To Start
Shrimp Ceviche Salad
with Cherry Tomatoes, Feta Cheese, Mango and Cilantro
RMB60
Radicchio and Watercress Salad
Smoked Cheese, Dry Plums and Pistachio Vinaigrette
RMB50
Roasted Peppers and Aubergine Timbale
with Goats Cheese Mousse and Modena Emulsion
RMB50
Yellow Potato Foam
with Oxtail Stew and Spicy Oil
RMB55
Shrimp Bisque
with Coriander Croutons and Cinnamon Oil
RMB60
Mosto Onion Soup
with Fresh Thyme and Emmental Cheese
RMB55
Salmon Tartar
with Pink Pepper Corn, Mango Foam and Ruccula Salad
RMB65
Sea Bass Ceviche
with Sweet Mashed Potato, Corn Foam and Squid Ink Tuilles
RMB60
Seared Foie Gras
with Saffron Risotto and Guava-Balsamic Coulis
RMB75
Seared Japanese Sea Scallops
with Shiitake, Onion Compote and Mojo Sauce
RMB75
To Follow
Glazed Cod Fish, Open Artichoke Ravioli, Saffron Sauce and Radish Salad
RMB165
King Prawn Risotto
with Bisque Sauce, Rum Orange and Parmesan Crisp
RMB160
Roasted Salmon, Hydroponics Mushroom Rice, Creamy Mussels Sauce and Baby Carrots
RMB135
Eggplant Ravioli Filled
with Riccota Cheese, Sun Dried Tomatoes and Pine Nuts, Mushroom Ragu
RMB115
Seared Duck Breast, Sautéed Winter Pumpkin, Honey-Ice Wine Sauce and Braised Spinach
RMB125
Roasted Rack of Lamb, Basil Mashed Potato, Rosemary Sauce and Tomato Ceviche
RMB155
Slow-Braised Short Ribs
with Caramelized Shallots and Crispy Shredded Potato
RMB155
Beef Tenderloin Steak, “Criolla” Potatoes, Braised Mushrooms and Three Sauces
RMB165
Grilled Australian Rib-Eye Steak, Roasted Sweet Potato, Grilled Tomatoes and Chimichurri Sauce
RMB185
To Finish
Chocolate Soufflé
with Molten White Chocolate Center, Raspberry Coulis and Szechuan Pepper Ice cream (please allow 15 min)
RMB60
Hazelnut Parfait
with Peach Pure, Vanilla Sauce and Candied Hazelnut
RMB 45
Roasted Cinnamon Crème Brulé
RMB45
Banana Panna Cotta
with Chocolate Cremoso, Passion Fruit Sauce and Roasted Pistachios
RMB 55
Mosto Cheese Platter
RMB140