Amuse-Bouche
A gesture of welcome from our kitchen
Hand-rolled buckwheat blini, crème fraîche, Ossetra caviar, micro chives
Aged Périgord black truffle, Jerusalem artichoke, chervil oil — served in a porcelain demi-tasse
Entrées
First movements — delicate, precise, intentional
Pan-seared diver scallop, cauliflower mousseline, saffron beurre blanc, flying fish roe
48-hour pressed duck liver, brioche millefeuille, Gewürztraminer gel, pickled grapes
Hand-pulled buffalo burrata, compressed heirloom tomatoes, 25-year aged balsamic, basil snow
Single raviolo, porcini & ricotta filling, sage brown butter, parmigiano foam
Les Plats Principaux
The heart of the evening — composed with reverence
150g Japanese A5 wagyu, bone marrow jus, Burgundy truffle, pommes soufflées, watercress
Whole turbot fillet baked in a sea-salt crust, champagne velouté, samphire, coastal herbs
Herb-crusted French lamb rack, ratatouille niçoise, lavender jus, anchovy tapenade
Half Nova Scotia lobster, cognac-cream sauce, gruyère gratin, saffron risotto
Slow-roasted celeriac, black truffle shavings, chestnut velouté, hazelnut gremolata, aged manchego
Pâtisserie
A sweet farewell — crafted with the same care as the savory
Classic hot soufflé, orange liqueur, crème anglaise poured tableside — allow 18 minutes
Guanaja 70% dark chocolate tart, tonka bean ganache, salted caramel, cocoa nib tuile
Poached meringue island, crème anglaise sea, praline coral, edible gold leaf
Seasonal selection of four artisan cheeses, walnut lavosh, quince pâté, honeycomb
All prices are in Indian Rupees and exclusive of applicable taxes. Please inform your server of any dietary requirements, allergies, or intolerances. Our kitchen handles nuts, gluten, shellfish, and dairy. Menu composition changes seasonally — your server will describe today's variations.