The Menu

Yellowfin tuna, citrus ponzu, micro shiso

Roasted marrow, chimichurri, grilled sourdough

Slow-cooked duck leg, cherry gastrique, root purée

28-day dry-aged, truffle butter, haricots verts

Pan-seared, saffron beurre blanc, fennel salad

Valrhona dark chocolate, salted caramel, crème fraîche

Madagascar vanilla, seasonal berries