Menu G.

Five course plated with wine pairing

An elevated experience from the three course plated Menu B. This is a five course plated culinary experience, paired with very good wines and a closer way to experience Chef Alan’s cuisine. Ideal for guests that want to go for a pleasant culinary ride.

Menu

(Sample of what a menu we’ve done before)

Amuse Bouche

Cauliflower panna cotta & salmon roe

Quail egg & sturgeon caviar

Taleggio Gougères

Champagne Georges Veselle Brut

First Course

Trio of Pacific Oysters

Sancerre, Domaine de La Pauline 2018

Second Course

Seared Foie Gras, caramelised apples, port reduction, brioche

Chablis Domaine Bouchard Montmains 2020

Fish course

Medallion of sea bass, saffron beurre blanc, boniato mash, seabeans

Lucienne Pinot Noir Santa Lucia, 2019

Entrée

Grilled Wagyu filet mignon, minted peas, vegetable terrine

Barbaresco, Nada Fiorento Montaribaldi 2014

Dessert

Coconut crémeux, mango, spiced tapioca

Chateau Doisy-Vedrines Sauternes 2018

(4-10 guests) $200 per person + gratuity