The Menu

Pissaladière

A French-style tart featuring a thick layer of slow-cooked onions on a crisp, buttery puff pastry base. The onions are caramelized with white wine, garlic, and thyme for a deep, savory sweetness that balances the salty punch of anchovies and Niçoise olives. The texture is a mix of flaky, golden pastry and soft, jammy onions. Perfect for the aperitif. Ready to eat at room temperature or quickly warmed in the oven for extra crunch.

Langoustines with Sake Beurre Blanc

Three langoustines roasted until just tender and served with a rich sake-infused butter sauce. The sauce is offering a clean umami flavor that balances the richness of the shellfish. Fresh chervil and chives add a light, herbal finish to the dish. The langoustine legs have been removed and incorporated in the sauce to infuse flabor. This dish is ready to be gently reheated; the sauce is stabilized to ensure it stays smooth and creamy when warmed.

Classic Madeleines

These traditional French madeleines are light and buttery with a soft, sponge-like texture. They have a delicate flavor of floral honey, vanilla, and fresh lemon zest, with a characteristic golden hump from the classic baking method. They are small, bite-sized, and not overly sweet. These are ready to eat and pair perfectly with a cup of coffee or afternoon tea.

Creamy Chicken and Mushroom Vol-au-Vent

A classic Belgian dish featuring tender poached chicken and small veal meatballs in a velvety cream sauce. The sauce is seasoned with nutmeg and finished with heavy cream and egg yolks for a rich, smooth texture. Sautéed button mushrooms add an earthy flavor, all served alongside crisp, flaky puff pastry. This meal is ready to heat and serve for a traditional and filling lunch or dinner.

Includes one side dish of choice

Spicy Dumpling Salad

Pan-fried vegetable dumplings served with a crisp salad of shaved fennel and sliced radish. The dish features blistered cherry tomatoes and a savory dressing made from chili crisp oil, soy sauce, and toasted sesame. It has a nice balance of heat from the chili and crunch from the chilled vegetables. This meal is ready to eat cold as a refreshing salad or can be lightly warmed through for a more savory lunch.

Ribeye Consommé Korean Style

This hot-pot style dish features thinly shaved beef ribeye marinated for 24 hours in ginger, garlic, and mirin for a tender texture and punchy, savory flavor. The base is a clear, light bouillon made from kombu, dried shiitake mushrooms, and Korean radish, offering a clean and deeply savory umami taste. It is a light yet satisfying meal that balances the richness of the ribeye with a bright, aromatic broth. Simply heat the broth to a boil and toss in the cold beef for an elegant starter at a dinner party or light comforting meal at home.

Ginger and Pear Almond Tart

A crisp puff pastry tart filled with almond frangipane and sliced pears. A layer of ginger and lemon jam underneath provides a bright, spicy contrast to the sweet almond cream and buttery crust. It is a dense, nutty dessert with a balance of citrus and warm ginger heat. Ready to slice and serve at room temperature or slightly warmed.

Red Curry Fish Balls

Pan-seared fish balls made from a light mousse of cod and haddock in a fragrant red curry sauce. The sauce is rich and creamy from coconut and heavy cream, balanced by the bright, citrusy notes of fresh lemongrass, lime juice, and kaffir lime leaves. It has a mild heat with a savory depth from the fish sauce and a touch of sweetness from palm sugar. A complete meal that is ready to heat and serve over rice or with crusty bread.

Includes one side dish of choice

Oyster Mushrooms with Soy and Ginger

Thick oyster mushroom caps seared until tender and dressed in a bright, savory sauce. The dressing uses naturally brewed soy sauce, rice vinegar, and toasted sesame oil mixed with preserved lemon and fresh ginger for a clean, acidic finish. A touch of Korean chili flakes adds a mild, smoky warmth without being overly spicy, while fresh chives and mint keep it light and aromatic. This dish is ready to eat cold as a starter or can be lightly warmed to serve as a side.

Prawns in Surf & Turf XO Sauce

Gambas seared and tossed in a savory, homemade XO sauce. The sauce is packed with umami from dried scallops, shrimp, and salty cured ham, balanced by a mild heat from fresh red chilies, ginger, and garlic. This dish is fully prepared and ready to heat through for a quick, high-quality seafood starter.

Ginger and Orange Blossom Cake

A moist, dense lemon loaf cake flavored with aromatic orange blossom water and spicy bits of candied ginger. The cake has a fine, buttery crumb and a bright citrus profile, finished with a touch of fleur de sel to balance the sweetness. It is soaked in a light syrup to ensure it stays soft and flavorful. This cake is ready to slice and serve at room temperature.

Braised Pork Cheeks Grand Veneur with Gochujang Glaze

Slow-cooked pork cheeks in a rich red wine and veal stock reduction. The sauce is deeply savory with a mild heat from Korean chili paste (gochujang) and a touch of sweetness from mirin and soy. The meat is exceptionally tender and finished with a fresh, zesty topping of minced ginger and scallions to balance the richness. This dish is fully cooked and ready to be gently reheated at home.

Includes one side dish of choice

Sourdough with Three House Dips

A selection of artisan sourdough baguette served with three distinct spreads. You get a tangy preserved lemon labneh with mint, a savory roasted red pepper dip with coconut cream and Thai basil, and a classic tuna spread. The flavors range from bright and citrusy to rich and nutty with a bit of crunch from toasted peanuts. This trio is ready to serve immediately for aperitif with your beverage of choice.

Beef Tagliata where Korea meets Italy

Thinly sliced beef ribeye seared and finished in a light soy sauce and butter glaze. The meat is tender and savory with a hint of sweetness from honey and rice vinegar. It is paired with a fresh, crisp salad of oyster mushrooms, carrots, and radishes tossed in toasted sesame oil and mild Korean chili flakes for a gentle heat. Topped with parmesan, bringing the Italian Tagliata style element. This dish is fully prepared and ready to enjoy chilled or at room temperature as a light main or shared appetizer.

Madeleine Cake with Lemon Top

A bright and tangy French lemon tart with a unique sponge base. Instead of traditional pastry, the crust is made from a soft, honey-scented lemon Madeleine cake. The topping is a smooth, sharp lemon curd that balances the sweetness of the honey and zest. This tart provides a softer texture than a standard shortcrust and is ready to slice and serve chilled. You're warned: it's addictive and light in texture.

Roasted Salmon in Mustard Cream

Center-cut Atlantic salmon roasted until tender, served with a rich cream sauce. The sauce combines Dijon and whole grain mustard for a sharp, savory bite, balanced by fresh Roma tomatoes and a splash of dry white wine. It is finished with fresh dill and chives for a bright, herbal flavor. Ready to heat and serve—simply warm through and pair with steamed potatoes or greens.

Includes one side dish of choice

Prosciutto and Burrata Aperitif Tart

A crisp, all-butter puff pastry base topped with a creamy blend of St Moret cheese and sour cream. The tart features salty cured ham and fresh burrata, balanced with a hint of lime zest and a touch of Espelette pepper for a very mild heat. It is savory and rich with a nice crunch from the pastry. This tart is ready to serve as a starter or a light lunch and is best enjoyed at room temperature or slightly warmed.

Lemon and Sage Pasta

A bright, zesty pasta dish made with fresh lemon juice and zest. The sauce is a smooth emulsion of butter and finely grated Parmigiano-Reggiano, creating a light yet creamy coating over the noodles. It has a clean citrus flavor with a savory finish from the cheese and cracked black pepper. Simply heat through in a pan or microwave for a quick, authentic Italian meal.

Brownie Cake with Cherries

A fudgy brownie cake topped with a smooth vanilla cream cheese frosting and tart Amarena cherries. It is rich and chocolatey with a nice balance of chcolate and sweet fruit. Ready to slice and serve at room temperature for the best texture.

Slow-Cooked Duck Thighs in Gochujang Glaze

Tender duck thighs slow-cooked in a savory and slightly spicy glaze. The sauce combines Korean chili paste, ginger, and garlic with a rich classical sauce for a deep, rounded flavor. It has a nice balance of heat from the gochujang and a touch of sweetness from the honey and rice vinegar. This dish is fully cooked and ready to heat through. It pairs well with steamed rice or roasted vegetables.

Includes one side dish of choice

Pâté with Asian Spices and Baguette Toasts

A savory terrine made with ground pork, veal, and liver. This pâté has a smooth but meaty texture with bold flavors of soy sauce, toasted sesame, and white pepper. Fried garlic and onions add a deep, toasted savory note throughout, while a bacon wrap keeps the edges moist. This chilled terrine is ready to slice and serve. It's paired with sourdough baguette toasts in this aperitif package.

Sichuan Dan Dan Noodles

Thin wheat noodles served with a savory, spicy sesame sauce and topped with crispy minced pork. The dish features the signature 'ma la' flavor—a combination of numbing Sichuan peppercorns and heat from chili oil. Preserved mustard greens add a salty crunch, while black vinegar and garlic provide a sharp, balanced finish. This dish is ready to eat; simply toss the noodles with the sauce at the bottom of the bowl to coat everything evenly.

Matcha Parisian Flan

A thick, creamy custard tart made with high-quality ceremonial matcha and real vanilla bean. The filling is smooth and dense with a deep earthy tea flavor that balances the sweetness of the cream. It is baked inside a crisp, buttery puff pastry crust for a nice contrast in texture. This flan is ready to eat and serves six people. It's best enjoyed chilled or at room temperature.

Larb Moo: Spicy Thai Minced Pork Salad

A traditional Isan-style salad featuring lean ground pork tossed in a bright, zesty dressing. This dish is savory and sharp, flavored with fresh lime juice, salty fish sauce, and a kick from Thai bird's eye chilies. Toasted rice powder adds a distinct nutty crunch and smoky aroma, while plenty of fresh mint, shallots, and green onions keep it refreshing. This salad is ready to eat and serves well at room temperature or slightly chilled, making it a light and protein-rich meal.

Includes one side dish of choice

Provençal Tomato & Anchovy Tart

Imagine biting into a shatteringly crisp, buttery crust layered with vibrant, sun-ripened tomatoes and creamy, tangy goat cheese. Each slice offers a sophisticated balance of savory umami from salty anchovy fillets and the aromatic warmth of Herbes de Provence. The base is golden and flaky, providing the perfect crunch to complement the juicy, meaty tomatoes and the sharp, nutty finish of aged Parmesan. This is a true taste of the French Riviera, featuring premium Roma tomatoes and velvety chèvre. It is the ultimate effortless lunch or elegant dinner starter—simply unwrap, serve, and enjoy a gourmet experience that feels like a trip to a sun-drenched terrace in Provence. No effort required, just pure Mediterranean bliss.

Pâté with Asian Spices

A firm, savory meat terrine made with a blend of pork and veal. It is seasoned with soy sauce, toasted sesame oil, and white pepper for a deep umami flavor, while fried garlic and onions add a nice crunch. The exterior is wrapped in smoky bacon, keeping the pâté moist and flavorful. This chilled terrine is ready to slice and serve as a starter with crusty bread or pickles, or just spread on bread in the morning.

Green Thai Curry with Meatballs

Tender meatballs made from a blend of veal and pork in a rich, spicy green curry sauce. The sauce is creamy from coconut cream with bright notes of lime and a savory finish from traditional fish sauce. It has a balanced heat with a smooth, satisfying texture. This dish is fully cooked and ready to heat and serve over steamed rice.

Includes one side dish of choice

Sichuan Dan Dan Noodles (aperitif)

Thin wheat noodles topped with savory minced pork and preserved mustard greens. The sauce at the bottom is a bold mix of toasted sesame paste, chili oil, and Sichuan peppercorns, giving it a creamy texture with a spicy, numbing finish. It has a deep umami flavor from the soy sauce and a slight tang from black vinegar. This dish comes ready to assemble—just toss the noodles with the sauce and toppings for a quick, authentic meal.

Veggie Gyoza with Chili Crisp Fennel Salad

Vegetable dumplings served alongside a spicy crispy salad of shaved fennel and red radish. Blistered cherry tomatoes add a touch of sweetness to balance the heat from the chili crisp oil dressing. The dish is bright and refreshing with a savory punch from chili crisp dressing. This meal is ready to eat cold as a fresh lunch or can be served as a light side dish.

Pan-Seared Catfish Meunière

Pan-seared wollfish fillets with a classic French meunière sauce. The fish has a firm, meaty texture and a light seared crust that holds the rich sauce of toasted butter, fresh lemon juice, and chopped parsley. It is savory and bright with a nutty finish from the browned butter. Ready to heat and serve, perfect with a side of mousseline potatoes or seasonal greens.

Includes one side dish of choice

Apple & Fennel Salad with Citrus Dressing

A crisp and refreshing salad featuring thinly sliced apples and shaved fennel bulb. The fennel provides a mild anise flavor that pairs well with the sweetness of the fruit and the brightness of fresh dill. It is tossed in a vibrant dressing made from lemon, lime, and orange juices with a touch of honey for balance. This salad is ready to eat and serves as a light, crunchy side dish or starter.

"Green Egg" Chicken with Salsa Verde

A whole free-range chicken roasted on the Green Egg, seasoned with Herbes de Provence, garlic, and lemon zest. The meat is juicy with a light smoky flavor from the grill, paired with a bright, punchy salsa verde made from fresh parsley, capers, and anchovies. It is savory and herbaceous with a nice acidic finish from the sauce. This chicken comes fully cooked, cut in 4 pieces and ready to serve alongside the chilled herb sauce.

Includes 4 side dishes of choice

Thai Fishcakes with Herb Oil

Thai fishcakes made with red curry paste, and finely sliced green beans for a crisp texture. These have a bright, citrusy flavor from kaffir lime leaves and a balanced heat. Instead of a standard sweet sauce, they are paired with a savory cilantro and anchovy oil that adds a salty, herbal finish. These fishcakes are ready to eat as a snack or light main—just warm through and drizzle with the included herb oil.

Red Wine Chicken Adobo

This dish combines Filipino chicken adobo with French cooking techniques. The organic chicken is tender and coated in a thick, glossy sauce made from red wine, soy sauce, and cane vinegar. It has a deep savory flavor with a sharp tang and a strong kick of ginger and garlic. Finishing with butter gives the sauce a smooth, rich texture. You'll receive a whole chicken, precut for easy serving. Ready to heat and serve—best enjoyed over rice or with crusty bread.

Includes 4 side dishes of choice

Sichuan Sesame Prawns with Zucchini

Large poached prawns served over a light base of shaved fennel, zucchini, and sugar snap peas. The dish is dressed in a thick, nutty Sichuan sesame sauce with a mild heat from chili oil and a sharp tang from Chinkiang black vinegar. Instead of meat, we use chopped vinegar-preserved mushrooms to add a savory, salty crunch. This is a chilled, refreshing dish that is ready to eat straight from the container.

Roasted Pigeon with White Grapes

Succulent roasted pigeon served in a rich, savory sauce with grapes. The sauce has a deep flavor balanced by the sweetness of white grapes, shallots, and a splash of Cognac. It is silky in texture and naturally gluten-free. This dish is fully prepared and ready to be gently reheated for a classic Flemish-style dinner.

Includes 2 side dishes of choice

Thai-Style Sea Bass in Banana Leaves

An appetizer portion whole sea bass steamed inside banana leaves with a thick red curry custard. The fish is moist and tender, flavored with aromatic lemongrass, kaffir lime, and fresh Thai basil. The sauce is rich from coconut cream and egg, providing a mild heat balanced by savory fish sauce and palm sugar. It is a fragrant and traditional Thai-style dish with plenty of fresh herbs. Comes with a bright dipping sauce to balance the curry. This dish is fully prepared and ready to be gently reheated in the oven or steamer.

Szechuan Cumin Lamb

Thinly sliced lamb leg tossed with toasted cumin seeds, dried Szechuan chilies, and numbing szechuan peppercorns. This dish is savory and aromatic with a distinct earthy spice and a mild heat that lingers. Fresh ginger, garlic, and scallions add a crisp, bright finish to the tender meat. Ready to heat and serve, this dish is best enjoyed alongside rice or flatbread.

Includes one side dish of choice

Oyster Mushrooms with Korean Sauce Vierge

Meaty oyster mushroom caps seared until golden and tossed in a bright, savory dressing. The sauce combines naturally brewed soy sauce and rice vinegar with toasted sesame oil, ginger, and a hint of smoky heat from Korean chili flakes. Fresh chives, mint, and preserved lemon add a clean, citrusy finish to the earthy mushrooms. This dish is ready to eat cold as a starter or can be gently warmed.

Thai-Style Sea Bass in Banana Leaves

A whole sea bass steamed inside banana leaves with a thick red curry custard. The fish is moist and tender, flavored with aromatic lemongrass, kaffir lime, and fresh Thai basil. The sauce is rich from coconut cream and egg, providing a mild heat balanced by savory fish sauce and palm sugar. It is a fragrant and traditional Thai-style dish with plenty of fresh herbs. Comes with a bright dipping sauce to balance the curry. This dish is fully prepared and ready to be gently reheated in the oven or steamer.

Includes 4 side dishes of choice

Kimchi and Ginger Glass Noodles

A chilled noodle salad featuring chewy mung bean glass noodles and tangy napa cabbage kimchi. The dressing is a balance of spicy kimchi brine, rice vinegar, and sweet ginger syrup, giving the dish a bright and punchy flavor. Sugar snap peas and scallions add a fresh, crisp texture to every bite. This salad is ready to eat straight from the fridge and makes for a light, refreshing meal or side dish.

Gigot d'Agneau on Green Egg, Mint Velouté and Chutney

Tender boneless leg of lamb roasted on the Green Egg with a crust of fresh rosemary, thyme, garlic, and a hint of chili flakes. The meat is succulent and savory, served with a smooth mint-infused velouté sauce and a bright apricot chutney that provides a sweet contrast to the herbs. It is a classic French-style roast with bold, clean flavors. This dish is fully prepared and ready to heat, making it a simple and impressive main course for four people.

Includes 4 side dishes of choice

Burrata Puttanesca

A whole 250g burrata served with a bold, briny relish of cherry tomatoes, black olives, capers, and anchovies. The creamy, mild cheese balances the sharp flavors of the sauce, which features confit garlic, a hint of chili heat, and a splash of red wine vinegar. Grilled artichoke hearts add a smoky, earthy note to the dish. It is savory, fresh, and full of classic Mediterranean character. Ready to plate and serve—simply bring to room temperature and enjoy as a shared appetizer.

Sake-Steamed Fish with Ginger Scallion Salad

Tender ocean perch fillets steamed in Japanese rice wine for a clean, delicate flavor. The dish is finished with a fragrant topping of fresh ginger, scallions, and cilantro, with a light kick from mild Korean red pepper flakes. A final dash of hot sesame oil creates a savory, aromatic marinade that perfectly complements the light white fish. This dish is fully prepared and ready to be gently reheated for a healthy, flavorful meal.

Includes one side dish of choice

Green Egg Chicken & Veggies with Harissa Velouté

Roasted bone-in chicken thighs served with a smoky harissa velouté and a mix of summer vegetables. The chicken is savory and tender, seasoned with smoked paprika and garlic. The sauce has a mild heat from the harissa, brightened by salty preserved lemon and fresh mint. It comes with a hearty helping of roasted cherry tomatoes, red onion, peppers, and fennel that have soaked up the juices from the pan. A complete Mediterranean meal that is ready to heat and serve for a simple, flavorful dinner.

Includes one side dish of choice

Stuffed Peppers in Tomato Sauce

Sweet bell peppers stuffed with a savory blend of ground pork and beef, seasoned with thyme, fried onions, and garlic. The meat filling is firm and juicy, while the peppers are tender from braising. It is served in a rich, charred tomato sauce that adds a light smokiness and depth to the dish, finished with a touch of savory Parmesan cheese. This meal is fully prepared and ready to heat in the oven or microwave for a quick, hearty dinner.

Includes one side dish of choice

Potato Mash Mousseline-style

A very smooth and rich mashed potato made with Yukon Gold potatoes and a generous amount of high-quality unsalted butter. It has a silky, melt-in-the-mouth texture and a deep, buttery flavor balanced with fine sea salt and whole milk. This is a dense and indulgent side dish that tastes much richer than standard mashed potatoes. Ready to heat and serve—simply warm through on the stove or in the microwave.

Garlic Broccolini with Toasted Sesame

Crisp broccolini tossed in a savory garlic and ginger glaze. The sauce is balanced with rice vinegar for a slight tang and finished with toasted sesame oil for a nutty aroma. It has a great crunch and a clean, savory finish from the light soy sauce and toasted sesame seeds. A light and flavorful vegetable side that is ready to eat, simply serve warm or at room temperature.

Roasted Potatoes with Confit Garlic

Small baby potatoes roasted until crisp on the outside and creamy in the middle. These are cooked with plenty of butter, fresh thyme, and whole garlic cloves that soften and become sweet during roasting. A hint of nutmeg and sea salt brings out the earthy flavor of the potatoes. Ready to heat and serve as a simple, savory side dish for roasted meats or poultry.

Garlic Fried Rice

Fragrant jasmine rice stir-fried with finely minced garlic and high-quality butter. The rice has a firm, distinct texture and a savory, rich finish from the light soy sauce and white pepper. It is heavy on garlic flavor but remains light and balanced with fresh spring onions throughout. Ready to heat and serve as a flavorful side dish or a simple main.

Potato Écrasé with Zucchini and Lemon

This is a textured, rustic mash made with starchy potatoes and quality butter. It features finely diced zucchini for a fresh crunch and preserved lemon peel for a bright, salty citrus finish. The sour cream and milk give the potatoes a rich, creamy consistency without being completely smooth. This side dish is fully prepared and ready to be warmed through and served alongside roasted fish or grilled meats.

Crushed Potatoes with Spring Onion

Buttery, crushed potatoes with a thick and creamy texture. The addition of sour cream and whole milk gives them a slight tang, while fresh spring onions provide a mild, crisp bite. Each portion is finished with fleur de sel for a clean, salty crunch that brings out the natural earthiness of the potatoes. This side dish is fully prepared and ready to heat through before serving alongside roasted meats or fish.

Citrus Carrot Salad with Cumin

Thin ribbons of crisp carrot tossed in a bright citrus dressing made with orange and lemon juice. This salad has a warm, earthy flavor from ground cumin and fresh garlic, balanced by a touch of honey for sweetness. Toasted pine nuts add a nice crunch and buttery finish, while fresh flat-leaf parsley keeps it light and herbal. Ready to serve chilled as a refreshing side dish or a light lunch.

Roasted Fennel with Goat Cheese

Slow-roasted fennel bulbs seasoned with garlic and Herbes de Provence. The fennel becomes sweet and tender, topped with crumbled goat cheese, toasted pine nuts, and fresh lemon zest for a bright finish. It has a nice balance of earthy, herbal, and citrus flavors with a bit of crunch from the nuts. Ready to eat as a side dish or part of a Mediterranean spread.

Saffron and Ginger Jasmine Rice

Fragrant jasmine rice sautéed in rich clarified butter with fresh ginger, garlic, and shallots. The saffron provides a deep golden color and floral notes, while white pepper and dry sherry add a clean, savory finish. It has a light, fluffy texture with distinct grains and a mild heat from the ginger. A versatile and aromatic side dish that is ready to heat and serve alongside your favorite main course.

Honey and Citrus Glazed Daikon

Slow-cooked daikon radish rounds in a bright citrus and honey glaze. The radish is tender and juicy, soaking up the sweet and tangy flavors of orange, lime, and rice vinegar. A classic French saucy glaze adds a rich, velvety finish that balances the acidity of the fruit. This dish is ready to heat and serve as a light, flavorful vegetable side.

Creamy Celery Root Purée

A smooth and silky French vegetable side dish with a light, cloud-like texture. It has a mild, nutty flavor with earthy notes of celeriac, balanced by a hint of lemon and rich butter. It is much lighter than a traditional potato mash but just as satisfying. Ready to heat and serve alongside roasted meats, fish, or sautéed mushrooms.

Mediterranean Roasted Pepper Crushed Potatoes

Yummy potatoes crushed with butter, milk, and sour cream for a rich, textured finish. We fold in a rustic sauce made from San Marzano tomatoes, fresh basil, and garlic, then top it with smoky roasted red peppers. It has a bright, savory flavor profile with a touch of sweetness from the roasted vegetables and a clean finish of Fleur de Sel sea salt. This side dish is fully prepared and ready to heat in the oven or microwave.

Brussels Sprouts with Crispy Bacon

Roasted Brussels sprouts tossed with thick-cut bacon lardons, butter, and olive oil. The sprouts have a nice contrast of textures, with crispy outer leaves and tender centers, while the bacon adds a salty, smoky depth. Finished with fresh Italian parsley and cracked black pepper for a savory, balanced side dish. Ready to heat and serve as a hearty accompaniment to any roast or main course.