Head chef Konrad Inghleram, has developed a modern, seasonal menu inspired by Parisian brasseries with an added twist of indulgence. The A La Carte menu also pays homage to the Crustacea Altar making seriously stunning seafood a must.

Our new a la carte features classics such as steak tartare seasoned to your taste at the table, delicious magret duck breast with blood orange sauce and decadent desserts like fondant au chocolat and crepes suzette.