Our Menu

Fresh buffalo burrata, San Marzano tomato, aged balsamic, Sicilian extra virgin olive oil and fleur de sel.

Hand-diced yellowfin tuna, avocado mousse, citrus ponzu, sesame tuille and micro shiso.

Duck foie gras, Sauternes reduction, toasted brioche, mango chutney and Maldon sea salt.

Velvety Cape Verde lobster bisque, cognac cream, tarragon oil and chive crème fraîche.

Hand-dived scallops, cauliflower velouté, pancetta crisp, raisin purée and curry oil.

Tender squid in seasoned semolina, lemon aioli, chilli jam and fresh flat-leaf parsley.

Split grilled half lobster, lemon herb butter, saffron risotto, chive oil and edible gold.

Atlantic tiger prawns, cognac cream sauce, gruyère gratin, microgreens and lemon zest.

Line-caught sea bass baked in parchment, fennel, capers, cherry tomato and saffron nage.

Miso-glazed Norwegian salmon, edamame purée, ponzu dressing, crispy shallots and dashi broth.

Japanese A5 wagyu, truffle butter, roasted bone marrow, pommes soufflé and seasonal vegetables.

Herb-crusted rack of lamb, Provençal jus, ratatouille, polenta cakes and rosemary oil.

Crispy-skin Barbary duck, Grand Marnier orange jus, dauphinoise potato and wilted pak choi.

Porcini and chestnut mushroom duxelles, golden puff pastry, truffle jus and celeriac purée.

Hand-rolled egg tagliolini, shaved Périgord black truffle, aged Parmigiano-Reggiano and truffle butter.

Carnaroli rice, Cape Verde lobster, saffron bisque, mascarpone, tarragon and Ossetra caviar.

Fresh linguine, Cape Verde clams, mussels, prawns, cherry tomato, white wine and chilli.

Handmade potato gnocchi, truffle butter, toasted walnuts, sage and aged Parmigiano.

Madagascar vanilla bean cream, wild berry coulis, edible gold leaf and salted almond praline.

Warm dark chocolate lava with a molten centre, Tahitian vanilla ice cream and Maldon caramel.

Our chef's signature interpretation — double espresso, aged Marsala mascarpone and Valrhona cocoa.

Three house-made sorbets — passion fruit, lychee & rose, dark chocolate — with tuille.