Savour exquisite French cuisine, meticulously crafted by masterchefs, as you bask in fresh mountain air.
WHAT TO ORDER
The roasted scallop with warm skate terrine, glazed slices of duck, cauliflower, shallot rings is impressive. The hero of the dish are the two large scallops, which are sautéed to perfection and accompanied by finely glazed slices of duck.
The tail and claw of red lobster, braised fennel, lobster and orange air is cooked to perfection. The braised fennel and orange air works well with the original flavours of the lobster.
The loin of lamb and pressed shoulder terrine, crispy polenta, aubergine textures, rosemary jus definitely showcases the chef’s ability and skills. The lamb, aged 12 months from New Zealand, is prepared in four different ways: Pan-fried, braised with polenta, terrine and croquette. Each has its own flavour and texture profile that heroes the lamb flavours.
The pistachio box, basil chantilly, organic passionfruit icecream is a lovely ending. The pistachio box — to be cracked with a spoon — has the basil chantilly discreetly sitting inside. The taste of basil is subtly infused in the spongy creamy cake. Pairs extremely well with the chocolate and passionfruit ice-cream.