From Hours of discovery to the extraordinary tastes


Prawn Bisque

Smooth bisque topped with river prawn

Beef Skewers

Charcoal grilled beef skewers with fries

Tomato Soup

Fresh tomatoes, onion, celery, and olives

Petit Carp

Small portion of fried carp with mashed potatoes

Pâté de Salmon

Topped with cucumber and roe


Lighly baked tomatoes and olives on top of ciabatta

salad & Pasta

Spaghetti Bolognese

Homemade-style meat sauce

Fettucine Alfredo

Creamy sauce with touch of basils

Avocado Salad

Wild avocado and beet root with mixed vegetables

Yolk Dressing

Greens with touch of vinegar served with egg yolk


Slow-roasted Lamb Shank

with soy sauce and sautéed mushrooms

Duck Confit

Crispy duck leg with signature apple-based sauce

Tournedos Rossini

Tenderloin steak topped with grilled foie gras

Fish Steak

Pan seared sea brass with signature sauce

Baked Salmon

Japanese-style baked salmon with grilled vegetables

Trout Fillet

Steamed trout fillet with japanese yuzu sauce


Sponge Cake

Topped with raspberries and secret cream

Apple Tart

Apple tart cake with vanilla ice-cream


Original Italian Tiramisu with chewy texture

Blueberry Lava

Signature blueberry stuffed cheese cake

“I want my cooking to reflect the rugged nature and climate of the cold north. I want to create a progressive environment that has a emphasis on the outstanding produce of our region.”


New England Sea Hag IPA
Ballast Point Big Eye IPA
Brooklyn Brown Ale
Westmalle Trappist Ale
Einstok, White Ale
Crate Brewery, IPA
Sambrooks London Pale Ale
Meantime London Lager
Crate Brewery, IPA
Guinness, Dry Stout


Felsina, Fontalloro 2009
Loimer, Langenlois 2013
Château de Ferrand, St. Emilion 2009
Domaine Ganevat, J’en Veux 2011
Francois Villard, Saint Peray 2013
Sauvé de la Citerne, Mas Coutelou
Coteau D’Aix En Provence, Château Bas
Troubadour, Dansault
La Mère Lach’Nous, Bruno Duchêne
Sancerre “Akmèniné, Sébastien Riffault”