Dinner

Smoked brown butter sauce

Ginger mayo, smoked pike roe (add Prunier Oscietra caviar 5/g)

Cognac jelly, green salad

Anchovy, black garlic and toast

Albufera sauce (add pan-seared French foie gras 10)

Ham and Beaufort cheese, Lardo di Colonnata, green salad

Anise-scented coral jus, tomato cloud, grated bottarga, black lemon powder

Armorican sabayon, poached foie gras

Celery extraction, roasted corn extraction, turnip juice and parsley oil

Black garlic mayo, pistachio and ginger gel

Warm sushi rice, vegetable brunoise

Cabbage with seasonal vegetables, celeriac, tomato syrup, smoked oil and rocket pesto

French onion consommé, 12-month Comté

Cancoillotte cheese, crushed black pepper

Runny egg yolk, spinach and ricotta, Parmesan emulsion

Recipe from mon ami, Luigi Taglienti

Filleted tableside

Choron sauce with sesame oil (add Prunier Oscietra caviar 5/g)

Sorrel, Salish smoked salt, salmon cream

Confit in peppered duck fat, parsley vienoise, roasted cèpes

Cockles, chermoula sauce and chorizo butter

Bordelaise sauce, onion marmalade, wholegrain mustard and verjus-glazed grapes (add pan-seared French foie gras 15)

Girolles and Vin Jaune

Hay-barbecued, samphire pistou, anchovy paste and lamb jus

Sustainable harvest green salad

Meringue, hazelnut crème anglaise, vanilla caramel and hazelnut praliné

Vanilla ice cream, flambéed with Amaretto

Caramel, sobacha croustillant and whisky ice cream

Black fruit compote, raspberry sorbet, Chartreuse-lemon gel and Chartreuse almond mousse

Brioche, grape and verjus foam, curry ice cream

A limited-edition dessert available this month only

FROM 12:00 to 14:00

Ginger mayo, smoked pike roe (add Prunier Oscietra caviar 5/g)

Smoked brown butter sauce (add 9)

Celery extraction, roasted corn extraction, turnip juice and parsley oil

Albufera sauce (add pan-seared French foie gras 10)

Ham and Beaufort cheese, Lardo di Colonnata, green salad (add 5)

French onion consommé, 12-month Comté

Cockles, chermoula sauce and chorizo butter

Bordelaise sauce, onion marmalade, wholegrain mustard and verjus-glazed grapes (add 20)

Hay-barbecued, samphire pistou, anchovy paste and lamb jus

Warm sushi rice, vegetable brunoise

Sustainable harvest green salad (add 10)

Meringue, hazelnut crème anglaise, vanilla caramel and hazelnut praliné

Black fruit compote, raspberry sorbet, Chartreuse-lemon gel and Chartreuse almond mousse

Vanilla ice cream, flambéed with Amaretto (add 9)

Caramel, sobacha croustillant and whisky ice cream

Ginger mayo, smoked pike roe (add Prunier Oscietra caviar 5/g)

Albufera sauce (add pan-seared French foie gras 10)

Cockles, chermoula sauce and chorizo butter

Hay-barbecued, samphire pistou, anchovy paste and lamb jus

Meringue, hazelnut crème anglaise, vanilla caramel and hazelnut praliné

Smoked brown butter sauce

Ham and Beaufort cheese, Lardo di Colonnata, green salad

Confit in peppered duck fat, parsley vienoise, roasted cèpes

Girolles and Vin Jaune

Brioche, grape and verjus foam, curry ice cream

Caramel, sobacha croustillant and whisky ice cream