Our signature seasonal menu curated by Executive Chef Antoine Laurent, featuring rarest land & sea ingredients.

An inventive 7-course fine dining exploration of roasted heirloom roots, wild truffles, and fermented botanicals.

Orkney scallops thinly sliced, finger lime, Oscietra caviar pearls, and lemon verbena emulsion.

Smooth French duck liver parfait, Perigord black truffle glaze, and warm toasted brioche.

Roasted golden beets, whipped goat cheese, candied walnuts, and elderflower vinaigrette.

Grade A5 Kagoshima Wagyu beef grilled over binchotan charcoal, bone marrow jus, and smoked garlic purée.

Cornish turbot fillet pan-roasted in cultured butter, wilted sea beet, and Perigord black truffle velouté.

Scottish venison loin wrapped in lardo, braised red cabbage, blackberry reduction, and cocoa nib jus.

Smoked 70% Guanaja chocolate shell poured over salted caramel gelato and gold leaf crisp.

Selection of 5 aged raw milk cheeses served with truffle honey, quince paste, and sourdough crackers.

Woodford Reserve Bourbon, smoked cherry wood aroma, Angostura bitters, and hand-carved ice sphere.

Crisp, complex vintage champagne with notes of toasted brioche, white peach, and fine minerality.

Belvedere vodka, fresh single-origin espresso, Mr Black liqueur, and dark chocolate dust.