MENU
ENTRÉES & SALADES
OYSTERS HK46 each [ 8 ]
Premium rock oysters from the Oosterschelde size 2 served with shallot vinaigrette and lemon
Optional:
- one oyster with 1 glass of champagne [ 29 ]
- 3 pcs. Oysters [ 22 ]
- 6 pcs. oysters [ 42 ]
BISQUE [ 24 ]
French shellfish bisque with lobster, ajo blanco and fresh baguette
SALADE D’ASPERGES [ 21 ]
Mixed baby leaf salad in lemon dressing with green asparagus, confit cherry tomatoes, toasted pine nuts and shaved Grana Padano DOP
BURRATA [ 23 ]
with Batalle Gran Reserva Serrano ham, confit cherry tomatoes, toasted pistachios and walnut focaccia
TOMATO & WATERMELON [ 18 ]
VEGAN
Marinated tomato and watermelon tartare with ajo blanco, mustard caviar, basil oil and toasted pine nuts
BEEF TATAR "GRANDE ÉTOILE" [ 28 ]
Marinated beef tartare with piquillo peppers, capers, mustard, sous vide egg yolk and kataifi nest
Optionally with French fries with Grana Padano DOP and truffle mayonnaise [ 36 ]
CAVIAR & FRIES [ 55 ]
10g Imperial Select sturgeon caviar with chips topped with Grana Padano DOP and truffle mayonnaise
SCALLOP TATAKI [ 26 ]
Flambéed scallop (served raw) with calamansi ponzu sauce and avocado cream
VEAL BALADO [ 26 ]
SPICY
Seared veal in a spicy chilli marinade with mango and cucumber salad and fresh spring onions
TERRE & MER
VEAL TENDERLOIN WITH LEMON [ 45 ]
Veal tenderloin fried in lemon butter, served with saffron and lime sauce, ratatouille and creamy polenta
OCTOPUS [ 47 ]
Fried octopus with ajo blanco, baked aubergine and chorizo potato purée
SEABASS [ 47 ]
Sea bass fillet pan-fried skin-side down with saffron and lime sauce, pan-fried green asparagus and purée Parmentier
SHORT RIBS [ 45 ]
Braised short ribs in port wine sauce with gremolata, pan-fried mushrooms and potato mille-feuille
IBERICO LOIN [ 45 ]
Grilled Iberico pork chop with cognac jus, baked aubergine and Serrano potato fritters
PÂTE & CO.
TAGLIARINI WITH PRAWN [ 42 ]
Fresh tagliolini with king prawns fried in garlic and olive oil, with chilli and chopped tomatoes
RISOTTO VERDE [ 35 ]
VEGAN POSSIBLE
Creamy green risotto with a bed of herb-infused peas, sugar snap peas, lemon gel, toasted pine nuts and shavings of Grana Padano DOP
TAGLIARINI WITH TRUFFLE [ 40 ]
Fresh tagliolini in truffle butter with Grana Padano DOP and freshly shaved truffle
PAPPARDELLE AU BOEUF [ 43 ]
Fresh wide pappardelle in a mushroom cream sauce with pan-fried beef strips
BOUCHERIE
ENTRECÔTE approx. 300g [ 62 ]
Juicy steak with fine marbling
RUMPSTEAK approx. 300g [ 54 ]
The flavoursome classic with the fat edge
FILET MIGNON approx. 200g [ 57 ]
The most tender piece of beef
FILET MIGNON approx. 300g [ 78 ]
The most tender piece of beef
CHATEAUBRIAND approx. 600g [ 150 ]
The most tender piece of beef for one to two people served carved
GARNITURES
SIDE SALAD [ 9 ]
Mixed baby leaf salad with house dressing
MANGO AND CUCUMBER SALAD [ 9 ]
Mango and cucumber marinated in citrus oil with fresh spring onions
SAUTÉED MUSHROOMS [ 10 ]
Sautéed mushrooms with shallots, fresh herbs and tomato concassé
POTATO MILLE-FEUILLE [ 9 ]
Thin layers of potato baked with onion cream
GREEN ASPARAGUS [ 12 ]
Sautéed green asparagus with lemon and Grana Padano DOP
CHIPSU [ 9 ]
with Grana Padano DOP and truffle mayonnaise
PURÉE PARMENTIER [ 9 ]
Mashed potatoes with nut butter and Grana Padano DOP
SAUCES
COGNAC JUS [ 4 ]
Strong gravy with cognac
SAUCE AU RELAIS [ 4 ]
Spicy herb sauce with mustard, capers and anchovies
SAFFRON SAUCE [ 5 ]
Saffron and lime sauce with white wine and shallots
EXTRAS
CHILLI HONEY LIME BUTTER [ 4 ]
Spicy butter with chilli, honey and lime
TRUFFLE WITH STEAK [ 14 ]
Truffle butter with freshly shaved truffle
IMPERIAL SELECTION CAVIAR [ 50 ]
10g sturgeon caviar
DESSERTS
LEMON TART [ 20 ]
Tart with lemon curd, pistachio ice cream, toasted pistachios and meringue
STUFFED LEMON [ 16 ]
Half a lemon filled with lemon cream ice cream, white chocolate blondie and raspberry coulis
GREEK YOGHURT [ 16 ]
Greek yoghurt ice cream with coconut financier, granola and lavender honey
CHEESE VARIATION [ 25 ]
Selection of cheeses with fig mustard, grapes, nuts and fruit bread
SORBETS & ICE CREAMS PER SCOOP [ 5 ]
Various homemade sorbets and ice creams, please ask our service staff
Please note that some of our homemade sorbets & ice creams contain alcohol
summer menu
TOMATO & WATERMELON
Marinated tomato and watermelon tartare with ajo blanco, mustard caviar, basil oil and toasted pine nuts
WINE RECOMMENDATION
2024 SCHLOSS RIESLING KABINETT – MAXIMIN GRÜNHAUS 0.2l
Maximin Grünhaus Winery (Mosel)
FILETTO DI VITELLO AL LIMONE
Veal fillet fried in lemon butter, served with a saffron and lime sauce, ratatouille and creamy polenta
WINE RECOMMENDATION
2020 BLAUER SPÄTBURGUNDER – KNIPSER 0.2l
Knipser Winery (Palatinate)
TARTE AU CITRON
Tarte mit Lemon Curd, Pistazien Eiscreme, gerösteten Pistazien und Meringe
WEINEMPFEHLUNG
2012 TOKAJI SZAMORODNI - PRÉLUDE 0,05l Weingut Tokaji Classic Winery (Ungarn)
3-course meal [ 67 ]
with accompanying wine + [ 40 ]
All prices include VAT and are in €