Roasted eggplant paste with Eastern spices, parsley, and feta, finished with black pepper and lemon juice. Served with grilled tartine bread.

Chopped tenderloin beef mixed with whole-grain mustard, oyster sauce, Tabasco, Worcestershire sauce, salt, Parmesan, parsley, and shallots. Served with toasted tartine bread.

Slices of Italian air-dried beef

Slices of Far Eastern scallop served with fresh melon and a sauce made with passion fruit purée and grapeseed oil. Garnished with mint and basil oil.

Grilled halloumi served with sweet tamari sauce, complemented by roasted pepper salsa, pistachio slices, and pecans.

Freshly baked potato waffle served with egg salad and juicy beef rib, complemented by blanched romaine and Parmesan mousse.

Thinly sliced beef with a sauce made from olive oil, aged balsamic sauce, and lemon juice, finished with black pepper and grated aged cheese (24 months), Parmigiano Reggiano.

Slices of Dutch semi-hard cheese

Slices of aged sheep’s cheese

Roasted pepper and tomato paste with Eastern spices and parsley, served with grilled tartine bread.

Slices of seared salmon served with tiger milk sauce, complemented by chili pepper confit and spinach.

A mix of olives in a rich, spicy Spanish sauce.

Slices of Italian Cured Ham

Slices of dry-aged beef topped with a rich citrus ponzu and lemon zest.

Slices of Italian dry-cured sausage

Slices of raw beef tenderloin tossed with a vibrant sauce, served with fresh cucumber, tomato, red onion, garlic, sun-dried tomatoes, and cilantro, topped with sesame seeds and olive oil.

We serve beef tartare on a deep-fried cheese croquette. Topped with olive oil, cacio e pepe cream, and fresh truffle.

We serve beef tartare with crispy wafer chips and capers, paired with a delicate pecorino cheese cream and topped with grated pecorino.

We bake the foie gras terrine at a low temperature with black truffle. Served with pear confit and prunes. Finished with olive oil, Maldon salt, and grilled brioche.

Slices of Young Goat Cheese

Chickpea paste with tahini, topped with roasted pistachios and nori chip shavings. Served with toasted tartine bread.

Shortcrust pastry empanadas filled with braised beef, olives, and cilantro. Served with a sauce made from Greek yogurt, pickles, and chopped parsley.

A light salad of green vegetables served with a rich sesame sauce and toasted sesame seeds.

A salad of ripe tomatoes, cucumbers, roasted bell pepper, pickled red onion, and mixed greens (cilantro, parsley, and basil), tossed with a sauce made from pomegranate juice, roasted chili, lemon juice, and olive oil, and topped with feta cheese.

Julienned zucchini and apple tossed with olive oil, honey, and lemon juice, topped with fresh herbs (parsley, mint, and cilantro), feta, and a lemon wedge.

Beef tenderloin and zucchini coated in potato starch and deep-fried, topped with fried corn, plenty of greens, red onion, and a sauce made with bold gochujang pepper paste, honey, soy sauce, and lemon juice.

Ripe Uzbek tomatoes served with Yalta red onion, olive oil, and Maldon salt.

Denver steak seared over an open flame. The price is per 100 g; please ask your server for the current weight.

Rack of lamb seared over an open flame. The price is per 100 g; please ask your server for the current weight.

Open-fire grilled New York strip steak. Price is listed per 100 g; please ask your server about the exact weight.

Open-fire grilled New York strip steak. Price is listed per 100 g; please ask your server about the exact weight.

Open-fire grilled New York strip steak. Price is listed per 100 g; please ask your server about the exact weight.

Open-fire grilled porterhouse steak. Price is listed per 100 g; please ask your server about the exact weight.

Open-fire grilled ribeye steak. Price is listed per 100 g; please ask your server about the exact weight.

Open-fire grilled ribeye steak. Price is listed per 100 g; please ask your server about the exact weight.

Open-fire grilled bone-in ribeye steak. Price is listed per 100 g; please ask your server about the exact weight.

Open-fire grilled bone-in ribeye steak. Price is listed per 100 g; please ask your server about the exact weight.

Open-fire grilled bone-in striploin steak. Price is listed per 100 g; please ask your server about the exact weight.

Open-fire grilled T-bone steak. Price is listed per 100 g; please ask your server about the exact weight.

Open-fire grilled filet mignon steak. Price is listed per 100 g; please ask your server about the exact weight.

Open-fire grilled Chateaubriand steak. Price is listed per 100 g; please ask your server about the exact weight.

Rich chicken broth served with chicken meatballs, orzo pasta, and spinach.

Rich fish broth served with salmon, halibut, and shrimp, complemented with olives, cilantro, and chili oil.

Spicy soup made with chicken broth, finely chopped beef, and vegetables, served with sour cream and parsley.

Sliced fried potatoes complemented with sautéed porcini mushrooms and parsley, served with sour cream.

Sautéed asparagus finished with olive oil and salt.

French fries served with smoked Parmesan and parsley.

French fries served with smoked Parmesan and black truffle.

Mashed potatoes with cream and butter

Mashed potatoes with stewed tomatoes and Italian soft, spicy ’nduja sausage, served with grated Parmesan

Mashed potatoes served with fried onions and rich meat sauce. Complemented with grated Parmesan.

Sautéed zucchini, eggplant and tomatoes are baked with a rich tomato sauce, then served with delicate feta cheese and parsley.

A sphere of Gorgonzola mousse served with delicate passion fruit ganache, rich passion fruit gel and a pear sphere. Complemented with caramelized hazelnuts, grated Gorgonzola and viola flowers.

Sour cream mousse served with almond cookies and blackcurrant gel, complemented with fresh figs and herb ice cream

Caramel chocolate fondant served with baked milk ice cream and dried cherries

Delicate coconut panna cotta with mango confit, served with vanilla cream and kumquat. The dessert is complemented by a citrus crisp, accompanied by a passion fruit purée sauce.

Delicate coconut panna cotta with mango confit, served with vanilla cream and kumquat. The dessert is complemented by a citrus crisp, accompanied by a passion fruit purée sauce and black sturgeon caviar.

Crisp Swiss meringue is placed on a strawberry gel, filled with strawberry and roasted bell pepper sorbet and pepper confit. The dessert is complemented by fresh strawberries, vanilla and pepper cream made with white chocolate, as well as bell pepper powder and a crisp.

Soft cookies with candied orange are served with yuzu cream, mango caramel and passion fruit gel. Complemented with grapefruit segments and lemon balm.

Soft cookies with dark chocolate chunks are served with chocolate pastry cream, vanilla caramel and nut paste. Complemented with caramelized hazelnuts and Maldon salt.

Baked brioche pudding with macerated raisins, served with vanilla ice cream and whiskey caramel sauce. Complemented with toasted pecans and pistachios.

Seared slices of beef and pork belly are complemented by a jus-based sauce with whole-grain mustard and roasted garlic, served over mashed potatoes with spicy pickles, chopped parsley and olive oil.

Beef tenderloin is paired with mushroom paste, chicken mousseline and foie gras, wrapped in a truffle crêpe and baked in puff pastry, then complemented with smoked jus and foie gras butter.

Calamarata pasta with braised beef ragù and yellow curry sauce made with cream and chicken stock, complemented with olive oil and chopped green onions.

Roasted bone marrow served with teriyaki sauce. Complemented by two slices of tartine toast with gremolata.

Ravioli filled with braised beef, olives and cilantro, served with cacio e pepe sauce

Slices of braised beef served with sautéed porcini mushrooms, roasted garlic sauce and meat jus, complemented with chopped parsley and olive oil.

A delicate puff pastry pie filled with rabbit. Complemented with a creamy smoked cheese sauce.

Juicy grilled beef patty served with cacio e pepe sauce.

We serve succulent braised lamb shoulder with mashed potatoes, romesco cream, smoked jus, and a fresh herb and red onion salad.

Seared tender duck breast served with foie gras steak and a rich meat sauce, complemented by candied almonds with lemon juice.

Seared foie gras served with dried apricots, complemented by a rich sauce made with jus and amaretto.

A grilled beef patty on a wheat bun with a smoked bacon sauce, topped with crispy bacon and cheddar cheese.

A grilled beef patty on a wheat bun, topped with foie gras steak, lemon aioli, arugula, and fig jam.

Charcoal-grilled salmon steak with sake, mirin, and soy sauce, served with avocado salsa, Greek yogurt, and spicy cucumbers with olive oil.

Black cod marinated in miso sauce with lemongrass, ginger, lime juice, and fish sauce is grilled over an open flame and glazed with a blend of sake, mirin, and soy sauce. Served with a creamy corn sauce, chanterelles, and wilted spinach, then finished with aromatic onion oil.

A grilled beef patty on a wheat bun with a smoked paprika sauce, pickles, and cheddar cheese.

Striploin skewers seared on a mini grill, served with paprika sauce, an herb and onion salad, and Greek yogurt.