Creamy cucumber and rock oyster tartare
Egg "Under Pressure" with Avruga Caviar and Parmesan Sable
King Crab, "Fraicheur" Beetroot, Chickpea and Mango
Seaweed Pain Perdu, Sesame Soup, Squid and Abalone
Slow cooked Kingfish, Green and White Asparagus and Crispy Seawater
Lamb three ways, Spinach, Dates, Ginger and Carrots
Roquefort, Prune Chutney, Roquefort Ice Cream
Olive Oil Cake and Lemongrass emulsion
Framboisier
Petit fours
