Dinner Menu

CHEF Sylvain Révélant - PASTRY CHEF Marie Hue


Spaghetti with black truffles, fresh Parmesan

Caribbean lobster "à la Plancha," served with Creole rice and melted brown butter


Thin onion tart, Anima Auréa Xeres vinegar, grilled wahoo and smoked whipped cream

Poached skate wing, cucumber, watermelon, combawa, oscietra caviar and oyster “perle blanche”

Organic poached egg with poppy seeds, sautéed squid with spring onions, “lardo di colonnata”
and sea urchin emulsion

Pressed veal and roasted leek, dried capers from Pantelleria, tonnato sauce

Caribbean lobster and passion fruit in jelly, green apple, celery with Foie Gras, lobster consommé

Vegetables, seasonal herbs and cress, lemon basil oil, goat cheese and old balsamic vinegar,
Cuban oregano emulsion


“Big eye“fish, cooked on skin, black cassava ravioli with old rum, light broth of Timut pepper

Pan-fried sea scallops, pork and pistachio, west indian pumpkin ravioli and poultry cooking juices

Poached monkfish, carrots and tonka bean, olive oil and preserved citrus fruits

Braised Seabass, clams, fennel and salsify, aniseed cream sauce

All fish are from sustainable fishing


Sautéed Beef fillet with bone, different types of potato, traditional whole grain mustard zabaglione

Crispy Guinea fowl breast, celeriac mousseline, vanilla and granny smith, braised chicory with orange, coriander emulsion

Piglet, beetroot and conch sautéed with local spinach, pork jus with hazelnut oil

Duckling filet served rosé, caramelized plantain, pink radish, duckling and Foie Gras sauce


Fully matured cheese


Vanilla and mango panna cotta, speculoos biscuit and preserved ginger

 Chocolate, almond and Amaretto dessert, caramelized pop-corn ice cream

Steamed cardamom biscuit, “crème brulée”, grapefruit segments and sorbet

Ice-cream and sorbets trilogy, vanilla, lemon basil, passion fruit, fresh mango and vanilla marsmallow

Soft hazelnut biscuit, gianduja mousse and green apple sorbet