Chef’s Counter

David Hervé Royale Nr. 1 Oyster with Finger lime, Wakame oil, Watermelon Radish

Octopus Terrine with Artichoke, preserved Sicilian Lemon & Ardoino Olive

Foie Gras with Smoked Eel & Green Apples

Fukuoka Snow Crab Cocktail with Green Asparagus & Seaweed Brioche

Rainbow Trout Confit with Potato Salad, Grilled Leek & Pickled Radish

Pan-seared Hokkaido Scallops with Pumpkin Purée, Tarragon & Mandarin

Celeriac with Boudin Noir & Ercolini Pear

Wiener Schnitzel with Frites, Champignon-Foie Gras Duxelle & Cucumber Salad

Apple Vanilla Tarte Tatin

Shop 6 G/F The Galleria
9 Queens Road Central

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