A LA CARTE
$78++ FOR FOUR COURSES

STARTERS

PRAWN AND ABALONE FROM THE KERGUELEN’S ISLAND
QUINOA, VADOUVAN SAUCE, SQUID INK TUILE

OR

SCALLOP FROM HOKKAIDO
MEZZALUNA, CORN ESPUMA
CRUNCHY FEUILLE DE BRICK

OR

PAN ROASTED DUCK FOIE GRAS
ORGANIC HEN ‘MOLLET’
SPANISH LOMO IBERICO

OR

LIGUINI
CORSICAN COPPA, CAPRINO, ESCARGOTS
AGED COMTE FOAM

MAIN COURSES

TASMANIAN PASTURE RACK OF LAMB
SLOW ROASTED, RATTE POTATO

OR

IBERICO 'PRESA' PIG
COOKED IN HAY

OR

PIGEON FROM BRITANY
THE LEG CONFIT AND SERVED CRISPY, THE BREAST COOKED AT LOW TEMPERATURE
(Add $10)

OR

AGED WAGYU HANGER BEEF
REDUCTION OF PORT WINE
(Add $10 For Angus Beef Tenderloin)

OR

TOOTHFISH FROM THE KERGUELEN ISLAND
CRUSTED WITH MASAGO

DESSERT

THREE SWEET TASTING
THREE SMALL DESSERTS


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