Sirocco

High-grade caviar from the Oscietra sturgeon. Known for its firm, medium-sized grains and a rich, nutty flavor profile with hints of the sea. Traditionally served chilled with mother-of-pearl spoons to preserve the taste.

The most prestigious variety of caviar, harvested from the Beluga sturgeon. Features large, soft eggs with a creamy, buttery texture and a delicate ocean flavor. An extremely luxurious delicacy.

Fresh premium oysters from Ireland. These are raw shellfish with a plump texture and a balance of saltiness and sweetness. Served on ice, typically eaten with a squeeze of lemon or mignonette sauce.

A renowned French oyster variety known for its meaty texture and nutty, sweet finish. Farmed in the Marennes-Oléron region. Enjoyed raw to appreciate its complex flavor profile.

A small, specialty oyster from France. Known for its compact shape and intense briny, sweet flavor. A delicacy for oyster enthusiasts.

A chilled platter featuring a variety of premium seafood. Includes lobster, prawns, oysters, and more. A luxurious sharing dish served on ice to maintain freshness.

An extensive selection of the finest seafood, including scallops, mussels, lobster, and prawns. A larger version of the standard plateau, perfect for a group. Served cold and fresh on a bed of ice.

A curated multi-course meal designed by the chef to showcase premium ingredients like Bluefin Tuna, Sea Urchin (Uni), and Wagyu Beef. Each dish is a small, refined portion. The meal progresses from light appetizers to richer mains and dessert.

A refined appetizer featuring premium lobster meat in a tart shell. Garnished with refreshing citrus elements and creamy mascarpone. A mix of savory seafood and bright, fruity flavors.

Fresh raw bluefin tuna chopped and seasoned as a tartare. Flavored with Japanese citrus (yuzu) and spicy harissa. Offers a melt-in-the-mouth texture with a zesty kick.

Creamy Italian cheese (burrata) paired with premium caviar. Served with fruits like peaches and figs for sweetness. A luxurious starter combining rich dairy and salty caviar.

A vegetarian roll featuring superfood quinoa and creamy avocado. Accompanied by roasted vegetables and a smooth lettuce sauce. Light, healthy, and texturally varied.

Premium Norway lobster, similar to a large prawn but sweeter. Served with a light potato foam and nut accents. Delicate and sophisticated seafood dish.

Fattened duck liver seared until crispy outside and meltingly soft inside. Paired with sweet fruit chutney to cut the richness. A classic French luxury dish.

Tender grilled octopus from Australia. Served with a spicy Italian sausage sauce (nduja) and savory olives. Chewy but tender texture with bold Mediterranean flavors.

High-quality thin spaghetti served with luxurious toppings: sea urchin (uni), caviar, and clams. Finished with edible gold leaf. A rich, umami-packed pasta dish.

Stuffed pasta parcels filled with foie gras and chicken. Served with root vegetable purées and a savory meat sauce. Rich, comforting, and elegant.

A creamy dish combining quinoa cooked risotto-style with sweet Japanese scallops. Enhanced with earthy truffle and fresh asparagus. A unique twist on traditional risotto.

Top-tier Japanese beef known for intense marbling and richness. Served with truffle and savory accompaniments. The meat is extremely tender and melts in the mouth.

Premium Spanish pork loin, nutty and flavorful. Accompanied by sweet corn purée and tangy sauces. A juicy and high-quality pork dish.

Whole lobster or lobster tail served with creamy Italian rice (risotto). Enhanced with a rich lobster soup sauce (bisque). Sweet, tender shellfish in a hearty preparation.

Premium King Salmon known for its high fat content and buttery texture. Served with wild mushrooms and a luxurious lemon cream sauce. Rich and savory.

A highly prized flatfish with firm, white flesh. Prepared with butter and aromatic herbs like dill and fennel. Mild flavor with a delicate texture.

High-quality organic chicken served with autumnal vegetables and chestnut. Finished with a rich foie gras cream sauce. A sophisticated take on roast chicken.

A classic flatfish, pan-seared to create a golden crust. Served with a light Jerusalem artichoke foam and Mediterranean flavors. The flesh is firm, sweet, and easily separates from the bone.

Spinach leaves cooked in a rich cream sauce. Soft and savory side dish.

Deep-fried potato strips. Crispy on the outside and fluffy inside. A universal favorite side dish.

Mashed potatoes made from the Ratte variety, known for its buttery, nutty flavor. Very smooth and creamy texture.

Fresh mix of organic greens and vegetables. Light and crisp accompaniment to a main meal.