FOIE GRAS - YIN & YANG
chilled - torchon with verjus gelée & gold leaf, toasted brioche
pan seared - caramelized mango, port wine reduction   24.

CHEF'S SELECTED ORGANIC BABY LETTUCES
lightly tossed with extra virgin olive oil dressing
compressed exotic fruits   12.

DUO OF PAN SEARED DIVER SCALLOPS
* a mousseline of celeriac scented with vanilla bean,
carrot reduction
* glazed with mirin, capers, almonds & shallot    18.

SAUTEED TIGER PRAWNS
dill & garlic infused butter sauce
crème fraiche whipped potatoes & crispy herb chip   16.

“SCHLUTZKRAPFEN” AUSTRIAN-STYLE RAVIOLI
spinach, herbs & ricotta cheese, hazelnut brown butter
14. /28. MAIN

WHITE ASPARAGUS SOUP
topped with shaved black truffle   12.

CHILLED FRESH KUSSHI OYSTERS
with crisp apple mignonette   21. for ½ dozen

SHOW OUR COLOURS!
Chef's palette of multi-coloured meat, seafood & vegetable carpaccios
fresh pesto & organic micro greens   16.
* no modifications offered

WARM DUNGENESS CRAB CAKE
topped with a crisp celeriac & apple salad
sweet butternut squash & daikon radish, celeriac remoulade   18.

Prices do not include tax or service gratuity.
Menu items and pricing are subject to change without notice.

* Vegetarian Menu available upon request.
* Split charges apply.
* Please advise your server if you have allergy concerns.
* Soufflé lovers - request in advance to allow 25-30 minutes for preparation.
* Note - 17% service gratuity will be added to parties of 8 or more guests

In respect for other guests and our restaurant ambience, we kindly ask that you refrain from using your electronic devices.