Red Sky

A classic salad featuring crisp baby cos lettuce, savory home-cured bacon, and crunchy garlic croutons. The combination offers a mix of fresh, salty, and textural elements. Typically dressed in a rich, creamy Caesar dressing.

Raw, high-quality Wagyu beef chopped finely and seasoned with tangy Dijon mustard. Accompanied by rich grilled bone marrow and earthy summer truffle. A luxurious appetizer with a melt-in-the-mouth texture.

Sweet and tender chunks of Alaskan king crab meat served with crisp red radish and cucumber. Salicornia (sea beans) adds a natural salty crunch. A refreshing and light seafood starter.

Six fresh Sentinel No.3 oysters served on the half shell. These oysters are known for their balanced brininess and clean finish. Enjoy raw with a squeeze of lemon or mignonette sauce.

Tender Maine lobster tail gently poached in butter for richness. Served with a refreshing tomato gazpacho, creamy avocado coulis, and zesty lemon gel. A sophisticated dish balancing sweet shellfish with bright, acidic accompaniments.

Fresh raw yellowfin tuna diced and paired with a nutty pistachio coulis. Topped with premium Oscietra caviar for a burst of salty elegance. A refined appetizer with smooth textures and complex flavors.

Thinly sliced raw red prawns, prized for their sweetness. Dressed with bright lemon, cherry tomatoes, and aromatic leek oil. Served with a light frisée salad for a fresh, delicate starter.

A creamy, frothy mushroom soup served in a style reminiscent of a cappuccino. Infused with the earthy aroma of black truffle. Rich, savory, and warming.

A smooth, flavorful shellfish soup made from lobster shells. Served with a crispy fried lobster claw for texture. Deeply savory with a strong seafood essence.

Pasta pockets made with squid ink dough, filled with creamy burrata cheese. Served with lobster meat and brightened with the scent of Amalfi lemons. A luxurious pasta dish balancing rich cheese with fresh seafood notes.

Large, sweet scallops from Hokkaido, pan-seared to perfection. Served over a rich parmesan cheese sauce with earthy morel mushrooms and salty Ibérico ham. A decadent combination of land and sea flavors.

Rich duck liver pan-seared until golden outside and meltingly soft inside. Accompanied by sweet confit onions and figs on brioche bread. Finished with a savory Madeira wine sauce.

Tender octopus from Fremantle, Australia, charred on the grill for a smoky flavor. Served with basil pesto, smoked cheese, and sweet confit tomatoes. Offers a chewy yet tender texture with Mediterranean flavors.

A grand tower combining premium meats and seafood. Features Wagyu beef, Iberico pork, and lamb alongside crab, scallops, lobster, and prawns. Served with multiple sides like truffle mash and fries, ideal for sharing.

A spectacular chilled seafood platter featuring lobster, oysters, crab, prawns, caviar, and mussels. Served on ice to maintain freshness. Accompanied by various dipping sauces and condiments.

Premium Maine lobster prepared in your choice of style. Options include a pasta dish with olive oil or a rich gratinated version with cognac sauce. Known for its sweet, firm meat.

House-made ribbon pasta infused with smoked salmon flavor. Tossed in a rich butter sauce (beurre blanc) and topped with premium caviar. A creamy and luxurious seafood pasta.

The tender cheek muscle of the tuna, roasted to bring out its rich flavor. Served with charred broccolini and smooth eggplant purée. A rare cut known for its succulent texture similar to meat.

Creamy Italian rice dish cooked with savory porcini mushroom sauce. Topped with sweet red prawns and fresh burrata cheese. A comforting dish with deep umami flavors.

Rich and fatty King salmon fillet, cooked to perfection. Paired with fresh asparagus and zesty lemon elements to cut through the richness. Moist, flaky, and full of flavor.

A premium white fish from deep Antarctic waters, known for its pearl-white flesh and buttery texture. Served with smooth celeriac purée, tender leeks, and truffle. A delicate and elegant main course.

A highly prized flatfish with firm, white flesh. Served with a luxurious Champagne sauce, spinach, and caviar. A classic French-style seafood dish.

Wild-caught sea bass pan-seared for crispy skin and tender meat. Accompanied by mussels in a white wine sauce (Mariniére) and creamy mashed potatoes. A hearty seafood dish.

Black risotto colored and flavored with squid ink. Loaded with calamari, prawns, and lobster meat. Finished with sweet candied tomatoes to balance the savory oceanic flavors.

Premium lamb from Gundagai, Australia, known for its marbling. Served with a nutty hazelnut sauce, tender confit potatoes, and aromatic truffle sauce. Rich and tender meat dish.

High-quality local free-range chicken. Accompanied by earthy porcini mushrooms, creamy mashed potatoes, and truffle. A refined take on a classic comfort dish.

Pluma is a tender, well-marbled cut from the end of the pork loin. Grilled and served with broccolini and sweet peppers, finished with a rich meat glaze. Renowned for its intense flavor and tenderness.

Slow-cooked calf tongue that is incredibly tender. Paired with sweet leeks, layered potato cake (mille-feuille), and tangy chimichurri sauce. A unique dish with melt-in-the-mouth texture.

A bistro classic featuring a dry-aged Wagyu rib-eye steak. Served with crispy French fries and creamy béarnaise sauce. The dry-aging process concentrates the beef flavor.

A decadent dish featuring a tender filet mignon topped with pan-seared foie gras and truffle (Rossini style). Finished with a rich Madeira wine sauce. The ultimate luxury steak dish.

Highly marbled A4 grade Wagyu beef from Hitachi, Japan. Grilled to highlight its buttery texture and intense richness. Served with elegant layered potatoes and a classic meat sauce.

Young pig roasted until the skin is crispy and the meat is tender. Served with sweet shallots and a tart green apple sauce to cut through the richness. A traditional celebratory dish.

A soft poached egg served with a light truffle-flavored mousse. Enhanced with earthy porcini mushrooms and shavings of summer truffle. A rich and aromatic starter.

Sweet Hokkaido scallops prepared with savory Parmesan cheese and fresh summer truffle. A seasonal variation highlighting the aromatic truffle.

Freshly made pasta tossed simply in butter to let the summer truffle shine. A classic Italian way to enjoy the delicate flavor of truffles.

Rich foie gras paired with smooth celeriac purée and summer truffle. The earthiness of the truffle complements the creamy liver.

Buttery snow fish served with tender white asparagus and summer truffle. A light yet luxurious seafood dish for the season.

Duck breast from Challans, France, lightly smoked and sliced. Served with fresh greens, almonds, and a sweet-tart apple balsamic dressing. Challans duck is famous for its lean, flavorful meat.

Slices of fatty duck liver seared until caramelized. Accompanied by sweet apricot chutney and crunchy hazelnut crumble. A dish playing with textures and sweet-savory balance.

Smooth and creamy butternut squash soup. Served with crispy croquettes filled with truffled foie gras. A comforting soup with a luxurious garnish.

Duck leg slow-cooked in its own fat until falling-off-the-bone tender. Served with orange and caramelized shallots, classic pairings for duck. Rich, savory, and aromatic.

Magret is the breast of a duck raised for foie gras, known for being thick and steak-like. Pan-seared and served with earthy beetroot and bitter endive. A robust meat dish.

Classic Escargots de Bourgogne. Snails baked in their shells with high-quality Echiré butter, garlic, and parsley. Savory, garlicky, and rich.

Snails prepared in a Mediterranean style with tomatoes and herbs. flavored with garlic, basil, and rosemary. lighter and more herbal than the butter-heavy Burgundy style.

Frog legs dusted in flour and sautéed in butter (Meunière style). Seasoned with garlic and parsley. The meat is tender, similar to chicken but with a delicate texture.

Frog legs prepared with rich cream from Isigny, France. Flavored with sweet shallots and aromatic tarragon. A creamy and indulgent preparation.

A regional specialty from Alsace featuring frog legs. Served with spaetzle (egg noodles), cream, onions, and smoky ham. A hearty and savory dish.

15 grams of Imperial Oscietra caviar. Known for its firm, golden-brown eggs and nutty flavor profile. Served with traditional accompaniments.

15 grams of Royal Oscietra caviar. Prized for its large grains and rich, buttery taste. A luxurious treat for caviar lovers.

15 grams of Beluga caviar, the most prestigious variety. Features large, steely-grey eggs with a delicate, creamy texture. The ultimate indulgence.

A tasting set featuring four different types of caviar. Allows diners to compare the distinct flavors and textures of each variety. Perfect for sharing.

Classic crispy fried potatoes.

Smooth and creamy mashed potatoes, rich with butter.

Spinach cooked in a rich cream sauce.

Fresh button mushrooms pan-fried until golden and savory.

Oven-roasted potato chunks, crispy on the outside and fluffy inside.

Fresh green asparagus spears, lightly cooked to retain snap.

A warm chocolate cake with a molten liquid center. Served with nutty pistachio ice cream and chocolate chips. A rich and indulgent finish to the meal.