This site is a visual sample and no exist the restaurant: -- Tartare of salmon with caviar; -- Vegan mushroom pâté with crusty bread; -- Our version of roasted chicken; -- Cold cucumber and beetroot soup; -- Courgette flower with cod brandade

-- White prawn tartare with avocado and caviar

-- Tomato salad with tuna fillet

-- Cannelloni” with roasted chicken and mushrooms in cream

-- Rice with sea cucumber baked in crayfish broth

-- Low temperature hake with zucchini flake, emulsion and olives

-- Roasted suckling pig with peach textures

-- Fig leaf ice cream with figs and muscatel

-- Chocolate roots with salty toffee

-- Champaigne Sherbet

￥12,000

-- Arbequina Olive

-- Vegan mushroom pâté with crusty bread

-- Our version of roasted chicken

-- Cold cucumber and beetroot soup

-- Courgette flower with cod brandade

-- Portland oyster with its pearl

-- Tender almond cream with cauliflower and caviar

-- Roasted wild mushrooms with pork belly

-- Grilled marrow with steak tart and truffle

-- Rice crust with prawns

-- Grilled tuna belly with fruit and cod salt

-- Roast loin of lamb with vegetables from the garden with morels

-- Our version of piña colada

-- Vine peach with passion fruit and tarragon

-- Fig leaf ice cream with figs and muscatel

-- Chocolate roots with salty toffee

-- Our Baba Rum with creamy ice-cream

-- Tarte Tatin

￥14,500