Lunch options

Bouillabaisse

Served with croutons, rouille

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Salad nicoise

With pan-fried tuna steak and poached quail eggs

Warm vinaigrette, and classic garnish

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Red fruits espuma

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Tagliatelle with vongole

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Lobster salad

With orange, vanilla and cardamom vinaigrette, sweet and sour baby beets

Granny Smith apple and mesclun salad

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Coupe sorbet,

Selection of homemade

Fruit sorbets

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Risotto with kaffir lime and roasted langoustines

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Seabass fillet served on le puy lentils,

Sauce of green curry, mussels and sea vegetables.

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Ricotta cheese, dried olives, sweet pears and lemon merengue

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Sushi and sashimi lunch

Miso soup

Dragon roll

Lobster California roll

Spicy tuna roll

Maki sushi

Cucumber and Salmon tartar

Selection of fresh sashimi

Table side grated wasabi, homemade pickles of ginger, cucumber and daikon

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Family style/buffet lunch

Cucumber,  avocado and mirin gazpacho

Plateau of fruit de mer

Quinoa, kale,and  pomegranate salad

Pasta salad

Grilled mahi-mahi with salsa Verde

Grilled lobster with tomato and basil salsa

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 Mixed fruit, cheesecake, petit fours

Dinner options

Coquilles with vanilla beurre blanc

fresh truffles and herb salad.

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Dover sole fillet with

Pommes tournee, salsify, and summer vegetables

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Rum and lime panna cotta

With pistachio and vanilla-tuille

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BBQ salmon on a Himalayan salt plate.

Avocado mousse, brandy snap and beetroot oil

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Slow poached halibut (54°)

Green asparagus, sauce hollandaise

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White chocolate mousse,

Mousseline of mango and mascarpone and dehydrated raspberries

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Mabre of foie gras and smoked poultry

Garnished with cherries and homemade brioche

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Turbot fillet with butter beans, fava beans and fresh pea’s

Summer mushrooms, fresh herbs and bacon foam

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Tiramisu 2014

Deconstructed tiramisu,

Coffee gel, amaretto meringue, coffee sorbet, almond crumble

Vanilla and honey cream 

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Raw Bar

Clams, lobster, King crab, sashimi, scallops, razor clams, bulot, mussels, tartar, crudo’s, ceviche’s, oysters with different toppings

Langoustines, gray shrimp, gamba’s, and caviar

Aioli, mignonette dressing,

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72 hours cooked pork belly

 mirin and red wine reduction

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Langoustines

Asparagus| daikon| broth| paper from violet potato

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Pavlova 2.0

Merengue| different textures of berries| basil| mint

Tasting menu’s

EDIBLE COCKTAILS

Cucumber gin and tonic

Apple Martini

Salmon mojito

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Amuse Bouche

Foie gras popsicle

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TARTAR AND SPHERIFACTION

Tuna and mango-chilli sphere, jelly of soy and wasabi mayonnaise

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SNOW AND SEAFOOD

Fruits de Mer and bloody Mary Snow

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FISH ON THE BEACH

Red mullet, sea vegetables,  ocean water foam, edible sand and smoked potato

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CHEESE PLATTER 2.0

a variety of cheese, basil ice-cream, compressed beetroot, lemongrass merengue, virtual olives and grapes

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DESSERT SWEET

inverted carrot cake

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CONTEMPORARY THAI CUISINE

AMUSE

Thai spring roll

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Deconstructed tom yam Kung

Sweet and sour shrimp meatball, langoustine carpaccio, sweet and sour jelly, chili dressing

 Pork and Beef Larb

Spicy minced pork and beef with salad cups and vinaigrette

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Lobster mangosteen salad

Smoked pork cheek with tangy tomato and tamarind sauce

Barbecue Thai chicken

Steamed snapper with sweet and sour sauce

Massaman curry

Stir fry vegetables and spicy tofu

Fried rice, Phad Thai, shrimp crackers, som tam salad,

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DESERT

Black rice pudding wrapped in banana leaf and mango ice-cream,