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