Yuzu Ceviche with scallop and prawns

– with Chablis Grand Cru –

Flavor butter & grilled sourdough

-with Dry Rosé-

Salmon tartar

With Grüner Veltliner

Braised pork and cucumber

With Barossa Shiraz

Fennel soup and scallop mousseline

With Pinot Grigio

Merguez with Pumpkin

With Zinfandel

Mussels with Saffron potato puré

With Verdicchio

Caviar Nachos

with Champagne

Chèvre ravioli and Tuna tartar

with Dry Rosé

– BITES – coming soon! ‘Foie gras toast’

– New recipe coming soon –

Saffron butter Pasta with King Crab

With Champagne

Spring veal with sun-choke chive puré

With a delicately sweet Rosé

Spiced pork belly

With Pinot Noir

Cod with red pepper celeriac risotto

With California Viognier

Lamb with lasagna

With Barolo

Marinated Duck breast

With Gewürztraminer