Oysters and Pearls
Sabayon of Pearl Tapioca with Island Creek Oysters and Regis Ova Caviar
Sautéed Fillet of Atlantic Striped Bass
Crispy Broccoli “Dumpling,” Meyer Lemon “Confit” and Garden Broccolini
“Bread and Butter”
Laminated Brioche and Hilary Haigh’s Animal Farm Butter
“Valle del Silencio, Chardonnay Barrel Selection 2019”
Aromas of baked apple, lemon curd and toasted almonds give way to a broad, silky mouthfeel.
Cucumber & Mint Sphere
A single, chilled bite of compressed cucumber water and fresh mint, served with a hint of lime.
Scallop Ceviche
Thinly sliced scallops cured in yuzu and lime, presented over dry ice for a smoky aroma.
Foie Gras Torchon with Cherry Gel
Rich, silken foie gras torchon served with a sweet and tart cherry reduction and toasted brioche.
Crispy Prawn with Black Garlic Aioli
A delicately fried prawn, perfectly seasoned, accompanied by a savory, fermented black garlic mayonnaise.
Green Apple Sorbet
A palate cleanser of intensely flavored, tart green apple sorbet to refresh the senses.
Halibut with Saffron Broth
Pan-seared halibut fillet served in a light, aromatic broth infused with Spanish saffron.
“Japanese Miyazaki”
Wilted Garden Swiss Chard, Caramelized Cipollini Onion, New Zealand Spinach Leaves
A silky chestnut velouté finished with small, precise garnishes of crispy pork and fresh herbs. The flavours stay light and quiet, like a soft introduction to the tasting menu, focused on purity rather than heaviness.
A cool, vibrant berry coulis under a light mascarpone cloud, dotted with delicate floral notes and tiny crunchy elements. It feels like a modern interpretation of a seaside dessert, both playful and refined.
A warm brandade of cod, gently whipped and crowned with an olive oil crumble. The contrast of temperatures and textures creates a comforting dish that still feels airy and elegant, like a little cloud of flavours.
A warm brandade of cod, gently whipped and crowned with an olive oil crumble. The contrast of temperatures and textures creates a comforting dish that still feels airy and elegant, like a little cloud of flavours.
This Bordeaux–style blend shows layers of blackcurrant, plum and a hint of cedar, framed by fine, silky tannins and a long, calm finish of dark chocolate and tobacco leaf. It feels serious but graceful, the kind of wine that quietly commands attention.
Notes of white peach, lemon blossom and cool wet stone flow over a vibrant acidity, giving the wine a crystalline precision. The oak is subtle, just a whisper of vanilla and toast, leaving the palate clean and lifted.
Ripe red fruits, dried figs and sweet spices appear on the nose, followed by hints of leather and cigar box. On the palate it is round and velvety, with polished tannins and a finish that lingers with touches of vanilla and roasted coffee.
Blend shows layers of blackcurrant, plum and a hint of cedar, framed by fine, silky tannins and a long, calm finish of dark chocolate and tobacco leaf. It feels serious but graceful, the kind of wine that quietly commands attention.
