Served December 31st
£300
KING CRAB LEG
Fresh cream, Andrean sage vinegar, dill
SCALLOP & BLACK TRUFFLE RAVIOLE
LINE-CAUGHT SEA BASS IN BROWN BUTTER
“Badaboom” sauce, caviar
BEEF FILLET ROSSINI
Foie gras, black truffle millefeuille
VICTORIA PINEAPPLE
Mango sorbet, sugar-free meringue, crystallized herbs
HAZELNUT
Roasted vanilla cream, hazelnut praline, black winter truffle
