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 139 PP |  WINE PAIRING 88 PP

AMUSE BOUCHE

Smoked Salmon Torchon, Whipped Creme Fraiche, Crispy Capers, Dill 

Vegetarian Alternative: Cherry Tomato Caprese, Bocconini, Mint Chermoula, Puffed Amaranth

ENTREE COURSE
CAESAR SALAD

House Caesar Vinaigrette, Croutons, Lardon, Parmesan Snow, Romaine

 

SEARED AHI TUNA TATAKI
Sweet Yuzu Caviar, Horseradish Crema, Mizuna, Tempura Crisp, Sanbaizu
OR
CANADIAN BEEF TARTARE
Classic or Spiced, Gaufrettes, House Preserves
 

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Additional Add on Foie Course +29

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PALETTE CLEANSER
Watermelon Gazpacho Ice

 

MAIN COURSE
CHATEAUBRIAND FOR 2
Roasted Mushrooms, Seasonal Vegetables, Pomme Puree, Sauce au Poivre & Demi Glace
OR
LAMB FOR 2 +25
Roasted Mushrooms, Seasonal Vegetables, Pomme Puree, Chermoula & Bordelaise
OR
ANGUS RESERVE TENDERLOIN
Roasted Mushrooms, Pomme Puree, Demi Glace
OR
GLAZED SABLEFISH
Fermented Allium Glaze, Seared Bok Choy, Kabocha Squash Risotto, Caramelised Onion Soubise
OR
GNOCCHI PARISIENNE
Vadouvan Curry, Mayu Glazed Maitake, Puffed Wild Rice, Mint Raita, Grated Truffle

DESSERT
ANGEL FOOD CAKE (DF)
Raspberry gel, DF whipped cream and fresh berries
OR
CHOCOLATE POT DE CREME
Chocolate Chantilly and oranges gel
OR
CASTELLA FOR 2
match whipped cream, lemon sauce and candied lemon zest