A la carte
Gunther's food is down to earth yet deftly executed to perfection with elegance and finesse
Colourful Collection of Grand Crus from Land and Sea
We are proud to present an array of the freshest and most seasonal produce
Light Bites
Fresh sweet tomato
Mare e Monti Salami platter
Iberico de Bellota ham platter
Roasted “Salcietta” Corsica smoked sausage
Oscietra Caviar Specials
30 grams Oscietra Caviar
50 grams Oscietra Caviar
125 grams Oscietra Caviar
Accompanied by Traditional garnish and homemade blini
Cold Angel hair pasta, truffle flavoured (supplement)
Our Timeless Collection
The Cold Angel hair pasta, 6 grams of Oscietra caviar *2005
Toro carpaccio, pilaf rice, 6 grams of Oscietra caviar
Crispy Free-range egg, pumpkin coulis, 6 grams of Oscietra caviar *2016
Carpaccio white shrimp, caviar cream, Greek honey vinegar
30 grams of Oscietra caviar, pilaf rice, lemon zest, olive oil
Oscietra caviar (per gram, supplement)
Scrambled egg, 5 grams of black truffle
Clear pot-au-feu of chicken, egg yolk, 5 grams of black truffle
Gratinated macaroni, Parmigiano-Reggiano, 5 grams of black truffle
Warm pasta, 5 grams of black truffle
Gratinated Cévennes onions, tribute to L’Arpège Paris, 5 grams of black truffle
Carpaccio live scallop, 5 grams of black truffle
Black truffle (per gram, supplement)
Melted winter spinach, mandarin sauce
Grilled Sumi squid, parsley, mild garlic
Carpaccio of Japanese beef, cannibale style on crispy potato *2008
Braised scallop in the shell, consommé or garlic and golden butter
Bonbon of Comté cheese, smoked Alsace bacon
Tournedos of roasted green cabbage, purple mustard, forestière
Warm Angel hair pasta, sakura ebi, mild chili flavour
Roasted Spanish Carabinero gambas, tomato infused rice
Smoked Alaskan king crab, bonbon Comté cheese *2017
Seared blackthroat seaperch, seasonal garnish
Roasted rack of Iberico pork, gratinated potato, seasonal garnish
Roasted Pyrenees milk fed baby lamb, gnocchi stuffed Comté cheese, seasonal garnish
Côte de bœuf “flambé au cognac” black pepper sauce,
pomme gaufrettes (serves 2 persons)
Grilled entrecôte, mushrooms, red wine sauce, pomme gaufrettes
Roasted Suckling pig, Hibiscus sauce, confit of date, lemon (serves 2 persons) *2004
Seared smoked Miyazaki Wagyu tenderloin, roasted mushrooms
Our Savoury & Sweet Collection
French farm cheese collection
Fine apple tart “aux dragées”, salted caramel, Havana rum raisin ice-cream *2006
Floating island of chocolate on coffee flavoured parfait
Crêpes, salted butter and brown sugar
Crêpes Suzette, flambé at the table
Weiss Acarigua 70% dark chocolate fondant, vanilla ice-cream
Warm soufflé (Grand Marnier, Rum, vanilla, lemon or coconut with chocolate flavour)
Our Coffee Collection
French Coffee, Grand Marnier liqueur
Irish Coffee, Irish whisky
Cappuccino, white truffle scented
*Year of creation by Chef Gunther Hubrechsen