The celebrity French chef, Cyrille Soenen, surely knows his mettle and how to please even the most discerning clientele. The chef is the main asset of the restaurant.
Sure winners are the local and French oysters on a bed of ice and the pan-fried scallops salad. An indulgent treat is the pan-fried duck liver with black garlic and oyster leek tartare. For a light entrée, the steamed cod fish and mariniére of seafood with ginger and lemongrass emulsion is recommended. The roasted U.S. prime rib served with Yorkshire pudding and sides will satisfy anyone with a robust appetite.
Chilean sea bass, carrot risotto, and herb salsa MORE THAN PHP 2,000 PER PERSON
Pan-fried duck liver with black garlic and oyster leek tartare
Scallop uni bavarois