Tournedos Rossini
A French classic. Beef fillet with seared foie gras and black truffle for the ultimate luxurious feast.
Rack of Lamb
New Zealand lamb, tender and free of any gamey smell, coated in herb breadcrumbs and roasted golden.
Iberico Pork Chop
Acorn-fed Iberico pork whose fat carries a distinct hazelnut aroma, rivaling premium beef.
Beef Wellington
Golden puff pastry wrapped around beef fillet and mushroom duxelles, a labor-intensive classic, crisp outside and tender inside.
Braised Beef Cheek
Slow-simmered for hours in red wine and spices, the collagen-rich beef cheek melts in the mouth.
Pan-seared Duck Breast
A French classic. Duck breast seared crisp outside and tender inside, with orange sauce and root vegetables for a sweet-savory balance.
Veal Milanese
Breaded and fried golden while keeping the veal juicy and tender, a classic Italian flavor.
Venison Stew
Game venison slow-stewed until tender, with red wine and spices adding depth, an autumn-winter limited treat.
Roasted Spring Chicken
A whole spring chicken stuffed with herbs and lemon, roasted until the skin is crisp and the meat tender, brimming with juices.
Pan-seared Quail
A traditional French game dish. Delicate quail meat served with grape sauce for a distinctive flavor.
Surf and Turf
A luxurious pairing of beef fillet and a fresh lobster tail, satisfying every craving for land and sea.