*Desserts are available for dinner
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 19
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
BLUEBERRY FIELDS, LEMON CREAM, LEMONGRASS FOAM, YOGURT SORBET 19
PANDAN COTTA, CARROT CAKE, CREAM CHEESE FROSTING, PECAN ICE CREAM 19
L'ORANGE, CHOCOLATE GENOISE, GRAND MARNIER ORANGE CREAM, KUMQUAT COMPOTE 19
LE JARDINIER PLANT BASED ICE CREAMS 19
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 32
CORPORATE PASTRY CHEF SALVATORE MARTONE