Croustillant de Legumes
Panipuri, potato salad, tamarind vinaigrette
Amuse Bouche
Dumpling de Volaille
Chicken momo, tomato & sesame seed broth
First Course
Salade de Chicons et Fraises
Belgian endive, radish, macerated strawberries, Macedonian feta, pesto, pistachios
Les Scampis
Wild Argentinian prawns, crisp shell, jerk spice butter, plantains, tamarind
Le Carpaccio
Wagyu beef, cipollini onion rings, green peppercorn caramel, aioli, caper berries, pine nuts
Second Course
La Patate Japonaise
Fondant sweet potato, sautéed mushrooms, eggplant miso, pea shoot & cashew salad, pickled root vegetables, coconut crème fraîche
Thon aux Épices
Spice crusted Albacore tuna, sweet peas, sea asparagus, Kabocha squash, miso, ginger, curried broth
Moules Frites ‘Congolaise’
Mussels, tomato coconut cream, smoked chili, lime, cilantro
Tajine D’Aziz à L’Agneau
Braised lamb shank, honey, figs, cinnamon, cilantro, almond cous cous
Third Course
Parfait au Chocolat
Belgian chocolate mousse, cocoa brownie, citrus ganache
Saint Honoré
Choux pastry, tonka bean chiboust, spiced phyllo, cinnamon ganache, caramel