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Set Lunch Menu

Mar 29th-31st, Apr 1st,  Apr 7th-9th & Apr 12th-16th

Prices subject to 10% service charge

GF : Gluten free friendly * 無麩質提示 | V : Suitable for vegetarians 素食

Starters 前菜

Choose From
Carrot and orange soup, coriander (V.GF)
香橙甘筍芫茜湯
Veal and pork meatball, tomato sauce, crispy shallots and parmesan
意大利肉丸配蕃茄醬 (含豬肉)
Salad of Puy lentils, broccoli, radish and Saint-Nectaire (V)
小扁豆, 西蘭花, 蘿蔔, 芝士沙律
($30 supp) New seasons french asparagus, duck ham, sauce mousseline and a poached egg (GF)
風乾鴨胸片, 鮮露筍配荷蘭醬, 水煮蛋 (另$30)

Mains 主菜

Choose From
Ginger and soy glazed Iberico pork skewers, udon noodles and sesame seed (served pink)
串燒黑毛豬配烏冬, 芝麻, 生薑醬油 (半熟)
Navarin of spring lamb neck, wild garlic and its braising vegetables (GF)
燉羊脖子配什菜
Rare roast salmon, ajo blanco, grapes and braised lettuce
半生三文魚配法式杏仁汁
Spicy vodka rigatoni with Calabrian chilli (V)
粗通心粉配香辣蕃茄醬

Dessert 主菜

Choose From
Lemon tart, raspberry sorbet (V)
檸檬撻配紅莓雪葩

Glossary

Saint-Nectaire: Soft French cheese
Sauce Mousseline: Hollandaise lightened with whipped cream
Iberico: Rare breed Spanish pig
Udon: Thick Japanese noodles
Navarin: Classic French lamb stew
Ajo Blanco: Chilled Spanish almond soup
Rigatoni: Tubular pasta shape

* All dishes are made with gluten free ingredients, but in a kitchen where products with gluten are also prepared.

所有菜餚均採用無麩質食材烹製而成，但廚房中也準備了含有麩質的產品。

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