完整菜單 Riviera
主廚特選
午餐
Discovery Lunch Experience
2 courses for 48++ per person
3 courses for 58++ per person
4 courses for 68++ per person
Served with Artisanal Bread | Whipped Butter
LE CARPACCIO DE BOEUF WAGYU
AUSTRALIAN WAGYU BEEF CARPACCIO | EXTRA VIRGIN OLIVE OIL | ENDIVE SALAD
***
L’ ASPERGE BLANCHE
SEASONAL WHITE ASPARAGUS | AVRUGA CAVIAR | MALTAISE SAUCE
***
L’AGNEAU
NZ GRASSFED LAMB LOIN | SEASONAL PETITS POIS WITH FRESH HERBS |MORELS CREAM
or
LA BOUILLABAISSE MARSEILLAISE
CLASSIC MARSEILLE BOUILLABAISSE | ORGANIC SAFFRON | SEAFOOD BISQUE
***
‘MONS’ SELECTION OF MATURED CHEESES
ESPELETTE PEPPER CONFITURE | MEDJOOL DATE
or
CANNOLIS AU CHOCOLAT
STAR ANISE CRISPY CANNOLI | JIVARA ORANGE CHOCOLATE MOUSSE | GRAND MARNIER SAUCE
主菜
Taste of the Riviera
Served with Artisanal Rosemary Bread | Bordier Butter
AMUSE BOUCHE
ROSSO DI MAZARA
SICILIAN RED PRAWNS CARPACCIO | SEASONAL WHITE ASPARAGUS | HAZELNUT VINAIGRETTE
***
L’OURSIN
BAFUN UNI | BLACK BEAN TEA PUDDING | SAFFRON NAGE
***
LA TRUITE
FRENCH RAINBOW TROUT | BABY ENDIVE | SMOKED CAVIAR | PETIT POISE VELOUTÉ SAUCE
or
LE CANARD DE CHALLANS
CHALLANS DUCK BREAST | RHUBARB | BORDELAISE SAUCE
***
CANNOLIS AU CHOCOLAT
STAR ANISE CRISPY CANNOLI | JIVARA ORANGE CHOCOLATE MOUSSE | GRAND MANIAR SAUCE
“MONS” SELECTION OF MATURED CHEESES (+38)
ESPELETTE PEPPER CONFITURE | MEDJOOL DATE
PETITS FOURS