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Crackers con tomato

Crushed vegetable storm

Bruschetta à l’avocat basilic

Courgette, haricots verts & salade de poivrons, avec vinaigrette au citron

Grilled tofu with teriyaki sauce

Riz croustillant et salade de concombre écrasé

Soupe de tomate rôties

Roasted eggplant with chickpea tabbouleh and harissa

Ou haricots zaalouk avec une mie de tofu à la pistache

Bowl of hummus with chicken and roasted mushrooms

Aubergine rôtie avec taboulé de pois chiche à l'harissa

Tiramisu maison végane dessert: gâteau végétalien aux courgettes au chocolat

Dango

Seasonal fruit coulis, jam, seasonal fruits

Coulis de fruit de saison, confiture, fruits de saisons

Thai mango salad - shredded fresh mango, veges, along with coconut, bean sprouts, cilantro, and spring onions, tossed in a refreshing lime dressing. it is very healthy, plus low in calories and fat

Asian name: pad ka prao - stirfry minced pork with fresh basil, garlic, cane sugar, soy sauce, oyster sauce served with fried egg and fragrant rice

Asian name: tom yum - hot and sour broth with fragrant spices and herbs. the soup is made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers, served with meat, seafood or veges

Mango sticky rice - a traditional thai dessert made with sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar and fresh juicy mangoes

Beetroot salmon gravelax coconut sour cream, fennel tops, blood orange

Potato gnocchi pumpkin puree & seeds, ceps mushrooms, autumn truffles

Wild seabass in salt crust sea asparagus, champagne beurre blanc

24h beef cheeks - celeriac and vanilla puree, crispy anna potatoes, barolo wine sauce

Apple tart whipped miso caramel, burnt chocolate crumble, wild berries

Shrimp fried between two sheets of rice

Imo mochi japanese potato pancake

Negima yakitori - japanese chicken and spring onion skewers

Onion and miso soup

Gyoza homemade

Grilled tofu with teriyaki sauce

Thai thai salad

Steak, red miso pepper sauce, fried

Katsu curry, onsen egg and fukujinzuke (japanese curry pickle)

Domburi

Pattate douce japonaise and shokupan (japanese bread pudding), topped with whipped cream and red miso caramel

Crème au chocolat blanc aux fruits

Dango

Japanese cheesecake

Wild seabass tiradito aji amarillo leche, mango, crispy corn

Wagyu a5 carpaccio truffle emulsion, cimichurri, mandarin ponzu

Torched salmon “mi-cuit” mosaic wasabi furikake, foamy miso-dashi, crispy pok choi

48h angus short ribs grilled asparagus, kobucha pumpkin, black garlic shoyu glaze, savoury mango salad

Lychee & yuzu tart miso caramel, wild berries, chocolate sand

Wild seabass crudo - amalfi lemon, blood orange, black garlic, fennel tops

Sous vide veal loin tonnato sauce, roasted bell peppers salsa, anchovies

Homemade 5 cheeses agnolotti prosecco wine sauce, wild mushrooms

24h beef cheeks saffron & parmesan risotto, grilled asparagus, barolo wine sauce

Dark chocolate cremeux flambe pineapple salsa, wild berries, pecan nut sand

Initial smoke and char, introducing high-heat searing or gentle smoke infusion

A transitional plate bridging raw intensity with earthy, grill-roasted depth

A premier cut—such as ribeye, picanha, entrecôte, or t-bone—subjected to intense, precise high-temperature searing over live coals, then meticulously rested to achieve a flawless medium-rare finish with an uncompromised crust

A final dessert course where a key element—whether stone fruit, citrus, or pastry—is kissed directly by the fire, bringing smoke, caramelization, and warmth to close the experience

Leeks & basil bisque — silky, slow-cooked leeks and fresh basil infused into a vibrant bisque, accented with sweet confit tomatoes and a delicate cloud of microplane-grated pecorino

Wild mushroom & romesco — earthy wild mushrooms paired with a rich, artisanal romesco sauce, served alongside a toasted, house-made chimichurri brioche

Tender tataki glazed in a sweet honey-hoisin reduction, served over fluffy, steaming japanese rice, crisp salad, finished with a sharp, lukewarm aromatic sesame and yuzu dressing, accompanied by individual squares of roasted nori leaves s

Spiced orchard warm apple crumble — slow-roasted aromatic granny smith apple segments, cured in sugar, vanilla, lemon zest, and cinnamon, crowned with a warm, buttery crumble