An intimate 24-seat culinary theatre celebrating wild oceanic catches, rare highland botanicals, and progressive French gastronomy under Chef Patron Marcus Sterling.
Each movement is composed synchronously for the entire salon room. Prepared using single-estate harvest ingredients and vintage dashi reductions.
Foraged Scottish highland morels, 36-month aged Comté custard, hand-laminated tart shell.
Heirloom Romanesco broccoli silk, brown butter emulsion, Caspian Sea royal caviar pearls.
Gently poached langoustine tail, sea vegetable infusion, finger lime pearls and smoked kombu oil.
Bincho-tan charcoal seared, fermented black garlic jus, braised baby turnip and bone marrow glaze.
Palate revival before the sweet movements. Crystallized shiso mint and gin reduction.
72% Sambirano dark chocolate ganache, smoked sea salt caramel, gold leaf, warm espresso poured tableside.
Head Sommelier Étienne Moreau curates a living cellar spanning biodynamic Burgundies, legendary Piedmont Barolos, and small-producer champagnes kept in subterranean limestone vaults.
2018 Domaine de la Romanée-Conti Corton
Harmonizes seamlessly with Course IV (Dry-Aged Wagyu), bringing wild violet aromas, crushed slate minerality and velvet tannins.
Book Wine Pairing TableBookings open 60 days in advance. Strict 48-hour confirmation required. Jacket recommended.