Opening Hours
Tuesday-Saturday: 6pm-9pm
Eric Ripert Tasting
Tuna-Foie Gras
Layers of thinly pounded yellowfin tuna, foie gras, toasted baguette, chives, extra virgin olive oil. Moët & Chandon, Brut Rosé Grand Vintage, Champagne, France, 2015
Langoustine
Seared langoustine, Iberico ham, artichoke, clam-mustard emulsion. Marcel Deiss Complantation, Alsace, France, 2020
Salmon
Barely cooked salmon, veal tongue, caviar, horseradish emulsion. Vincent Girardin, Le Vielle Vignes, Puligny-Montrachet, France, 2021
Halibut
Poached halibut, leek terrine, truffle, Madeira-mushroom jus. Massimo Rivetti “Froi”, Barbera D’Alba, Italy, 2020
Dover Sole
Pan-seared Dover sole, green papaya, red wine-jerk jus. Ridge, “Geyserville”, Alexander Valley, California, USA, 2021
Green Apple v
Granny Smith sorbet, calvados chantilly, tarragon
Chocolate Popcorn v
Chocolate cremeux, popcorn mousse, bourbon-caramel sauce. Henriques & Henriques, 10 Years Old Verdelho, Madeira, Portugal
Eric Ripert Tasting Menu CI$285
Chef’s Choice Tasting Menu CI$360
Eric Ripert Wine Pairing CI$150
Chef’s Choice Menu Wine Pairing CI$200
Eric Ripert Rare Vintage Wine Pairing CI$375
Chef’s Choice Menu Rare Vintage Wine Pairing CI$450
Blue Tasting
Blue Prix Fixe Four Courses CI$195 (Choose one item from Option 1, 2, 3 & 4)
Blue Prix Fixe Six Courses CI$255
Blue Prix Fixe Four Courses Wine Pairing CI$100
Rare Vintage Wine Pairing CI$225
First Course Options
Hamachi
Lighty Seared Hamachi, Asian Pear, Pickled Hon Shimeji Mushroom, Kimchi Emulsion Charles Heidsieck, '200 Years of Liberty', Brut Reserve, Champagne, France, NV
Striped Seabass
Seabass Tartare, Zucchini, Truffle, Vinaigrette “Perigourdine” Component, Vin de Fleurs, Provence, France, 2022
Oysters
East & West Coast Oysters, Radish, Raspberry, Champagne Ponzu Laurent-Perrier, Cuvée, Brut Rosé, Champagne, France, NV
Second Course Options
Lobster
Butter Poached Maine Lobster, Leek, Panisse, Lobster Sauce “American” La Sirena, Chardonnay, Russian River Valley, Sonoma County, 2020
Scallop
Warm Scallop, Wild Mushroom, Sunchoke Puree, Smoked Butter Capellanía, Marques de Murrieta, Rioja, Spain, 2018
Red Snapper
Baked Red Snapper, Shrimp, Avocado, Baja Sauce Anima Negra 'An-2', Mallorca, Spain, 2020
Third Course Options
Swordfish
Grilled Swordfish, Red Cabbage, Black Garlic Jus Jaffelin, Sur les Grèves, Clos Sainte-Anne, Beaune 1er Cru, France, 2018
Octopus
Octopus “A La Plancha”, Tomato, Chorizo Emulsion La Rioja Alta S.A., Gran Reserva 904, Rioja, Spain, 2015
Monk
Pan Seared Monkfish, Squid Ink Fideua, Pepper “Ceviche”, Paprika Broth Hisenda Miret, Parés Baltà, Penedès, Spain, 2019
Fourth Course Options
Mont Blanc
Rum & Chestnut Mousse, Candied Mandarin Sherbet, Chestnut Gelato Quinta do Vallado 30 years Tawny, Porto, Portugal
Mango
Cayman Mango, Matcha, Greek Yoghurt Ice Cream Château Rieussec, 'Les Carmes de Rieussec', Sauternes, Bordeaux, France, 2016
Prix
Vegetarian Tasting
Avocado v
Charred avocado, heart of palm, mango, aguachile. Wittman, trocken, Riesling, Rheinhessen, Germany, 2020
Artichoke v
Artichoke panache, potato a la crème, tamarind-brown butter. Vincent Girardin, Les Vielles Vignes, Pouilly-Fuissé, Burgundy
Cauliflower v
Cauliflower custard, truffle, comte emulsion. Clos Saint Jean, Châteauneuf-du-Pape, Rhone, France, 2021
Eggplant v
Grilled eggplant, sunchoke, bell pepper, yoghurt-tahini foam. Maison Chanzy, Clos de La Fortune, Aligote, Bouzeron, Burgundy, 2018
Lasagna v
Wild mushroom, celery, truffle emulsion. Pio Cesare, Nebbiolo, Piemonte, Italy, 2020
Hibiscus v
Ginger hibiscus sorbet, raspberry, citrus crumble
Mango v
Cayman mango, matcha, Greek yoghurt ice cream. Château Rieussec, 'Les Carmes de Rieussec', Sauternes,Bordeaux, France, 2017
Vegetarian Tasting Menu CI$235
Vegetarian Wine Pairing CI$150
Upon Request
To add on or substitute any course in the tasting menus.
Oysters
Single variety or assortment. Laurent-Perrier, Brut, "La Cuvée", Champagne, France, NV
Filet
Seared beef tenderloin, truffle-squash “taco”, mole jus. Shelter, The Butcher, Cabernet Sauvignon, Napa Valley, USA, 2015
Lamb
Pan seared rack of lamb, macadamia nut, cucumber, eggplant, jus “vierge”. Grable Vineyards, Patience, Cabernet Sauvignon, Knights Valley, USA, 2010
Wagyu
Grilled hanging tender, Vietnamese spring roll, kimchi-beef jus. MR Mvemve Raats de Compostella, Stellenbosch, South Africa, 2008
Imperial Selection Caviar
30g classic condiments (supplement CI$200)
20% service charge will be added to your bill.
Dishes and prices are subject to change regularly.
Opening Hours
Tuesday-Saturday: 6pm-9pm