Flavors that tell stories
Wagyu carpaccio with arugula, parmesan cheese and black truffle oil
Bluefin tuna tartare with avocado, chives and ponzu sauce
Pan-seared foie gras with fig compote and brioche bread
A5 Wagyu beef with red wine reduction, truffled mashed potatoes and seasonal vegetables
Creamy risotto with Italian black truffle, Parmigiano Reggiano and butter
Wild salmon with beetroot puree, sautéed spinach and aromatic herbs
Suckling lamb leg with rosemary, roasted potatoes and natural jus reduction
Belgian chocolate soufflé with vanilla ice cream and caramel sauce
Creamy cheesecake with red berry coulis and meringue
Classic crème brûlée with caramelized sugar and butter cookies
Selection of local and international wines, see our full wine list
Exclusive cocktails prepared by our mixologist, made with premium ingredients