Bouche

Plum, Peach/Abricot, or Mirabelle (Bring home a jar)

trust your chef and blindly enjoy this appetizer. It will stay a mystery until you order it and guess what's inside

ponzu, wasabi, avocado, radish (add smoked salmon +$10)

creme fraiche, popcorn

Aquitaine Product of France 9gm or 30gm

Saucisson, seasonal pâté, smoked duck breast

Infused olive oil triple cream brie & roquefort papillon & condiments

quail egg, parmesan croutons, anchovy dressing (add smoked salmon +$10)

mustard, herbs salad, crostini

puff pastry, english peas, wild mushroom forestière sauce

Combine equal parts Aperol, Cremant & club soda over ice and garnish with an orange slice. Et voilà!

Chambord & white wine

Chambord & Champagne

Serve over ice in a rocks glass. Garnish with a lemon wedge.

Fondillón is an extraordinary treasure of Alicante, a rare product, made from late harvest, non-botrytised grapes, unfortified, but with a final alcohol of no less than 16%. Intense, aged, but not sweet (deliciously not more than 45g/l). This release is more than 25 years. The project is a revival by David Carbonell of Vins del Comtat and two local families. Very limited quantities

It was bought by European courts in the 18th and 19th centuries in preference to Yquem, Tokay, Madeira,' wrote British wine expert Hugh Johnson.

zucchini, kalamata olives, goat cheese, tarragon (add on 8gm of caviar +$30, add on prosciutto or smoked duck breast +$10)

potato, maitake, peppercorn sauce

green beans, carrots, garlic confit, cumin, thyme jus (add on 8gm of caviar +$30)

asparagus, cherry tomatoes, basil, sunflower seeds, pecorino (add on prosciutto or smoked duck breast +$10)

By the Glass