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OUR STORY

MEET THE CHEFS

THE CULINARY JOURNEY

VENUES

FAQs

INQUIRE

OUR STORY

MEET THE CHEFS

THE CULINARY JOURNEY

VENUES

FAQs

INQUIRE

INQUIRE

THE LE JARDINIER JOURNEY

3 OR 4 COURSE MENU

FIRST COURSE

Beetroot with apple and avocado, fresh herbs, green mustard sorbet

Monte Carlo style lobster salad, avocado, sherry vinegar dressing

Poached green asparagus, egg yolk dressing, wasabi, caviar

Hiramasa crudo, tomatillo dressing, granny smith apple

Tomato gazpacho, lump crab, herb oil

Heirloom tomato salad, rhubarb compote, preserved lemon

SECOND COURSE

Leek and potato soup, crispy bacon

Poached organic egg, potato foam, toasted brioche

Comté cheese soufflé, butternut squash coulis, pecan

Seared diver scallop, heirloom carrot, English pea purée

THIRD COURSE

Wagyu striploin, black garlic, grilled greens, anchovy bordelaise

Strip en croute (wellington style), red wine jus, braised chard

Sea bass roulade with lemongrass cream, baby leeks, tomato confit

Spiced duck breast, roasted figs (Fall/Winter) or peach (Spring/Summer)

Fregola with corn, uni, black truffle

Valrhona guajana dark chocolate crémeux, salty caramel sabayon

Strawberry Dream, matcha crémeux, wafer crumbles

The Butterfly, yuzu mousse, raspberry compote, pistachio sablé

5 COURSE TASTING

Imperial Caviar

MARINATED HAMACHI, citrus, persian cucumber, cilantro

Pea Ricotta Gnocchi

snow beans, mimolette crisp, toast buckwheat

Ora King Salmon

broccoli, lemongrass emulsion

Wagyu Beef Bavette

baby corn, blackcurrant, patty pan squash

The Butterfly

yuzu mousse, raspberry compote, pistachio sablé

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