Amber
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
Luxury restaurant inside with abundant natural light
คะแนน
รีวิว
รูปภาพ
เมนู
pickled rose petal, solidified basil infused extra virgin olive oil, stracciatella di bufala, finger lime, watermelon & tomato water
'cooked' in lime juice & manni olive oil with sheep sorrel & mini floret
hedgehog mushrooms, wet hazelnuts & black winter truffle dressing served like a salad & mushroom tea
textures, ground toasted almonds & black winter truffle (including 5 grams of black winter truffle)
miso marinated & char grilled, its skin crispy fried with solidified extra virgin oil, yuzu gel & amaranth
ravioli simmered in an organic lemon butter with sugar peas, niçoise olives, tomato confit & basil leaves
& coconut foam, over a menton lemon & nutmeg sorbet with caramelized pumpkin seeds & 'fleurs de sel'
segments, sorbet & reduction with a adzuki red bean crémeux & table side ground timut pepper corns
play of textures with cacao sorbet, praline dust, caramelized almonds, salted caramel & kalamansi
hedgehog mushrooms, wet hazelnuts & black winter truffle dressing, served like a salad, baked brioche & mushroom tea (including 5 grams of black winter truffle)
i 'cooked' in lime juice & manni olive oil with mizuna & mini floret
miso marinated & char grilled, its skin crispy fried with solidified extra virgin oil, yuzu gel & amaranth
sautéed with extra virgin olive oil grated tonka bean & citrus peel
ravioli simmered in an organic lemon butter with sugar peas, niçoise olives, tomato confit & basil leaves
wild mushrooms & parmesan reggiano cooked like a risotto 'mantecato' & black winter truffle (including 5 grams of black winter truffles)
leek, crème fraiche & feuille de brick served like a fine tart
caviar petrossian paris
caviar petrossian paris
caviar petrossian paris
caviar petrossian paris
caviar kaviari paris
pickled rose petal, solidified basil infused extra virgin olive oil, stracciatella di bufala, finger lime, watermelon & tomato water
minced over airated aka uni, schrenki caviar poached kagoshima bamboo pit & granny smith fricassée
grilled over charcoal, coulis of fermented bell pepper with pearl onions & octopus cooking juice emulsion
poached in mushroom tea with charred japanese shitake pickled enoki & black garlic purée
crispy roasted on the scales with pointed cabbage seaweed purée in hairy crab & ginger broth
tail poached & yuzu glazed with hokkaido milk ricotta seasonal vegetables & garden herbs in flatbean & manni olive oil emulsion, the claw served as a salad in a spiced cucumber broth with lobster egg white mayonnaise
dry aged; the breast roasted and brushed with hyuganatsu marmalade, japanese whiskey & miso second service of the leg confit with kabu & hyuganatsu third service a clear broth to drink
strip loin; dusted with dried red onion skin & dulse seaweed powder red pearl onions with black currant in a shiraz reduction
choice of orange, ruby red grapefruit, mango, watermelon or carrot
baker's selection of 5 mini pastries & breads, croissant, chocolate croissant, blueberry muffin, brioche & baguette; served with 'bordier' butter, seasonal 'christine ferber' jams & ivy 'bee's nest' organic local honey
choice of coffee or jing tea
plain or chicken, served with traditional condiments, spring onions, fried wonton crisps, salted peanuts, preserved vegetables, century eggs & meat floss
assorted steamed
served with hot soya milk
sautéed seasonal vegetables
2 pieces chinese vegetables spring rolls
with bean sprouts, barbecued pork & soy sauce
seasonal sliced fruits & berries
choice of coffee or jing tea
grilled then oven baked
plain & steamed
soup with silky tofu, spring onions & bonito flakes
daikon, kyuri cucumber & ume plum
japanese omelette roll
seaweed salad with miso dressing
fermented beans with soy sauce
seasonal japanese fruits
choice of coffee or jing tea
orange, ruby red grapefruit, mango, watermelon, apple or carrot; ask your waiter for the other freshly squeezed fruit juices available
red tomato
baker's selection of 5 mini pastries & breads, croissant, chocolate croissant, blueberry muffin, brioche & baguette
choice of white, whole wheat, rye, raisin, english muffin or bagel
with blueberry & low fat yoghurt as a detox breakfast trifle
prepared with water or milk served with condiments; dried raisins & muscovado sugar
choice of raisin bran, bran flakes or corn flakes served with cold milk, whole, skimmed or soy
bircher muesli
plain or non-fat from 'fermes des peupliers'; our coulis is made of fresh red fruit purée without sugar being added
chef's selection by bernard antony; served with dry fruits, black cherry jam & homemade bread
frittata with green asparagus, baby spinach, fondant bell peppers, ricotta & focaccia
english muffin topped with sautéed spinach, black treacle back bacon, two poached eggs & hollandaise sauce
english muffin topped with sautéed spinach, home-smoked tasmanian salmon, two poached eggs & hollandaise sauce
english muffin topped with black truffle, green asparagus, two poached eggs, hollandaise sauce & crispy serrano ham
two fried organic eggs served with baked beans, white button mushrooms, sautéed new potatoes, roasted 'roma' tomatoes, pork sausage, back bacon & toast
home-smoked over an open-toasted bagel with cream cheese, kyuri cucumber, lettuce, capers & onions
with spanish cold cuts, condiments, aged comte cheese & homemade bread
with whipped vanilla cream & maple syrup
with maple syrup
with whipped vanilla cream
served with traditional condiments; spring onions, pickled cabbage, fried wonton crisps, salted peanuts, preserved vegetables, century eggs & meat floss
assorted steamed
with bean sprouts, barbecued pork & soy sauce
with hot soya milk
4 pieces chinese vegetable spring rolls
sautéed seasonal vegetables
with green chinese vegetables in a chicken broth
served with traditional condiments; spring onions, pickled cabbage, fried wonton crisps & salted peanuts
with bean sprouts & soy sauce
dumplings with garlic & chili paste
marinated & grilled, served with sun-dried tomatoes, pesto & olive ciabatta
freshly brewed filter coffee, served in a pot; please note all coffees are available decaffeinated
hot/cold
china's most celebrated green tea: lively high definition flavours, grassy freshness, underscored with soft hazel complexities
silky & thick mouth feel with flavours of sweet pea & umami sweet finish with light hints of rocket & radish
light, delicate quenching flavours underpinned by cucumber & melon freshness full textured with a satisfying velvety finish
hand rolled & scented with fresh jasmine flowers rich, round & deeply jasmine infused with a beautifully thick, velvet texture
intensly floral with mineral complexities and crisp, tart finish
elegant, perfumed & understated with a refreshing grassy sappiness
statuesque & broad assam tea, with plenty of structure & malty richness a rousing breakfast tea, perfect with milk
refreshing & bright, with citrus freshness lifting the rich ceylon tea base a perfectly focused classic
harmonious, soothing & comforting richness with japanese plum sweetness
mellow floral depths with a gentle & cleansing bitter complexity in the finish
insistent, deep, grippy mint flavours with an almost oily mid palate, subsiding cleanly towards an intensely perfumed finish
fresh, vivid with mint-like freshness & pressed lemon zest pungency softer, grassier notes to finish
bracing, refreshing & extremely fragrant
Sommelier's note: An elegant blend of Pinot Meunier and Chardonnay with freshness, spiced for its little oak influenced
Sommelier's note: Pure Chardonnay Champagne. A charming nose of brioche, almonds and apricot. The palate is refreshing and yet full, ripe and yet restrained
Sommelier's note: A blend of Pinot Noir and Chardonnay, with aroma of red fruits, almondly nuttiness with rich pastry palate
Sommelier's note: A rich fruit-basket Sauvignon Blanc with a touch of oaky complexity
Sommelier's note: A well balance of freshness of Vermentino and the roundness of Viognier.
Sommelier's note: Fresh and floral aroma with a nice fruit core and a mineral dry finish
Sommelier's note: A rich aromatic white with a richness of tropical fruitiness and spicy edges
Sommelier's note: A classic Chardonnay with depth and great minerality from an old parcel planted in 1966
Sommelier's note: Full-bodied expression with opulent tones of dark fruit, spice, leather, tobacco and licorice
Sommelier's note: Unoaked. A medium red with fresh and crunchy red fruits and a lush finish
Sommelier's note: A great deep Barolo with complexity of floral, fruits and spices, with silky and whispering tannins
Sommelier's note: A big claret with classic notes of creme de cassis, crushed rocks and flowers, sweet tannins
Sommelier's note: The best premier cru single vineyard attched La Tache. Rich and fruit driven with chewy texture
(Ex-domaine) Sommelier's note: A sweet oxidative red with oriental spiciness. Great with chocolate. A French answer to Tawny Port
Sommelier's note: A classic semi-sweet Riesling with loads of flinty minerals and citrusy acidity
Bio-dynamic (ex-domaine) Sommelier's note: A rich textured sweet with loads of jammy stonefruits and natural smookiness. Lengthy finish
(ex-château) Sommelier's note: A rich honeyish sweet with tropical fruitiness. Round and creamy
Sommelier's note: A rich sweet. Peach compote aromas and flavors flow gracefully, mineral note on the long finish
Bio-dynamic
Ex-Domaine
Ex-Domaine
Ex-Domaine
Ex-Domaine
Ex-Domaine
low bottle neck
ex-Château
low bottle neck
top shoulder
ex-Château
ex-Château
low bottle neck
japanese label
japanese label
top shoulder
ex-Château
ex-Château
ex-Château
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
japanese label
ex-domaine
1.5 cm dropped
damaged label
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
slightly stained label
1cm dropped
ex-domaine
bio-dynamic
bio-dynamic
bio-dynamic
Japanese label
bio-dynamic
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-Domaine
ex-Domaine
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
bio-dynamic
bio-dynamic
bio-dynamic
ex-domaine
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
ex-domaine
ex-domaine
US label
bio-dynamic
bio-dynamic
Japanese label
ex-domaine
Japanese label
dry
semi sweet
bio-dynamic
bio-dynamic dry
bio-dynamic dry
bio-dynamic dry
dry
off-dry
dry
dry
dry
dry
dry
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
dry
dry
bio-dynamic, off-dry
bio-dynamic, off-dry
ex-chateau
ex-chateau
bio-dynamic
bio-dynamic
Oxidative
off dry
off dry
off dry
off dry
semi sweet
semi sweet
off dry
semi sweet
semi sweet
off dry
off dry
semi sweet
off dry, ex domaine
off dry, ex domaine
off dry
off dry
dry
off dry
off dry
off dry
off dry
ex domaine
ex domaine
off dry
dry
dry
dry
bio-dynamic dry
bio-dynamic dry
dry
dry
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-château
ex-château
ex-château
ex-château
Bio-dynamic
Bio-dynamic
Bio-dynamic
Bio-dynamic
Bio-dynamic
Bio-dynamic
semi-sweet
ex-domaine
ex-domaine
ex-domaine
semi sweet
Tanqueray Gin, Aperol, Angostura 'aromatic' bitters, lime juice
Wild Turkey 81 Bourbon, Dolin rosso, Cynar, cured cherries
Singleton 18 Years Old Single Malt Whiskey, Lustau 'Don Nuño Oloroso' Sherry, Domaine de Canton ginger liqueur & Angostura 'aromatic' bitters
London No. 3 Gin, Fever-Tree Tonic, cucumber, green apple, juniper berries and fresh herbs
Crème de Cassis, crème de litchi, orange & Erath Pinot Noir
Dolin Blanc Vermouth, oolong infusion, lime, egg white & soda
N/V Alfred Gratien brut Champagne, mandarin juice from Wakayama, Japan
N/V Alfred Gratien brut Champagne, white peach juice from Wakayama, Japan
Fresh pressed ginger & lime, aromatic bitters and Fever Tree ginger beer
Raspberry, blueberry, fresh mint, lime & cranberry juice
Fresh grapefruit & pineapple juice, yuzu juice, fresh mint & spirite
JING Earl Grey tea, apple juice, muddled with granny smith apple & passion fruit
Sommelier's note: Full-bodied expression with opulent tones of dark fruit, spice, leather, tobacco and licorice
Sommelier's note: Unoaked. A medium red with fresh and crunchy red fruits and a lush finish
Sommelier's note: A great deep Barolo with complexity of floral, fruits and spices with silky and whispering tannins
Sommelier's note: A big claret with notes of creme de cassis, crushed rocks and flowers, sweet tannins
Sommelier's note: The best premier cru single vineyard attched La Tache. Rich and fruit driven with chewy texture
Sommelier's note: An elegant blend of Pinot Meunier and Chardonnay with freshness, spiced for its little oak influenced
Sommelier's note: Pure Chardonnay Champagne. A charming nose of brioche, almonds and apricot. The palate is refreshing and yet full, ripe and yet restrained
Sommelier's note: A blend with aroma of red fruits and almondly nuttiness with a rich pastry palate
Sommelier's note: A rich fruit-basket Sauvignon Blanc with a touch of oaky complexity
Sommelier's note: A well balance of freshness of Vermentino and the roundness of Viognier
Sommelier's note: Fresh and floral aroma with a nice fruit core and a mineral dry finish
Sommelier's note: A rich aromatic white with a richness of tropical fruitiness and spicy edges
Sommelier's note: A classic Chardonnay with depth and minerality from an old parcel planted in 1966
Sommelier's note: A sweet oxidative red with oriental spiciness. Great with chocolate. A French answer to Tawny Port (ex-domaine)
Sommelier's note: A classic semi-sweet Riesling with loads of flinty minerals and citrusy acidity
(Ex-domaine) Sommelier's note: A rich textured sweet with loads of jammy stonefruits and natural smookiness. Lengthy finish
(Ex-château) Sommelier's note: A rich honeyish sweet with tropical fruitiness. Round and creamy
Sommelier's note: A rich sweet. Peach compote aromas and flavors flow gracefully, mineral note on the long finish
reserve '6-month oak aging in calvados oak' (alcohol: 7.5%) – Calvados, Normandy
Freshly brewed filter coffee, served in a pot
Notes: Hints of chocolate and fragrant notes of tangerine, and charming toasted coconut aroma
100% pure Kona beans from Big Island, Hawai'i. Extra Fancy, the larger bean appelation. Notes: Delicate notes of wild honey, sweet flowers, ripe melon, milk chocolate and roasted macadamia nuts
Intensly floral with mineral complexities and crisp, tart finish
Elegant, perfumed & understated with a refreshing grassy sappiness
Statuesque & broad Assam tea with plenty of structure & malty richness. A rousing breakfast tea, perfect with milk
Refreshing & bright with citrus freshness lifting the rich Ceylon tea base. A perfectly focused classic
Harmonious, soothing & comforting richness with a Japanese plum sweetness
Mellow floral depths with a gentle & cleansing bitter complexity in the finish
Insistent, deep, grippy mint flavours with an almost oily mid-palate, subsiding cleanly towards an intensely perfumed finish
Fresh, vivid with mint-like freshness & pressed lemon zest pungency. Softer, grassier notes to finish
Bracing, refreshing & extremely fragrant
China's most celebrated green tea: lively high definition flavours, grassy freshness, underscored with soft hazel complexities
Silky & thick mouth feel with flavours of sweet pea & umami. Sweet finish with light hints of rocket & radish
Whole leaf roasted Japanese Sencha. Smooth & rich with warming toasted caramel flavours
Light, delicate quenching flavours underpinned by cucumber & melon freshness. Full textured with a satisfying velvety finish
Hand rolled & scented with fresh jasmine flowers. Rich, round & deeply jasmine infused with a beautifully thick, velvety texture
leek, crème fraiche & feuille de brick served like a fine tart (20g. of caviar)
over a plankton gel with organic kale, seawater & organic lemon jell-O, mustard cress bloom
fondant with black winter truffle, celeriac, chestnut & toasted walnut sour dough bread
minced over airated aka uni, schrenki caviar, poached kagoshima bamboo pit & granny smith fricassée
grilled over charcoal, coulis of fermented bell pepper with pearl onions & octopus cooking juice emulsion
miso marinated & char grilled, its skin crispy fried with solidified extra virgin oil, yuzu gel & amaranth
strip loin; dusted with dried red onion skin & dulse seaweed powder, red pearl onions with black currant in a shiraz reduction
roasted with clams & bouchot mussels seaweeds, plankton gel & champagne emulsion
& coconut foam, over a menton lemon & nutmeg sorbet with caramelized pumpkin seeds & 'fleur de sel'
segments, sorbet & reduction with a adzuki red bean crémeux & table side ground timut pepper corns
play of textures with cacao sorbet, praline dust, caramelized almonds, salted caramel & kalamansi
pickled rose petal, solidified basil infused extra virgin olive oil, stracciatella di bufala, finger lime, watermelon tomato water
'cooked' in lime juice manni olive oil with sheep sorrel mini floret
hedgehog mushrooms, wet hazelnuts black winter truffle dressing served like a salad mushroom tea
textures, ground toasted almonds black winter truffle (including 5 grams of black winter truffle)
miso marinated char grilled, its skin crispy fried with solidified extra virgin oil, yuzu gel amaranth
ravioli simmered in an organic lemon butter with sugar peas, niçoise olives, tomato confit basil leaves
coconut foam, over a menton lemon nutmeg sorbet with caramelized pumpkin seeds 'fleurs de sel'
segments, sorbet reduction with a adzuki red bean crémeux table side ground timut pepper corns
play of textures with cacao sorbet, praline dust, caramelized almonds, salted caramel kalamansi
hedgehog mushrooms, wet hazelnuts black winter truffle dressing, served like a salad, baked brioche mushroom tea (including 5 grams of black winter truffle)
i 'cooked' in lime juice manni olive oil with mizuna mini floret
miso marinated char grilled, its skin crispy fried with solidified extra virgin oil, yuzu gel amaranth
sautéed with extra virgin olive oil grated tonka bean citrus peel
ravioli simmered in an organic lemon butter with sugar peas, niçoise olives, tomato confit basil leaves
wild mushrooms parmesan reggiano cooked like a risotto 'mantecato' black winter truffle (including 5 grams of black winter truffles)
leek, crème fraiche feuille de brick served like a fine tart
caviar petrossian paris
caviar petrossian paris
caviar petrossian paris
caviar petrossian paris
caviar kaviari paris
pickled rose petal, solidified basil infused extra virgin olive oil, stracciatella di bufala, finger lime, watermelon tomato water
minced over airated aka uni, schrenki caviar poached kagoshima bamboo pit granny smith fricassée
grilled over charcoal, coulis of fermented bell pepper with pearl onions octopus cooking juice emulsion
poached in mushroom tea with charred japanese shitake pickled enoki black garlic purée
crispy roasted on the scales with pointed cabbage seaweed purée in hairy crab ginger broth
tail poached yuzu glazed with hokkaido milk ricotta seasonal vegetables garden herbs in flatbean manni olive oil emulsion, the claw served as a salad in a spiced cucumber broth with lobster egg white mayonnaise
dry aged; the breast roasted and brushed with hyuganatsu marmalade, japanese whiskey miso second service of the leg confit with kabu hyuganatsu third service a clear broth to drink
strip loin; dusted with dried red onion skin dulse seaweed powder red pearl onions with black currant in a shiraz reduction
choice of orange, ruby red grapefruit, mango, watermelon or carrot
baker's selection of 5 mini pastries breads, croissant, chocolate croissant, blueberry muffin, brioche baguette; served with 'bordier' butter, seasonal 'christine ferber' jams ivy 'bee's nest' organic local honey
choice of coffee or jing tea
plain or chicken, served with traditional condiments, spring onions, fried wonton crisps, salted peanuts, preserved vegetables, century eggs meat floss
assorted steamed
served with hot soya milk
sautéed seasonal vegetables
2 pieces chinese vegetables spring rolls
with bean sprouts, barbecued pork soy sauce
seasonal sliced fruits berries
choice of coffee or jing tea
grilled then oven baked
plain steamed
soup with silky tofu, spring onions bonito flakes
daikon, kyuri cucumber ume plum
japanese omelette roll
seaweed salad with miso dressing
fermented beans with soy sauce
seasonal japanese fruits
choice of coffee or jing tea
orange, ruby red grapefruit, mango, watermelon, apple or carrot; ask your waiter for the other freshly squeezed fruit juices available
red tomato
baker's selection of 5 mini pastries breads, croissant, chocolate croissant, blueberry muffin, brioche baguette
choice of white, whole wheat, rye, raisin, english muffin or bagel
with blueberry low fat yoghurt as a detox breakfast trifle
prepared with water or milk served with condiments; dried raisins muscovado sugar
choice of raisin bran, bran flakes or corn flakes served with cold milk, whole, skimmed or soy
bircher muesli
plain or non-fat from 'fermes des peupliers'; our coulis is made of fresh red fruit purée without sugar being added
chef's selection by bernard antony; served with dry fruits, black cherry jam homemade bread
frittata with green asparagus, baby spinach, fondant bell peppers, ricotta focaccia
english muffin topped with sautéed spinach, black treacle back bacon, two poached eggs hollandaise sauce
english muffin topped with sautéed spinach, home-smoked tasmanian salmon, two poached eggs hollandaise sauce
english muffin topped with black truffle, green asparagus, two poached eggs, hollandaise sauce crispy serrano ham
two fried organic eggs served with baked beans, white button mushrooms, sautéed new potatoes, roasted 'roma' tomatoes, pork sausage, back bacon toast
home-smoked over an open-toasted bagel with cream cheese, kyuri cucumber, lettuce, capers onions
with spanish cold cuts, condiments, aged comte cheese homemade bread
with whipped vanilla cream maple syrup
with maple syrup
with whipped vanilla cream
served with traditional condiments; spring onions, pickled cabbage, fried wonton crisps, salted peanuts, preserved vegetables, century eggs meat floss
assorted steamed
with bean sprouts, barbecued pork soy sauce
with hot soya milk
4 pieces chinese vegetable spring rolls
sautéed seasonal vegetables
with green chinese vegetables in a chicken broth
served with traditional condiments; spring onions, pickled cabbage, fried wonton crisps salted peanuts
with bean sprouts soy sauce
dumplings with garlic chili paste
marinated grilled, served with sun-dried tomatoes, pesto olive ciabatta
freshly brewed filter coffee, served in a pot; please note all coffees are available decaffeinated
hot/cold
china's most celebrated green tea: lively high definition flavours, grassy freshness, underscored with soft hazel complexities
silky thick mouth feel with flavours of sweet pea umami sweet finish with light hints of rocket radish
light, delicate quenching flavours underpinned by cucumber melon freshness full textured with a satisfying velvety finish
hand rolled scented with fresh jasmine flowers rich, round deeply jasmine infused with a beautifully thick, velvet texture
intensly floral with mineral complexities and crisp, tart finish
elegant, perfumed understated with a refreshing grassy sappiness
statuesque broad assam tea, with plenty of structure malty richness a rousing breakfast tea, perfect with milk
refreshing bright, with citrus freshness lifting the rich ceylon tea base a perfectly focused classic
harmonious, soothing comforting richness with japanese plum sweetness
mellow floral depths with a gentle cleansing bitter complexity in the finish
insistent, deep, grippy mint flavours with an almost oily mid palate, subsiding cleanly towards an intensely perfumed finish
fresh, vivid with mint-like freshness pressed lemon zest pungency softer, grassier notes to finish
bracing, refreshing extremely fragrant
Sommelier's note: An elegant blend of Pinot Meunier and Chardonnay with freshness, spiced for its little oak influenced
Sommelier's note: Pure Chardonnay Champagne. A charming nose of brioche, almonds and apricot. The palate is refreshing and yet full, ripe and yet restrained
Sommelier's note: A blend of Pinot Noir and Chardonnay, with aroma of red fruits, almondly nuttiness with rich pastry palate
Sommelier's note: A rich fruit-basket Sauvignon Blanc with a touch of oaky complexity
Sommelier's note: A well balance of freshness of Vermentino and the roundness of Viognier.
Sommelier's note: Fresh and floral aroma with a nice fruit core and a mineral dry finish
Sommelier's note: A rich aromatic white with a richness of tropical fruitiness and spicy edges
Sommelier's note: A classic Chardonnay with depth and great minerality from an old parcel planted in 1966
Sommelier's note: Full-bodied expression with opulent tones of dark fruit, spice, leather, tobacco and licorice
Sommelier's note: Unoaked. A medium red with fresh and crunchy red fruits and a lush finish
Sommelier's note: A great deep Barolo with complexity of floral, fruits and spices, with silky and whispering tannins
Sommelier's note: A big claret with classic notes of creme de cassis, crushed rocks and flowers, sweet tannins
Sommelier's note: The best premier cru single vineyard attched La Tache. Rich and fruit driven with chewy texture
(Ex-domaine) Sommelier's note: A sweet oxidative red with oriental spiciness. Great with chocolate. A French answer to Tawny Port
Sommelier's note: A classic semi-sweet Riesling with loads of flinty minerals and citrusy acidity
Bio-dynamic (ex-domaine) Sommelier's note: A rich textured sweet with loads of jammy stonefruits and natural smookiness. Lengthy finish
(ex-château) Sommelier's note: A rich honeyish sweet with tropical fruitiness. Round and creamy
Sommelier's note: A rich sweet. Peach compote aromas and flavors flow gracefully, mineral note on the long finish
Bio-dynamic
Ex-Domaine
Ex-Domaine
Ex-Domaine
Ex-Domaine
Ex-Domaine
low bottle neck
ex-Château
low bottle neck
top shoulder
ex-Château
ex-Château
low bottle neck
japanese label
japanese label
top shoulder
ex-Château
ex-Château
ex-Château
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
japanese label
ex-domaine
1.5 cm dropped
damaged label
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
slightly stained label
1cm dropped
ex-domaine
bio-dynamic
bio-dynamic
bio-dynamic
Japanese label
bio-dynamic
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-Domaine
ex-Domaine
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
bio-dynamic
bio-dynamic
bio-dynamic
ex-domaine
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
ex-domaine
ex-domaine
US label
bio-dynamic
bio-dynamic
Japanese label
ex-domaine
Japanese label
dry
semi sweet
bio-dynamic
bio-dynamic dry
bio-dynamic dry
bio-dynamic dry
dry
off-dry
dry
dry
dry
dry
dry
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
dry
dry
bio-dynamic, off-dry
bio-dynamic, off-dry
ex-chateau
ex-chateau
bio-dynamic
bio-dynamic
Oxidative
off dry
off dry
off dry
off dry
semi sweet
semi sweet
off dry
semi sweet
semi sweet
off dry
off dry
semi sweet
off dry, ex domaine
off dry, ex domaine
off dry
off dry
dry
off dry
off dry
off dry
off dry
ex domaine
ex domaine
off dry
dry
dry
dry
bio-dynamic dry
bio-dynamic dry
dry
dry
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-château
ex-château
ex-château
ex-château
Bio-dynamic
Bio-dynamic
Bio-dynamic
Bio-dynamic
Bio-dynamic
Bio-dynamic
semi-sweet
ex-domaine
ex-domaine
ex-domaine
semi sweet
Tanqueray Gin, Aperol, Angostura 'aromatic' bitters, lime juice
Wild Turkey 81 Bourbon, Dolin rosso, Cynar, cured cherries
Singleton 18 Years Old Single Malt Whiskey, Lustau 'Don Nuño Oloroso' Sherry, Domaine de Canton ginger liqueur Angostura 'aromatic' bitters
London No. 3 Gin, Fever-Tree Tonic, cucumber, green apple, juniper berries and fresh herbs
Crème de Cassis, crème de litchi, orange Erath Pinot Noir
Dolin Blanc Vermouth, oolong infusion, lime, egg white soda
N/V Alfred Gratien brut Champagne, mandarin juice from Wakayama, Japan
N/V Alfred Gratien brut Champagne, white peach juice from Wakayama, Japan
Fresh pressed ginger lime, aromatic bitters and Fever Tree ginger beer
Raspberry, blueberry, fresh mint, lime cranberry juice
Fresh grapefruit pineapple juice, yuzu juice, fresh mint spirite
JING Earl Grey tea, apple juice, muddled with granny smith apple passion fruit
Sommelier's note: Full-bodied expression with opulent tones of dark fruit, spice, leather, tobacco and licorice
Sommelier's note: Unoaked. A medium red with fresh and crunchy red fruits and a lush finish
Sommelier's note: A great deep Barolo with complexity of floral, fruits and spices with silky and whispering tannins
Sommelier's note: A big claret with notes of creme de cassis, crushed rocks and flowers, sweet tannins
Sommelier's note: The best premier cru single vineyard attched La Tache. Rich and fruit driven with chewy texture
Sommelier's note: An elegant blend of Pinot Meunier and Chardonnay with freshness, spiced for its little oak influenced
Sommelier's note: Pure Chardonnay Champagne. A charming nose of brioche, almonds and apricot. The palate is refreshing and yet full, ripe and yet restrained
Sommelier's note: A blend with aroma of red fruits and almondly nuttiness with a rich pastry palate
Sommelier's note: A rich fruit-basket Sauvignon Blanc with a touch of oaky complexity
Sommelier's note: A well balance of freshness of Vermentino and the roundness of Viognier
Sommelier's note: Fresh and floral aroma with a nice fruit core and a mineral dry finish
Sommelier's note: A rich aromatic white with a richness of tropical fruitiness and spicy edges
Sommelier's note: A classic Chardonnay with depth and minerality from an old parcel planted in 1966
Sommelier's note: A sweet oxidative red with oriental spiciness. Great with chocolate. A French answer to Tawny Port (ex-domaine)
Sommelier's note: A classic semi-sweet Riesling with loads of flinty minerals and citrusy acidity
(Ex-domaine) Sommelier's note: A rich textured sweet with loads of jammy stonefruits and natural smookiness. Lengthy finish
(Ex-château) Sommelier's note: A rich honeyish sweet with tropical fruitiness. Round and creamy
Sommelier's note: A rich sweet. Peach compote aromas and flavors flow gracefully, mineral note on the long finish
reserve '6-month oak aging in calvados oak' (alcohol: 7.5%) – Calvados, Normandy
Freshly brewed filter coffee, served in a pot
Notes: Hints of chocolate and fragrant notes of tangerine, and charming toasted coconut aroma
100% pure Kona beans from Big Island, Hawai'i. Extra Fancy, the larger bean appelation. Notes: Delicate notes of wild honey, sweet flowers, ripe melon, milk chocolate and roasted macadamia nuts
Intensly floral with mineral complexities and crisp, tart finish
Elegant, perfumed understated with a refreshing grassy sappiness
Statuesque broad Assam tea with plenty of structure malty richness. A rousing breakfast tea, perfect with milk
Refreshing bright with citrus freshness lifting the rich Ceylon tea base. A perfectly focused classic
Harmonious, soothing comforting richness with a Japanese plum sweetness
Mellow floral depths with a gentle cleansing bitter complexity in the finish
Insistent, deep, grippy mint flavours with an almost oily mid-palate, subsiding cleanly towards an intensely perfumed finish
Fresh, vivid with mint-like freshness pressed lemon zest pungency. Softer, grassier notes to finish
Bracing, refreshing extremely fragrant
China's most celebrated green tea: lively high definition flavours, grassy freshness, underscored with soft hazel complexities
Silky thick mouth feel with flavours of sweet pea umami. Sweet finish with light hints of rocket radish
Whole leaf roasted Japanese Sencha. Smooth rich with warming toasted caramel flavours
Light, delicate quenching flavours underpinned by cucumber melon freshness. Full textured with a satisfying velvety finish
Hand rolled scented with fresh jasmine flowers. Rich, round deeply jasmine infused with a beautifully thick, velvety texture
leek, crème fraiche feuille de brick served like a fine tart (20g. of caviar)
over a plankton gel with organic kale, seawater organic lemon jell-O, mustard cress bloom
fondant with black winter truffle, celeriac, chestnut toasted walnut sour dough bread
minced over airated aka uni, schrenki caviar, poached kagoshima bamboo pit granny smith fricassée
grilled over charcoal, coulis of fermented bell pepper with pearl onions octopus cooking juice emulsion
miso marinated char grilled, its skin crispy fried with solidified extra virgin oil, yuzu gel amaranth
strip loin; dusted with dried red onion skin dulse seaweed powder, red pearl onions with black currant in a shiraz reduction
roasted with clams bouchot mussels seaweeds, plankton gel champagne emulsion
coconut foam, over a menton lemon nutmeg sorbet with caramelized pumpkin seeds 'fleur de sel'
segments, sorbet reduction with a adzuki red bean crémeux table side ground timut pepper corns
play of textures with cacao sorbet, praline dust, caramelized almonds, salted caramel kalamansi
pickled rose petal, solidified basil infused extra virgin olive oil, stracciatella di bufala, finger lime, watermelon & tomato water
'cooked' in lime juice & manni olive oil with sheep sorrel & mini floret
hedgehog mushrooms, wet hazelnuts & black winter truffle dressing served like a salad & mushroom tea
textures, ground toasted almonds & black winter truffle (including 5 grams of black winter truffle)
miso marinated & char grilled, its skin crispy fried with solidified extra virgin oil, yuzu gel & amaranth
ravioli simmered in an organic lemon butter with sugar peas, niçoise olives, tomato confit & basil leaves
& coconut foam, over a menton lemon & nutmeg sorbet with caramelized pumpkin seeds & 'fleurs de sel'
segments, sorbet & reduction with a adzuki red bean crémeux & table side ground timut pepper corns
play of textures with cacao sorbet, praline dust, caramelized almonds, salted caramel & kalamansi
hedgehog mushrooms, wet hazelnuts & black winter truffle dressing, served like a salad, baked brioche & mushroom tea (including 5 grams of black winter truffle)
i 'cooked' in lime juice & manni olive oil with mizuna & mini floret
miso marinated & char grilled, its skin crispy fried with solidified extra virgin oil, yuzu gel & amaranth
sautéed with extra virgin olive oil grated tonka bean & citrus peel
ravioli simmered in an organic lemon butter with sugar peas, niçoise olives, tomato confit & basil leaves
wild mushrooms & parmesan reggiano cooked like a risotto 'mantecato' & black winter truffle (including 5 grams of black winter truffles)
leek, crème fraiche & feuille de brick served like a fine tart
caviar petrossian paris
caviar petrossian paris
caviar petrossian paris
caviar petrossian paris
caviar kaviari paris
pickled rose petal, solidified basil infused extra virgin olive oil, stracciatella di bufala, finger lime, watermelon & tomato water
minced over airated aka uni, schrenki caviar poached kagoshima bamboo pit & granny smith fricassée
grilled over charcoal, coulis of fermented bell pepper with pearl onions & octopus cooking juice emulsion
poached in mushroom tea with charred japanese shitake pickled enoki & black garlic purée
crispy roasted on the scales with pointed cabbage seaweed purée in hairy crab & ginger broth
tail poached & yuzu glazed with hokkaido milk ricotta seasonal vegetables & garden herbs in flatbean & manni olive oil emulsion, the claw served as a salad in a spiced cucumber broth with lobster egg white mayonnaise
dry aged; the breast roasted and brushed with hyuganatsu marmalade, japanese whiskey & miso second service of the leg confit with kabu & hyuganatsu third service a clear broth to drink
strip loin; dusted with dried red onion skin & dulse seaweed powder red pearl onions with black currant in a shiraz reduction
choice of orange, ruby red grapefruit, mango, watermelon or carrot
baker's selection of 5 mini pastries & breads, croissant, chocolate croissant, blueberry muffin, brioche & baguette; served with 'bordier' butter, seasonal 'christine ferber' jams & ivy 'bee's nest' organic local honey
choice of coffee or jing tea
plain or chicken, served with traditional condiments, spring onions, fried wonton crisps, salted peanuts, preserved vegetables, century eggs & meat floss
assorted steamed
served with hot soya milk
sautéed seasonal vegetables
2 pieces chinese vegetables spring rolls
with bean sprouts, barbecued pork & soy sauce
seasonal sliced fruits & berries
choice of coffee or jing tea
grilled then oven baked
plain & steamed
soup with silky tofu, spring onions & bonito flakes
daikon, kyuri cucumber & ume plum
japanese omelette roll
seaweed salad with miso dressing
fermented beans with soy sauce
seasonal japanese fruits
choice of coffee or jing tea
orange, ruby red grapefruit, mango, watermelon, apple or carrot; ask your waiter for the other freshly squeezed fruit juices available
red tomato
baker's selection of 5 mini pastries & breads, croissant, chocolate croissant, blueberry muffin, brioche & baguette
choice of white, whole wheat, rye, raisin, english muffin or bagel
with blueberry & low fat yoghurt as a detox breakfast trifle
prepared with water or milk served with condiments; dried raisins & muscovado sugar
choice of raisin bran, bran flakes or corn flakes served with cold milk, whole, skimmed or soy
bircher muesli
plain or non-fat from 'fermes des peupliers'; our coulis is made of fresh red fruit purée without sugar being added
chef's selection by bernard antony; served with dry fruits, black cherry jam & homemade bread
frittata with green asparagus, baby spinach, fondant bell peppers, ricotta & focaccia
english muffin topped with sautéed spinach, black treacle back bacon, two poached eggs & hollandaise sauce
english muffin topped with sautéed spinach, home-smoked tasmanian salmon, two poached eggs & hollandaise sauce
english muffin topped with black truffle, green asparagus, two poached eggs, hollandaise sauce & crispy serrano ham
two fried organic eggs served with baked beans, white button mushrooms, sautéed new potatoes, roasted 'roma' tomatoes, pork sausage, back bacon & toast
home-smoked over an open-toasted bagel with cream cheese, kyuri cucumber, lettuce, capers & onions
with spanish cold cuts, condiments, aged comte cheese & homemade bread
with whipped vanilla cream & maple syrup
with maple syrup
with whipped vanilla cream
served with traditional condiments; spring onions, pickled cabbage, fried wonton crisps, salted peanuts, preserved vegetables, century eggs & meat floss
assorted steamed
with bean sprouts, barbecued pork & soy sauce
with hot soya milk
4 pieces chinese vegetable spring rolls
sautéed seasonal vegetables
with green chinese vegetables in a chicken broth
served with traditional condiments; spring onions, pickled cabbage, fried wonton crisps & salted peanuts
with bean sprouts & soy sauce
dumplings with garlic & chili paste
marinated & grilled, served with sun-dried tomatoes, pesto & olive ciabatta
freshly brewed filter coffee, served in a pot; please note all coffees are available decaffeinated
hot/cold
china's most celebrated green tea: lively high definition flavours, grassy freshness, underscored with soft hazel complexities
silky & thick mouth feel with flavours of sweet pea & umami sweet finish with light hints of rocket & radish
light, delicate quenching flavours underpinned by cucumber & melon freshness full textured with a satisfying velvety finish
hand rolled & scented with fresh jasmine flowers rich, round & deeply jasmine infused with a beautifully thick, velvet texture
intensly floral with mineral complexities and crisp, tart finish
elegant, perfumed & understated with a refreshing grassy sappiness
statuesque & broad assam tea, with plenty of structure & malty richness a rousing breakfast tea, perfect with milk
refreshing & bright, with citrus freshness lifting the rich ceylon tea base a perfectly focused classic
harmonious, soothing & comforting richness with japanese plum sweetness
mellow floral depths with a gentle & cleansing bitter complexity in the finish
insistent, deep, grippy mint flavours with an almost oily mid palate, subsiding cleanly towards an intensely perfumed finish
fresh, vivid with mint-like freshness & pressed lemon zest pungency softer, grassier notes to finish
bracing, refreshing & extremely fragrant
Sommelier's note: An elegant blend of Pinot Meunier and Chardonnay with freshness, spiced for its little oak influenced
Sommelier's note: Pure Chardonnay Champagne. A charming nose of brioche, almonds and apricot. The palate is refreshing and yet full, ripe and yet restrained
Sommelier's note: A blend of Pinot Noir and Chardonnay, with aroma of red fruits, almondly nuttiness with rich pastry palate
Sommelier's note: A rich fruit-basket Sauvignon Blanc with a touch of oaky complexity
Sommelier's note: A well balance of freshness of Vermentino and the roundness of Viognier.
Sommelier's note: Fresh and floral aroma with a nice fruit core and a mineral dry finish
Sommelier's note: A rich aromatic white with a richness of tropical fruitiness and spicy edges
Sommelier's note: A classic Chardonnay with depth and great minerality from an old parcel planted in 1966
Sommelier's note: Full-bodied expression with opulent tones of dark fruit, spice, leather, tobacco and licorice
Sommelier's note: Unoaked. A medium red with fresh and crunchy red fruits and a lush finish
Sommelier's note: A great deep Barolo with complexity of floral, fruits and spices, with silky and whispering tannins
Sommelier's note: A big claret with classic notes of creme de cassis, crushed rocks and flowers, sweet tannins
Sommelier's note: The best premier cru single vineyard attched La Tache. Rich and fruit driven with chewy texture
(Ex-domaine) Sommelier's note: A sweet oxidative red with oriental spiciness. Great with chocolate. A French answer to Tawny Port
Sommelier's note: A classic semi-sweet Riesling with loads of flinty minerals and citrusy acidity
Bio-dynamic (ex-domaine) Sommelier's note: A rich textured sweet with loads of jammy stonefruits and natural smookiness. Lengthy finish
(ex-château) Sommelier's note: A rich honeyish sweet with tropical fruitiness. Round and creamy
Sommelier's note: A rich sweet. Peach compote aromas and flavors flow gracefully, mineral note on the long finish
Bio-dynamic
Ex-Domaine
Ex-Domaine
Ex-Domaine
Ex-Domaine
Ex-Domaine
low bottle neck
ex-Château
low bottle neck
top shoulder
ex-Château
ex-Château
low bottle neck
japanese label
japanese label
top shoulder
ex-Château
ex-Château
ex-Château
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
japanese label
ex-domaine
1.5 cm dropped
damaged label
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
slightly stained label
1cm dropped
ex-domaine
bio-dynamic
bio-dynamic
bio-dynamic
Japanese label
bio-dynamic
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-domaine
ex-Domaine
ex-Domaine
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-chateau
bio-dynamic
bio-dynamic
bio-dynamic
ex-domaine
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
ex-domaine
ex-domaine
US label
bio-dynamic
bio-dynamic
Japanese label
ex-domaine
Japanese label
dry
semi sweet
bio-dynamic
bio-dynamic dry
bio-dynamic dry
bio-dynamic dry
dry
off-dry
dry
dry
dry
dry
dry
bio-dynamic
bio-dynamic
bio-dynamic
bio-dynamic
dry
dry
bio-dynamic, off-dry
bio-dynamic, off-dry
ex-chateau
ex-chateau
bio-dynamic
bio-dynamic
Oxidative
off dry
off dry
off dry
off dry
semi sweet
semi sweet
off dry
semi sweet
semi sweet
off dry
off dry
semi sweet
off dry, ex domaine
off dry, ex domaine
off dry
off dry
dry
off dry
off dry
off dry
off dry
ex domaine
ex domaine
off dry
dry
dry
dry
bio-dynamic dry
bio-dynamic dry
dry
dry
ex-chateau
ex-chateau
ex-chateau
ex-chateau
ex-château
ex-château
ex-château
ex-château
Bio-dynamic
Bio-dynamic
Bio-dynamic
Bio-dynamic
Bio-dynamic
Bio-dynamic
semi-sweet
ex-domaine
ex-domaine
ex-domaine
semi sweet
Tanqueray Gin, Aperol, Angostura 'aromatic' bitters, lime juice
Wild Turkey 81 Bourbon, Dolin rosso, Cynar, cured cherries
Singleton 18 Years Old Single Malt Whiskey, Lustau 'Don Nuño Oloroso' Sherry, Domaine de Canton ginger liqueur & Angostura 'aromatic' bitters
London No. 3 Gin, Fever-Tree Tonic, cucumber, green apple, juniper berries and fresh herbs
Crème de Cassis, crème de litchi, orange & Erath Pinot Noir
Dolin Blanc Vermouth, oolong infusion, lime, egg white & soda
N/V Alfred Gratien brut Champagne, mandarin juice from Wakayama, Japan
N/V Alfred Gratien brut Champagne, white peach juice from Wakayama, Japan
Fresh pressed ginger & lime, aromatic bitters and Fever Tree ginger beer
Raspberry, blueberry, fresh mint, lime & cranberry juice
Fresh grapefruit & pineapple juice, yuzu juice, fresh mint & spirite
JING Earl Grey tea, apple juice, muddled with granny smith apple & passion fruit
Sommelier's note: Full-bodied expression with opulent tones of dark fruit, spice, leather, tobacco and licorice
Sommelier's note: Unoaked. A medium red with fresh and crunchy red fruits and a lush finish
Sommelier's note: A great deep Barolo with complexity of floral, fruits and spices with silky and whispering tannins
Sommelier's note: A big claret with notes of creme de cassis, crushed rocks and flowers, sweet tannins
Sommelier's note: The best premier cru single vineyard attched La Tache. Rich and fruit driven with chewy texture
Sommelier's note: An elegant blend of Pinot Meunier and Chardonnay with freshness, spiced for its little oak influenced
Sommelier's note: Pure Chardonnay Champagne. A charming nose of brioche, almonds and apricot. The palate is refreshing and yet full, ripe and yet restrained
Sommelier's note: A blend with aroma of red fruits and almondly nuttiness with a rich pastry palate
Sommelier's note: A rich fruit-basket Sauvignon Blanc with a touch of oaky complexity
Sommelier's note: A well balance of freshness of Vermentino and the roundness of Viognier
Sommelier's note: Fresh and floral aroma with a nice fruit core and a mineral dry finish
Sommelier's note: A rich aromatic white with a richness of tropical fruitiness and spicy edges
Sommelier's note: A classic Chardonnay with depth and minerality from an old parcel planted in 1966
Sommelier's note: A sweet oxidative red with oriental spiciness. Great with chocolate. A French answer to Tawny Port (ex-domaine)
Sommelier's note: A classic semi-sweet Riesling with loads of flinty minerals and citrusy acidity
(Ex-domaine) Sommelier's note: A rich textured sweet with loads of jammy stonefruits and natural smookiness. Lengthy finish
(Ex-château) Sommelier's note: A rich honeyish sweet with tropical fruitiness. Round and creamy
Sommelier's note: A rich sweet. Peach compote aromas and flavors flow gracefully, mineral note on the long finish
reserve '6-month oak aging in calvados oak' (alcohol: 7.5%) – Calvados, Normandy
Freshly brewed filter coffee, served in a pot
Notes: Hints of chocolate and fragrant notes of tangerine, and charming toasted coconut aroma
100% pure Kona beans from Big Island, Hawai'i. Extra Fancy, the larger bean appelation. Notes: Delicate notes of wild honey, sweet flowers, ripe melon, milk chocolate and roasted macadamia nuts
Intensly floral with mineral complexities and crisp, tart finish
Elegant, perfumed & understated with a refreshing grassy sappiness
Statuesque & broad Assam tea with plenty of structure & malty richness. A rousing breakfast tea, perfect with milk
Refreshing & bright with citrus freshness lifting the rich Ceylon tea base. A perfectly focused classic
Harmonious, soothing & comforting richness with a Japanese plum sweetness
Mellow floral depths with a gentle & cleansing bitter complexity in the finish
Insistent, deep, grippy mint flavours with an almost oily mid-palate, subsiding cleanly towards an intensely perfumed finish
Fresh, vivid with mint-like freshness & pressed lemon zest pungency. Softer, grassier notes to finish
Bracing, refreshing & extremely fragrant
China's most celebrated green tea: lively high definition flavours, grassy freshness, underscored with soft hazel complexities
Silky & thick mouth feel with flavours of sweet pea & umami. Sweet finish with light hints of rocket & radish
Whole leaf roasted Japanese Sencha. Smooth & rich with warming toasted caramel flavours
Light, delicate quenching flavours underpinned by cucumber & melon freshness. Full textured with a satisfying velvety finish
Hand rolled & scented with fresh jasmine flowers. Rich, round & deeply jasmine infused with a beautifully thick, velvety texture
leek, crème fraiche & feuille de brick served like a fine tart (20g. of caviar)
over a plankton gel with organic kale, seawater & organic lemon jell-O, mustard cress bloom
fondant with black winter truffle, celeriac, chestnut & toasted walnut sour dough bread
minced over airated aka uni, schrenki caviar, poached kagoshima bamboo pit & granny smith fricassée
grilled over charcoal, coulis of fermented bell pepper with pearl onions & octopus cooking juice emulsion
miso marinated & char grilled, its skin crispy fried with solidified extra virgin oil, yuzu gel & amaranth
strip loin; dusted with dried red onion skin & dulse seaweed powder, red pearl onions with black currant in a shiraz reduction
roasted with clams & bouchot mussels seaweeds, plankton gel & champagne emulsion
& coconut foam, over a menton lemon & nutmeg sorbet with caramelized pumpkin seeds & 'fleur de sel'
segments, sorbet & reduction with a adzuki red bean crémeux & table side ground timut pepper corns
play of textures with cacao sorbet, praline dust, caramelized almonds, salted caramel & kalamansi