightly from 5:00 pm to 10:00 pm
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from our journal
