Lunch & Dinner Menu

A PARTAGER

POUR COMMENCER

Gillardeau oysters, no2 (S) (G) 30 per piece
Chefs suggestion Gillardeau with pickled cucumber, Caviar de Sologne (S) (G) 50 per piece
Gazpacho, vegetable brunoise (V) (G) 50
King crab, avocado, olive oil and lemon vinaigrette (S) (G) 135
Quinoa salad, roasted apples, avocado, fennel and cranberries (G) (V) 70
Chopped kale, red cabbage, roasted pumpkin and pistachio, orange dressing (G) (V) (N) 70
Burrata, tomato and pear salad, basil, balsamic glaze (G) (V) 95
Whole King crab leg, spicy mayonnaise, aioli and lime wedge (S) (G) 1 leg – 265
2 legs – 510
Yellowfin tuna ceviche with sesame, sweet onion vinaigrette 105
Seabass carpaccio, ginger dressing, avocado, fresh horseradish 75
Langoustine tartare (G) 150
Pan-fried scallops, celeriac puree and grenobloise (S) 85
Gambas, garlic and coriander sauce (S) (G) 75
Fried calamari, scallions and spicy mayonnaise (S) 60
Beef carpaccio tea marinated, green mango, avocado and soya dressing 85
Beef tartare du Chef 95
Honey glazed Wagyu short ribs, pomelos, spring onion and coriander 195
Burrata pizza with fresh black truffle (V) 140
Les coquillettes de mon enfance 90

POUR COMMENCER

Roasted pumpkin, red pepper salsa, Parmesan (V) 90
Risotto with leeks and fresh truffle, pecorino, poached egg (V) (G) 115
Seared seabass, black quinoa, nage emulsion (G) 185
Grilled octopus with ratte potatoes and yuzu dressing (S) 130
Roasted John Dory with lemongrass wakame and kumquats (G) 185
Organic grilled salmon, steamed broccolini, burnt lemon (G) 130
Chilean seabass en papillote, wild rice, shrimps, mussels, coriander (S) (G) 220
Chicken supreme with tarragon, Girolles and creamy polenta (G) 155
Mezzipaccheri pasta, Wagyu short ribs, green asparagus, wild mushrooms 160
4 Rossini sliders, hand cut chips 145
Grilled lamb chops, cashews, peanut oil, dried apricot, red curry dressing (N) 210
John Stone chateaubriand for 2 (G) 540

SUR LE GRILL

Jumbo prawns, home made sweet chilli sauce (S) 285
Whole Blue lobster, Parmesan asparagus (S) 320
Whole baby chicken 155
Master Kobe tenderloin grade AA9+ 230g 420
Rib eye Charolais 330g 210
John Stone tenderloin 230g 260
Côte de bœuf 1kg 490
Wagyu striploin grade 8 300g 390
Béarnaise, peppercorn sauce, home-made barbecue sauce, classic beef jus

CAVIAR, blinis and crème fraiche

Caviar de Sologne 15gr, from France 260
Caviar de Sologne 30gr, from France 475
Caviar de Sologne 50gr, from France 900
Beluga caviar 50gr, from Iran 2600
Imperial Caviar 250gr, from France 5000

Accompagnements (V)(G)

Steamed rice 45
Honey roasted carrots with 5 spices 45
Potato gratin 45
Home-made French fries 45
Sautéed mixed greens 45
Mash potato 45
Mixed leaves salad 45

Supplement

Black truffle – 2gr 120
White truffle – 2gr 200
Seared foie gras – 30gr 60
Caviar de Sologne – 5gr 85


(V) suitable for Vegetarians – (N) Nuts – (S) Shellfish
(A) Alcohol – (G) Gluten-free

Prices in AED