PRIVATE DINING
FORMAL MENU 1 – 500 RMB PER PERSON

Our formal menu utilizes the highest quality of ingredients with stunning presentation.
An executive onsite chef is required.

one.
POMMEGRANTE SALAD
mixed green leaves, pomegranate, mandarin, toasted almonds, goat’s cheese, date-citrus dressing
or
GLAZED PORK BELLY
bourbon-citrus glazed pork belly, spicy carrot emulsion, orange slices and reduction, fennel, dill
or
FIVE SPICES CRUSTED TUNA
seared tuna medallions, tomato aioli, pear salad, ponzu dressing, grapefruit jelly, salmon roe
or
SPICY CARROT DAHL SOUP
red lentils, cilantro, Greek yogurt, home-made flat bread

two.
BEEF TENDERLOIN
field mushroom-truffle mousseline, duchesse potatoes, sautéed leek and spinach, dark cocoa-beef jus, pumpkin
or
GRILLED RACK OF LAMB
gruyere mashed potatoes, pistachio farofa, honey-glazed carrots, broccoli sprouts, pea shoots, rosemary- lamb jus
or
PAN FRIED BLACK COD AND BRANDADE
roasted red peppers, saffron sauce, braised bok choi, lemon and parsley béarnaise foam
or
OPEN LASAGNA
tomato-lemon fondue, arugula béchamel, char-grilled zucchini, aubergine, semi-dried tomatoes, mozzarella-basil foam, parmesan crumbs

three.
CHEESE SELECTION
cheese selection, grapes, pistachio and grilled toast
or
PECAN PIE
brandy mascarpone cream, salty caramel, vanilla ice cream, pecan and cinnamon tuile
or
CHOCOLATE FONDANT
butterscotch ice cream, vanilla custard, chocolate crumbs, cappuccino sauce
or
PASSION FRUIT CRÈME BRULEE
coconut dacquoise and sago, yogurt foam, blueberry coulis

AFFORDABLE DINING MENU 1 – 300 RMB PER PERSON

Our affordable menu utilizes the highest quality of ingredients with contemporary presentation.
An executive onsite chef is required.

one.
MIXED GREENS SALAD
beetroot, orange, black olives, feta, fennel, cherry tomatoes, dijon-honey vinaigrette
or
CANNELLINI BEAN CASSOULET
mini asparagus, cannellini beans, leek, celery, button mushroom cream
or
PUMPKIN-LEMONGRASS SOUP
coconut milk, spinach, mascarpone, bread stick
or
CHICKEN ROULADE
creamy polenta, sundried tomatoes, pancetta, rocket pesto

two.
BEEF TENDERLOIN
beetroot cream, gratin potatoes, sautéed greens, green pepper sauce
or
PAN FRIED SEA BASS
Sautee puy lentils, crushed potatoes, red pepper relish, preserved lemon, herbs and sour cream sauce
or
PORK LOIN
butter sautéed shitake, smoked aubergine puree, baked tomatoes, red wine jus
or
BARLEY AND MUSHROOM RISOTTO
field mushrooms, truffle foam, pecorino, crispy shallots

three.
CHEESE SELECTION
cheese selection, grapes, pistachio and grilled toast
or
DARK CHOCOLATE CREMEUX
caramelized kumquat compote, cointreau anglaise
or
YOGHURT PANNACOTTA
mixed berries, vanilla sauce
or
DECONSTRUCTED BANOFFEE PIE
bananas, biscuit farofa, warm caramel, chantilly ice cream