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Lunch

LES ENTRÉES.

  • La Terrine de Foie Gras 375

    Classic French foie gras terrine, Porto confit onion, cranberry butter, toasted brioche.

  • Tartare de Bœuf Wagyu, Préparé à la Minute 170

    Hand-cut Wagyu beef tartare with classic condiments, confit egg yolk, toasted brioche. (raw)

  • Feuilleté de Poire Rôtie, Bleu & Noix de Grenoble 160

    Golden puff pastry with roasted pear, blue cheese, toasted Grenoble walnuts, horseradish crème fraîche, and sour honey.

  • La Tartiflette Savoyarde 195

    Slow-cooked potatoes layered with caramelized shallots and smoked bacon, gratinéed with melted Raclette cheese until golden and creamy.

  • Noix de Saint-Jacques Crues 195

    Thinly sliced raw scallops, citrus, truffle oil, shallots, dill, capers.

  • Niçoise 180

    Marinated raw tuna à la minute, baby potato, green beans, olive kalamata, tomato, quail eggs, honey vinaigrette. (raw) (GF)

LES classiques

  • Salade César 145

    Baby gem lettuce, Grana Padano, anchovy Caesar dressing, soft-boiled egg.

  • Club Sandwich Brioché 165

    Chicken breast, fresh leaves, tomato, egg, bacon, and mayonnaise atop a golden-grilled, thick-sliced brioche.

  • Vol-au-Vent de Poulet 195

    Crisp puff pastry, organic chicken breast, mushroom béchamel sauce, and house-made fries.

LES PLATS.

  • Bavette à l’échalote, Frites Maison 395

    Pan-seared Wagyu flank steak, served medium-rare, butter and thyme, sautéed shallots, french fries, red wine sauce.

  • Poitrine de Porc Croustillante 375

    Slow-confit pork belly, crispy crackling skin, green salad, classic charcutière sauce (mustard dijon, gherkins).

  • Mérou Mousseline Soubise 280

    Crispy-skin grouper, onion and star anise purée, feta–goat cheese vinaigrette, sunflower seeds. (GF)

  • Thon Grillé, Sauce au Poivre 275

    Wood-grilled tuna steak, classic French peppercorn sauce.

  • Gambas à la Provençale 265

    Char-grilled tiger prawns, Provençal tomatoes and sweet pepper ragout, thyme, olive oil. (GF)

  • Suprême de Poulet Fermier 230

    Roasted organic chicken breast, creamy basil pesto sauce.

  • Burger de Boeuf et ses Frites 180

    Brioche bun, double beef patty, cheddar, bacon, fresh leaves, tomato, caramelized onion, pickles, french fries.

  • Gnocchis Maison au Parmesan & Huile de Truffe 165

    Pan-fried house-made gnocchi, Parmesan creamy sauce, sage, truffle oil. (VG) Add Coppa 95

PRIME BEEF CUTS

— Aged 14+ Days — selected for exceptional tenderness

  • Entrecôte Premium — Sélection du Chef (Market Price)

    Rotating cube roll / ribeye from exceptional origins. (from 200g)

  • Contre-Filet sur Os Tokusen 290 per 100g

    MB5 – Indonesian Wagyu Bone-in Striploin (from 300g)

  • Côte de Boeuf Angus “The Bachelor” 330 per 100g

    MB2 – Australian Angus Tomahawk Ribeye Bone-in (from 1.5kg)

  • T-Bone de Black Angus 290 per 100g

    MB2 – Australian 36° South Black Angus Bone-in Short Loin (from 800g)

— Fresh Cuts — selected for peak quality

  • Contre-Filet de Wagyu, Darling Downs 315 per 100g

    MB5 – Australian Darling Downs Wagyu Striploin (from 300g)

  • Entrecôte de Wagyu Tokusen 365 per 100g

    MB6/7 – Indonesian Tokusen Wagyu Cube Roll / Ribeye (from 200g)

GARNITURES

  • Frites Maison

    French fries

  • Pommes de Terre Rôties

    Roasted Potatoes

  • Haricot Verts

    French Green Beans

  • Carottes

    Glazed Carrots

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PETITS-DÉJEUNER SALÉS.

  • Les Œufs Royaux sur Gaufres Salées 195

    Savory potato waffles, sautéed kale, house-cured salmon, hollandaise espuma, mixed green leaves.

  • Omelette Verte, Parmesan & Asperges 140

    Green omelette, local asparagus, creamy ricotta, parmesan cheese and fresh leaves. (GF) (V)

  • Bavette de Bœuf & Brouillade d’Œufs 295

    Pan-seared Wagyu flank steak, potatoes, slow-cooked creamy scrambled eggs, sautéed shallots, red wine sauce.

  • Saucisse de Toulouse, Œuf Poché & Lentilles Vertes 185

    Green lentils ragout slow-cooked in beef stock, roasted Toulouse sausage, poached egg, sourdough.

  • Œufs à Votre Convenance 110

    Three eggs to your taste: sunny-side-up, scrambled, plain omelette. Potatoes and sourdough or baguette bread & butter.

  • Gâteau aux Champignons, Feta & Ricotta 140

    House-made mushroom cake, creamy herb ricotta, poached egg, sunflower dressing and green leaves. (V)

  • Croque Monsieur Jambon Braisé & Gruyère 195

    French baguette, grain mustard, sautéed leeks and cabbage, house-made braised ham, Mornay sauce, gruyère cheese, mixed green salad.

  • Tartine Grillée au Jambon Ibérico & Avocat 195

    Toasted sourdough, Iberico ham, herb emulsion, mashed avocado, creamy cheese & pickled onions. (VG option available)

PETITS-DÉJEUNER SUCRÉS

  • Pain Perdu Doré, Fruit de la Passion & Vanille 140

    Golden-grilled French toast dusted in sugar, creamy passion fruit, vanilla ice cream, oat crumble. (V)

  • Pudding Gourmand de Croissants & Caramel Salé 130

    Pan-seared house-made croissant pudding. Diplomate cream and salted caramel sauce. (V)

  • Gâteau au Chocolat Noir, Sorbet Cassis 115

    Chocolate cake, creamy chocolate pudding, blackcurrant sorbet, cocoa crumble and Grand Marnier crème anglaise sauce. (V)

  • Pancakes Soufflées, Myrtille & Yaourt Vanillé 130

    Soufflé-style pancakes, airy and delicate, blueberry compote, vanilla Greek yogurt, oat crumble. (V)

  • Pancakes Dorées, Beurre au Miel & Sirop d’Érable 130

    A stack of golden buttermilk pancakes with honey–maple butter and lemon zest. (V)

  • Assiette de Fruits Frais 90

    Sliced fresh fruits plate, a seasonal fruit medley selection, prepared daily. (V)(GF)

  • Bol d’Açaí “Smoothie Purple Love” 125

    Locally grown Açaí, bananas, mixed berries, cinnamon, coconut water, dragon fruit, granola. (V) (GF)

  • NO MENU ALTERATION – Regrettably, we cannot accommodate menu variations Please inform our team of any allergies or dietary requirements. Some dishes contain raw ingredients, nuts, dairy, mustard, or alcohol-based sauces. We cannot guarantee the absence of cross-contamination. (GF ) Gluten free · (V) Vegetarian

LES ENTRÉES.

  • La Terrine de Foie Gras 375

    Classic French foie gras terrine, Porto confit onion, cranberry butter, toasted brioche.

  • Tartare de Bœuf Wagyu, Préparé à la Minute 170

    Hand-cut Wagyu beef tartare with classic condiments, confit egg yolk, toasted brioche. (raw)

  • Feuilleté de Poire Rôtie, Bleu & Noix de Grenoble 160

    Golden puff pastry with roasted pear, blue cheese, toasted Grenoble walnuts, horseradish crème fraîche, and sour honey.

  • La Tartiflette Savoyarde 195

    Slow-cooked potatoes layered with caramelized shallots and smoked bacon, gratinéed with melted Raclette cheese until golden and creamy.

  • Noix de Saint-Jacques Crues 195

    Thinly sliced raw scallops, citrus, truffle oil, shallots, dill, capers.

  • Niçoise 180

    Marinated raw tuna à la minute, baby potato, green beans, olive kalamata, tomato, quail eggs, honey vinaigrette. (raw) (GF)

LES classiques

  • Salade César 145

    Baby gem lettuce, Grana Padano, anchovy Caesar dressing, soft-boiled egg.

  • Club Sandwich Brioché 165

    Chicken breast, fresh leaves, tomato, egg, bacon, and mayonnaise atop a golden-grilled, thick-sliced brioche.

  • Vol-au-Vent de Poulet 195

    Crisp puff pastry, organic chicken breast, mushroom béchamel sauce, and house-made fries.

LES PLATS.

  • Bavette à l’échalote, Frites Maison 395

    Pan-seared Wagyu flank steak, served medium-rare, butter and thyme, sautéed shallots, french fries, red wine sauce.

  • Poitrine de Porc Croustillante 375

    Slow-confit pork belly, crispy crackling skin, green salad, classic charcutière sauce (mustard dijon, gherkins).

  • Mérou Mousseline Soubise 280

    Crispy-skin grouper, onion and star anise purée, feta–goat cheese vinaigrette, sunflower seeds. (GF)

  • Thon Grillé, Sauce au Poivre 275

    Wood-grilled tuna steak, classic French peppercorn sauce.

  • Gambas à la Provençale 265

    Char-grilled tiger prawns, Provençal tomatoes and sweet pepper ragout, thyme, olive oil. (GF)

  • Suprême de Poulet Fermier 230

    Roasted organic chicken breast, creamy basil pesto sauce.

  • Burger de Boeuf et ses Frites 180

    Brioche bun, double beef patty, cheddar, bacon, fresh leaves, tomato, caramelized onion, pickles, french fries.

  • Gnocchis Maison au Parmesan & Huile de Truffe 165

    Pan-fried house-made gnocchi, Parmesan creamy sauce, sage, truffle oil. (VG) Add Coppa 95

PRIME BEEF CUTS

— Aged 14+ Days — selected for exceptional tenderness

  • Entrecôte Premium — Sélection du Chef (Market Price)

    Rotating cube roll / ribeye from exceptional origins. (from 200g)

  • Contre-Filet sur Os Tokusen 290 per 100g

    MB5 – Indonesian Wagyu Bone-in Striploin (from 300g)

  • Côte de Boeuf Angus “The Bachelor” 330 per 100g

    MB2 – Australian Angus Tomahawk Ribeye Bone-in (from 1.5kg)

  • T-Bone de Black Angus 290 per 100g

    MB2 – Australian 36° South Black Angus Bone-in Short Loin (from 800g)

— Fresh Cuts — selected for peak quality

  • Contre-Filet de Wagyu, Darling Downs 315 per 100g

    MB5 – Australian Darling Downs Wagyu Striploin (from 300g)

  • Entrecôte de Wagyu Tokusen 365 per 100g

    MB6/7 – Indonesian Tokusen Wagyu Cube Roll / Ribeye (from 200g)

GARNITURES

  • Frites Maison

    French fries

  • Pommes de Terre Rôties

    Roasted Potatoes

  • Haricot Verts

    French Green Beans

  • Carottes

    Glazed Carrots

LES ENTRÉES

  • Foie Gras Poêlé, Tatin d’Échalotes, Sarrasin 325

    Pan-seared duck foie gras with shallot tatin, buckwheat tuile, onion gelato, truffle sauce, and red wine caramel.

  • Crabe Bleu, Betterave & Granny Smith 195

    Blue crab salad with layered beetroot tian, Granny Smith apple, dill cream cheese, toasted pumpkin seeds, and herb oil.

  • La Terrine de Foie Gras 375

    Classic French foie gras terrine, Porto confit onion, cranberry butter, toasted brioche.

  • Noix de Saint-Jacques à l’Huile de Truffe 195

    Scallops, citrus, truffle oil, shallots, dill, capers. (raw)

  • La Tartiflette Savoyarde 195

    Slow-cooked potatoes layered with caramelized shallots and smoked bacon, gratinéed with melted Raclette cheese until golden and creamy.

  • La Soupe à l’Oignon 95

    Slow-caramelized onion and beef broth, Mornay espuma, Tomme de Savoie cheese crouton, toasted sourdough

  • Niçoise 180

    Marinated raw tuna à la minute, baby potato, green beans, olive kalamata, tomato, quail eggs, honey vinaigrette. (raw)

NOS PLATS

  • Steak Tartare à la Minute 295

    Hand-cut raw beef tenderloin, confit egg yolk, mustard, capers. Served with fries and baby leaf salad.

  • Parmentier de Canard Confit, Choux Braisé & Truffe 325

    Slow-cooked confit duck leg, pulled and layered with creamy Yukon gold potato, braised cabbage, truffle sauce, and buttered green beans.

  • Joue de Bœuf Braisée à la Bourguignonne 575

    Beef cheek confit and braised in red wine sauce, 48-hour slow-cooked, butternut purée, glazed carrots.

  • Onglet Classique, Frites & Salade 465

    Grilled hanger steak served with French fries, green salad, and sauce of your choice. Cooked to the chef’s recommendation — medium rare

  • Bavette à l’échalote, Frites Maison 395

    Pan-seared Wagyu flank steak – 250g , served medium-rare, butter and thyme, sautéed shallots, french fries, red wine sauce.

  • Vol au Vent de Saumon, Frites Maison 225

    Delicate puff pastry filled with salmon, green peas, and fresh dill, gently bound in a light, creamy sauce, served with French fries

  • Tomahawk de Porc 395

    Slow-cooked Chairman’s Reserve® pork tomahawk. lame-finished on the grill, served with broccoli amandine and classic gribiche sauce pk

  • Filet d’Escolar de Ligne, Mousseline Soubise 210

    Pan-seared line-caught escolar, also known as butterfish, onion–star anise mousseline, feta–goat cheese vinaigrette, sunflower seeds gf

  • Thon Grillé, Sauce au Poivre 275

    Wood-grilled tuna steak, classic French peppercorn sauce.

PRIME BEEF CUTS

— Aged 14+ Days — selected for exceptional tenderness

  • Entrecôte Premium — Sélection du Chef (Market Price)

    Rotating cube roll / ribeye from exceptional origins. (from 200g)

  • Contre-Filet sur Os Tokusen 290 per 100g

    MB5 – Indonesian Wagyu Bone-in Striploin (from 300g)

  • Côte de Boeuf Angus “The Bachelor” 330 per 100g

    MB2 – Australian Angus Tomahawk Ribeye Bone-in (from 1.5kg)

  • Steak T-bone Wagyu - Kobe Style 260 per 100g

    MB2 – Australian 36° South Black Angus Bone-in Short Loin (from 800g)

— Fresh Cuts — selected for peak quality

  • Contre-Filet de Wagyu, Darling Downs 315 per 100g

    MB5 – Australian Darling Downs Wagyu Striploin (from 300g)

  • Entrecôte de Wagyu Tokusen 365 per 100g

    MB6/7 – Indonesian Tokusen Wagyu Cube Roll / Ribeye (from 200g)

GARNITURES 60

  • Frites Maison

    French fries

  • Pommes de Terre Rôties

    Roasted Potatoes

  • Haricot Verts

    French Green Beans

  • Carottes

    Glazed Carrots

SAUCES 45

  • Sauce Poivre · Champignons · Vin Rouge · Charcutière · Moutarde

POUR FINIR

  • Poire Pochée au Vin Rouge 125

    Whole pear poached in red wine syrup with cinnamon, and star anise, Grand Marnier sauce, chocolate crumble.

  • Pomme Tatin Bretonne 95

    Caramelized apple over sablé Breton biscuit, butter caramel, light diplomate cream.

  • Riz au Lait Coco Vanille & Orange 95

    Creamy Arborio rice pudding infused with coconut and vanilla, topped with orange marmalade.

  • Verrine Fruit de la Passion & Caramel 95

    Vanilla panna cotta layered with passion fruit cream, salted caramel and crumble.

  • Paris-Brest 110

    Choux pastry filled with cashew praline cream, toasted coconut, light icing sugar.

  • Gâteau au Chocolat Noir & Grand Marnier 115

    Dark chocolate cake, chocolate cream, blackcurrant sorbet, cocoa crumble, Grand Marnier crème anglaise.

  • Crème Brûlée à la Vanille & Myrtille 95

    Silky vanilla custard slowly baked, on a blueberry coulis, finished with a thin caramelised sugar crust.

  • Trio de sorbets de l’Ami Glacier 90

    Chef’s seasonal selection. Served on bed of oat crumble.

CHAMPAGNE.

  • JM LABRUYERE

    Champagne Brut, Pinot Chardonnay, France

    1990
  • HENRIOT

    Champagne Brut Rosé, France

    2495

PROSECCO & SPARKLING

  • LA GIOIOSA

    Glera – Prosecco Treviso – Veneto, Italy

    145 / 690
  • LAZARUS PULP THE ALTER EGO

    2023. Chardonnay, South Australia (natural)

    720
  • JEIO ROSE BRUT PROSECCO

    Glera, Veneto, Italy

    160 / 960

ROSE.

  • PIPOLI ROSATO

    Basilicata IGP, Italy

    160 / 820
  • AIX, PROVENCE

    Grenache, Provence, France

    170 / 850
  • LA NATICE, CHATEAU LA NEGLY

    Languedoc, Mourvedre, Syrah, France

    850
  • MIRAVAL STUDIO BY MIRAVAL

    Cinsault, Grenache, Role, Provence, France

    1070

RED FULL BODY.

  • ARGENTO

    Malbec Mendoza, Argentina

    160 / 760
  • RIVERA, NEGROAMARO

    Primitivo, Puglia, Italy

    155 / 750
  • CALVET RESERVE, BORDEAUX

    Merlot, Cabernet Sauvignon, France

    160 / 790
  • CHATEAU LA CROIX MONTLABERT, BORDEAUX

    Saint Emilion Gran Cru, France

    1890
  • CHATEAUNEUF DU PAPE, LES SINARDS

    Famille Perrin, Cotes du Rhone, France

    1550

RED MEDIUM BODY.

  • LAZARUS PULP RED

    Syrah Grenache, South Australia (natural)

    155 / 750
  • CHATEAU LA NEGLY “ LA CÔTE”

    Carignan, Mourvèdre, Grenache, Languedoc, France

    160 / 920
  • TORBRECK, WOODCUTTERS

    Shiraz, Barossa Valley, Australia

    1150
  • MACHIOLE, BOLGHERI ROSSO

    Bolgheri Rosso, Sangiovese, Italy

    1590

RED LIGHT BODY.

  • CALDORA SANGIOVESE

    Abruzzo, Italy

    150 / 750
  • VINA VENTISQUERO GREY, PINOT NOIR

    Colchagua Valley, Chile (natural)

    170 / 850
  • VACQUEYRAS “LES CHRISTINS” FAMILLE PERRIN

    Grenache, Shiraz, Côtes du Rhône, France

    1120
  • TOLPUDDLE

    Pinot Noir, Tasmania, Australia

    2100
  • KILIKANOON PRODIGAL GRENACHE

    Grenache, Clare Valley, Australia

    990
  • KILIKANOON PRODIGAL GRENACHE

    Grenache, Clare Valley, Australian

    990

WHITE LIGHT BODY.

  • OHAU GRAVELS WOVEN STONE SAUVIGNON

    Sauvignon Blanc, New Zealand

    145 / 750
  • TOMMASI, PINOT GRIGIO

    Le Rosse, Vento, Italy

    170 / 850

WHITE MEDIUM BODY.

  • TE MATA, CHARDONNAY GRAND ESTATE

    Hawke’s Bay, New Zeeland

    160 / 790
  • GRAGGY RANGE KIDNAPPERS VINEYARD

    Chardonnay, Hawke’s Bay, New Zealand

    1060
  • CHATEAUNEUF DU PAPE,

    Domaine des Senechaux, Côtes du Rhône, France

    1300

WHITE SWEET.

  • MOSCATO D’ASTI NIVOLE "375ML"

    Frizante, Piemonte, Muscat, Italy Creamy fragrant with a pleasant fine bubble

    670
Gooseberry wine selections are offered with care and finesse, giving the novice or savvy wine collector a door to the world of wine. Our wine list varies, anywhere from newcomers to benchmark producers and natural wines.

COCKTAILS.

  • VIOLETTE LAVENDER TOMMY

    Reposado Tequila, lime juice, lavender syrup, crème de violette

    170
  • SPICY LYCHEE MARGARITA

    Gold Jose Cuervo, lychee puree, Cointreau, syrup, Lime juice

    170
  • SPICE COCONUT MARGARITA

    Jose Cuervo Silver, jalapeno, coconut milk, lime juice, CointrEau, agave syrup

    170
  • TEQUILA MOCKINGBIRD

    Silver Jose Cuervo, agave syrup, lime juice. Jalapeno, watermelon

    170
  • JUNGLE BIRD

    Diplomatico, Campari, pineapple juice, syrup, lime juice

    180
  • HORSEFEATHER

    Jim Beam, lime juice, ginger beer, syrup Angostura bitter

    180
  • THE SMOKY MATADOR

    Jose Cuervo Gold, pineapple juice, lime juice, syrup

    150
  • QUEEN'S PARK SWIZZLE

    Havana Anejo, lime juice, syrup, mint leaves, Angostura bitters

    170
  • PAINKILLER

    Havana Anejo, pineapple juice, orange juice, coconut cream, syrup, lime juice

    170
  • WHITE LADY

    Gibson Gin, lime juice, Cointreau, syrup, egg white

    140
  • JASMINE

    Gibson Gin, Cointreau, Campari, lime juice

    150

BUBBLY COCKTAILS.

  • MIMOSA

    Sparkling wine, peach purée, cointreau

    165
  • BELLINI

    Sparkling wine, peach purée, cointreau

    165
  • KIR ROYAL

    Sparkling wine, Crème de Cassis

    180

CLASSIC COCKTAILS.

  • ESPRESSO MARTINI

    Espresso, vodka, coffee liqueur

    160
  • APEROL

    Prosecco, Aperol, sparkling water

    170
  • MARGARITA

    Tequila, fresh lime juice, Cointreau

    160
  • MOSCOW MULE

    Vodka, ginger beer, lime, rosemary

    150
  • WHISKEY SOUR

    Jim beam, lime, lemon juice, syrup, egg white

    160
  • NEGRONI

    Dry gin, martini rosso, campari

    170

GIN & TONIC.

  • HENDRICK'S

    Smooth & superbly balanced botanicals

    170
  • ROKU - A JAPANESE GIN

    Made from cherry blossom, yuzu & green tea

    180
  • MOM LOVE GIN - THE QUEEN OF GINS

    A fantastic gin with an infusion of red berries

    180
  • GIN - 60 ML. | SERVED WITH ATOMIC TONIC

PASTIS 45.

  • RICARD

    Anise-flavoured apéritif traditionally from France & superbly balanced botanicals

    160

MOCKTAILS.

  • LEMON BASIL

    Lemon, basil, ginger beer, syrup, lime

    70
  • STRAWBERRY CUCUMBER

    Strawberry, cucumber, elderflower soda

    70
  • SPICY WATERMELON

    Watermelon, jalapeno, syrup, lime, soda

    70

WINE BY THE GLASS.

  • PROSECCO, LA GIOIOSA

    Extra dry , Veneto , Italy

    145
  • PROSECCO, JEIO ROSÉ

    Brut Rosé, Glera, Veneto , Italy

    160
  • ROSÉ WINE, PIPOLI ROSATO

    Basilicata IGP, Italy

    160
  • ROSÉ WINE, AIX, PROVENCE

    Grenache, Provence, France

    170
  • RED WINE, CALDORA SANGIOVESE

    Abruzzo, Italy

    150
  • RED WINE, ARGENTO

    Malbec Mendoza, Argentina

    160
  • RED WINE, CHATEAU LA NEGLY “ LA CÔTE”

    Carignan, Mourvèdre, Grenache, France

    160
  • WHITE WINE, TOMMASI PINOT GRIGIO

    La Rosse, Vento, Italy

    170
  • WHITE WINE, OHAU SAUVIGNON BLANC

    Gravels, Woven Stone, New Zealand

    145
  • WHITE WINE, TE MATA, CHARDONNAY

    Hawke’s Bay, New Zealand

    160

BEERS - ON TAP.

  • PILSENER 4.4 ̊ ISLAND BREWING
    70
  • SMALL HAZY 4.8 ̊ ISLAND BREWING
    85
  • IPA 6. 3 ̊ BLACK SAND BREWERY
    95

DIGESTIF.

ON ROCK / NEAT - 40 ML..

  • GRAPPA BRUNELLO DI MONTALCINO 220
    220
  • AMARRETTO
    210

VODKA.

ON ROCK / NEAT - 40 ML..

  • ABSOLUT BLUE
    130
  • ABSOLUT ELYX
    190
  • BELVEDERE
    190

TEQUILA.

  • OLMECA REPOSADO
    135
  • JOSE CUERVO ESPECIAL SILVER
    125

RUM.

  • HAVANA ANEJO
    120
  • DIPLOMATICO MANTUANO
    150

SCOTCH SINGLE MALT.

  • LAPHROAIG 10 YEAR
    390
  • GLENLIVET 12 YEAR
    250
  • GLENFIDDICH 15 YEAR
    340

BLENDED MALT.

  • MONKEY SHOULDER / SCOTCH
    190
  • GENTELMAN JACK / AMERICAN
    215
  • JOHN JAMESON / IRISH
    160

Our Menu

Breakfast
Le Matin
Brunch
Brunch
Lunch
Le Déjeuner
Afternoon Tea
Le Goûter
Dinner
Le Dîner
Dessert
Dessert
Bar & wine
Le Bar

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