A La Carte
Indulge in refined and modern dining destinations.
Our two venues are offering French fine dining cuisine made from premium ingredients and a wide selection of rare wines.
CAVIARS
CAVIAR STURIA PRIMEUR, LA TENTATION DE L’ORIGINALITÉ (15g)
Sturia Primeur Caviar: creamy textured caviar with surprising hints of hazelnut (15g)
80$
CAVIAR STURIA OSCIETRA, UN LUXE RARE (100g)
Sturia Oscietra Caviar: the most precious of caviar in the Sturia collection, described as a subtle delight in the mouth (100g)
450$
CAVIAR SUR BRANDADE DE MÉROU
Generous topping of Caviar d’Aquitaine on an emulsion of potatoes and smoked grouper
112$
Pour Patienter
TRANCHES FINES DE JAMBON PATA NEGRA (100G)
Hand-carved Iberian Pata Negra ham (100g)
97$
LES HuÎTRES
HUÎTRE SPÉCIALE DE CLAIRE, GILLARDEAU OU ANCELIN
Spéciale de Claire Oyster by Gillardeau or Ancelin (1 piece)
13$
HUÎTRE SPÉCIALE DE CLAIRE GRATINÉE AU CHAMPAGNE
Spéciale de Claire Oyster and Champagne-cream gratin (1 piece)
16$
Les entrées
SOUPE ÉLYSÉE AUX TRUFFES
Double consommé beef broth with black winter truffles, foie gras and spring vegetables, topped with a puff pastry lid
26$
CRÈME DE CHAMPIGNONS
Wild mushroom cappuccino drizzled with black winter truffle oil
15$
POTAGE PARISIEN CRÈME DE LAITUE
Parisian soup with lettuce cream
10$
VELOUTÉ D’ÉCREVISSES DE FRANCE
Creamy French crayfish soup with truffles and extra virgin olive oil
13$
SOUPE DE POISSON ET SA ROUILLE
Fish Soup and its classic Provençal made with garlic, spices, egg yolk and olive oil, also known as Rouille
15$
SOUPE À L’OIGNON
Classic French onion soup
13$
SALADE NIÇOISE
Healthy green salad leaves with tuna, anchovies, hard-boiled egg, olives, cucumber, bell pepper and tomatoes dressed with extra virgin olive oil and lemon juice juice
14$
SALADE FERNAND POINT
A luxurious salad of tiger prawn, foie gras, quail egg and green beans dressed with a cocktail sauce
29$
SALADE CÆSAR
Caesar salad with classic dressing
12$
ASPERGES VERTES SAUCE HOLLANDAISE
Steamed asparagus with Hollandaise sauce
10$
CARPACCIO DE BOEUF À L’HUILE DE TRUFFE NOIRE
Beef carpaccio with black truffle oil
26$
ESCARGOTS À LA BOURGUIGNONNE
Baked Burgundy escargots in garlic, parsley and butter
14$
Crevettes Meunière sur mesclun
Shrimp Meunière with mesclun salad
12$
TARTARE DE SAUMON FRAIS
Fresh salmon tartare topped with caviar
25$
MILLEFEUILLE D’AVOCAT ET CRABE
Avocado and crab meat salad with salmon roe and Asian herbs
18$
FOIE GRAS MAISON MI-CUIT AU TORCHON
House-made foie gras terrine with mignonette, porto jelly and sea salt
35$
ESCALOPE DE FOIE GRAS POÊLÉE SUR SON LIT DE MANGUES
Pan-fried foie gras with warm Mango and balsamic passion fruit coulis
35$
La pièce du boucher
CÔTE DE BOEUF USDA PRIME SERVIE AU GUÉRIDON
Grilled USDA Prime rib of beef cap-on with roasted marrow on the bone carved table-side for four people
188$
ENTRECÔTE EXTRA PERSILLÉE
Grilled USDA Prime rib-eye steak (400g). The Topaz signature cut with roasted marrow on the bone
90$
FAUX-FILET DE BOEUF TAJIMA WAGYU
Roasted Tajima Wagyu striploin with BMS 5-6 marbling that transforms into sumptuous flavour and soft, buttery texture (300g)
110$
FAUX-FILET DE BOEUF DES PÂTURAGES SAUCE AUX FINES HERBES ET OS À MOELLE
Grilled striploin of grassfed beef, free range, from Australia with a herb jus and roasted marrow on the bone (300g)
48$
FAUX-FILET DE BOEUF SAUCE AU BEURRE BLANC ET POIVRE NOIR DE KAMPOT
Sliced grilled striploin of prime beef grain fed from Australia with buttery black Kampot pepper sauce and sautéed potatoes
28$
FILET DE BOEUF RÔTI SAUCE PÉRIGUEUX
Grilled Tenderloin of grass fed beef, free range, from Australia with périgueux sauce
65$
FILET MIGNON DE BOEUF BLACK ANGUS
Grilled Tenderloin of prime beef grain fed from Australia
with a veal herb jus and roasted garlic
39$
Les classiques
CARRÉ D’AGNEAU RÔTI AU ROMARIN
Roasted rack of lamb with a savoury potato tart and glazed spring vegetables
33$
CUISSE DE CANARD DES LANDES CONFITE
Chef’s duck confit with pan-fried potatoes and seasonal vegetables
38$
DEMOISELLE DU MÉKONG ET SON LIT DE SPAGHETTI
Pan-fried Mekong Lobster with spagetti tossed in tomato sauce
48$
HOMARD GRILLÉ SAUCE AU BEURRE BLANC (100G)
Grilled sea lobster with a French white-butter sauce (per 100g)
22$
SOLE MEUNIÈRE SERVIE AU GUÉRIDON
Sole meunière served table-side
98$
FILET DE TURBOT POÊLÉ SAUCE AUX CÂPRES
Pan-seared fillet of turbot with a lemon, butter and caper sauce
65$
CARRÉ DE DOS DE SAUMON RÔTI À L’UNILATÉRAL
Pan-seared salmon à l’unilatéral with white-butter sauce
33$
MÉROU MEUNIÈRE
Live fresh grouper filet pan-fried in almond and butter sauce with a pinch of fresh lime
33$
Les DESSERTS
TARTE AUX FRAMBOISES
Tangy raspberry on a crisp biscuit tart
11$
TARTE TATIN
Gorgeous caramelized upside-down apple tart with vanilla ice cream
9$
CRÈME BRÛLÉE
Crème brûlée topped with a layer of caramelised sugar
8$
MOUSSE AU CHOCOLAT
Rich and creamy Jivara Valrhona chocolate mousse
8$
COUPE TOPAZ
Topaz fruits salad with passion sherbet
8$
FONDANT AU CHOCOLAT
Hot chocolate fondant and Madagascan-vanilla ice cream
11$
BANANES FLAMBÉES
Bananas flambé – the French Caribbean way with rum
8$
TARTE FINE AUX POMMES ET SA GLACE VANILLE
Warm apple tart with vanilla ice cream
11$
CRÈME GLACÉE DE NOTRE PÂTISSIER
A selection of delicious house-made ice creams by the scoop: passion fruit, chocolate, strawberry, raspberry
4$
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