Our main courses

Australian Black Angus
Raised on the vast Australian grasslands, Black Angus is one of the world’s most highly prized meats for its quality, tenderness and consistency. Thanks to extensive farming, a favourable climate and a carefully selected diet based on natural pasture and cereals, it develops a fine, even marbling that gives the meat exceptional juiciness and a buttery texture. With an intense yet perfectly balanced flavour, with elegant notes of hazelnut and butter, Australian Black Angus offers a refined tasting experience, enhanced by grilling over embers, which brings out its aromas and natural tenderness.

with mussel skewer and an emulsion of their cooking liquor

Considered among the finest meats in the world, Wagyu is the symbol of Japanese gastronomic excellence. Its name literally means "Japanese cattle" and refers to a selection of breeds raised according to strict standards that prioritise animal welfare, controlled feeding and longer growth periods. Its extraordinary marbling, made up of very fine intramuscular fat infiltrations rich in unsaturated fatty acids, gives the meat a tender, melt-in-the-mouth texture, with an intense, elegant and incredibly lingering flavour. Served just seared, Wagyu releases delicate notes of butter, hazelnut and umami, offering a unique tasting experience. Among the most renowned producers are Kobe, Miyazaki, Kagoshima and Hida, regions that have made this meat a true icon of world haute cuisine.

served on chard, gherkin milk and fried diced potatoes

served with romesco sauce and baked shallot

approximately 200g

The sliced entrecôte is served with a sauce vierge with tomato, capers, olives and aromatic herbs dressed with extra virgin olive oil, pepper, salt and yuzu juice.

*lactose is contained only in the carrot purée

Devilled cockerel marinated with various spices, cooked sous vide, with sweet and sour sauce