VALENTINE`S DAY DINNER MENU Amuse bouche

VALENTINE’S DAY DINNER M ENU
Am use bouche
M aine lobster
Heirloom beetroot, raspberry, tomato, Ikura roes
Oignon doux des Cevennes
62 degree egg, Cevennes onion, Black truffle from Plantin
Coral cod “ crispy scales”
Melted leek, saffron crustacean emulsion
Le Porc “ Trilogy”
Grilled Mangalitsa loin, braised Iberico cheek, Kurobuta belly & neck “ Chou Farci”
Assiette of dessert
To be shared as a loving couple
Petit fours
–
5 courses $198 per person
6 pieces of handmade chocolate pralines by our Pastry Chef per couple as a take home gift
Available for first seating from 6pm-8pm only
All prices are subject to government tax and service charge
The Chef will do his utmost to accommodate any food intolerances and allergies, however we are unable
to guarantee that all of our dishes will be completely allergen free
VALENTINE’S DAY DINNER M ENU EXPERIENCE
Am use bouche
Sm oked eel parfait
Crowned with Kristal de Chine caviar
M aine lobster
Heirloom beetroot, raspberry, tomato, Ikura roes
Oignon doux des Cevennes
62 degree egg, Cevennes onion, Black truffle from Plantin
Coral cod “ crispy scales”
Melted leek, saffron crustacean emulsion
Le Porc “ Trilogy”
Grilled Mangalitsa loin, braised Iberico cheek, Kurobuta belly & neck “ Chou Farci”
“Chef Inspiration” Pre-dessert
Assiette of dessert
To be shared as a loving couple
Petit fours
–
7 courses degustation menu $248 per person
6 pieces of handmade chocolate pralines by our Pastry Chef per couple as a take home gift
All prices are subject to government tax and service charge
The Chef will do his utmost to accommodate any food intolerances and allergies, however we are unable
to guarantee that all of our dishes will be completely allergen free
RO M ANTIC DINNER FO R TW O AT THE W HISPERING CO RNER
Am use Bouche
Sm oked eel parfait
Crowned with Kristal de Chine caviar
M aine lobster
Heirloom beetroot, raspberry, tomato, Ikura roes
Oignon doux des Cevennes
62 degree egg, Cevennes onion, Black truffle from Plantin
Sea & Land
Langoustine, Foie gras, riso pasta, Bordier seaweed butter
Coral cod “ crispy scales”
Melted leek, saffron crustacean emulsion
Le Porc “ Trilogy”
Grilled Mangalitsa loin, braised Iberico cheek, Kurobuta belly & neck “ Chou Farci”
“Chef Inspiration” Pre-dessert
Assiette of dessert
To be shared as a loving couple
Petit fours
–
8 courses degustation menu $988 per couple
A bottle of 2002 DOM PERIGNON BRUT
12 pieces of handmade chocolate pralines by our Pastry Chef as a take home gift
All prices are subject to government tax and service charge
The Chef will do his utmost best to accommodate for any food intolerances and allergies
whilst we are unable to guarantee that all of our dishes will be completely allergen free