TO START WITH
Kohlrabi raviole – crab, guacamole and ginger dressing
19
– Gamberro Rosso –
2 servings – Carpaccio, sakura and yuzu gel – Jiaozi, Gomashio mixed and spicy broth.
25
– Shaomai –
Mushrooms raviole – Confit shiitakes and mushroom consommé
20
– Foie gras –
Pan seared foie gras – seasonal consommé. Figs and jujube
25
MAIN COURSES
(for 2 people)
Quanjude’s recipe in 3 servings
120
– Daqian duck breast –
Marinated leg – beetroots in three textures, jujube and duck jus
26
– Black Angus chuck steak –
Marinated in Java Pepper – potatoe millefeuille, carrot puree and jus
32
– Sweetbread –
Roasted in veal jus – kohlrabi in three textures and peanut powder
34
Confit in a peanut butter, seasonal vegetables variation, spicy lobster sauce
40
– Scallops –
Roasted with sesame butter – butternut raviole, chestnut and butternut purée. Creamy scallop broth.
30
– Monkfish –
Marinated in spices and steamed – Barigoule artichoke from the Chateau, seafood sauce and finger lime
32
– Seasons Vegetables –
Vegetarian wok
22
DESSERTS
Sticky rice crepe – apple mousse and gel. Aloe Vera, greeck yogurt sorbet
11
– Butternut & Chestnut –
Butternut mousse and chestnut cremeux– spicy shortbread biscuit, roasted butternut. Chestnut and vanilla ice cream
11
– Chocolate / Ginger ganache –
Belize and Caribbean blend chocolate – Gori ginger, cacao shortbread biscuit and vanilla ice cream
12
– Poached Pear –
In Sichuan pepper – chocolate and hazelnut biscuit, pear sorbet and chocolate/sichuan sauce
11
