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Private dining & events

SAMPLE MENU 1

pre-starter


Neuvic caviar
Cured wild salmon and ikura
Blinis, lemon, crème fraiche


served with


Laurent-Perrier, Cuvée Rosé Brut NV
Pinot Noir
Champagne, France

starter


A5 Wagyu
sea salt


served with


Château Lascombes 2009
Merlot, Cabernet Sauvignon, Petit Verdot
Margaux, Bordeaux, France

fish

 

Crispy soft shell crab
king scallops, ikura, salad

 

served with


Château Haut-Bergey Blanc 2012
Sauvignon, Sémillon
Pessac-Léognan, Bordeaux, France

main

 

Native lobster in garlic butter
alba white truffle, spaghetti

dessert

 

Chocolate tart
miso caramel, gold leaf, coconut, vanilla ice cream