Amuse-Bouche  
Compressed Watermelon with Feta Snow and Basil Oil  
-Prosecco Brut
A light, effervescent Prosecco with subtle citrus notes complements the freshness of the watermelon and the herbal basil oil, offering a refreshing start to the meal 

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First Course: Appetizer
Seared Scallops with Cauliflower Purée and Oscietra Caviar  
-Chablis 
A crisp, mineral-driven Chablis pairs perfectly with the delicate sweetness of the scallops and the creamy cauliflower purée, while balancing the saltiness of the caviar

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Second Course: Soup
Truffle Mushroom Cappuccino 
-Pinot Noir  
The earthy notes of a light-bodied Pinot Noir complement the rich, umami flavours of the truffle mushroom soup, while its soft tannins won't overpower the delicate froth of the cappuccino 

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Third Course: Salad
Beet Carpaccio with Goat Cheese Mousse and Candied Walnuts 
-Rosé   
A dry, crisp  Rosé brings a fresh and fruity contrast to the earthy beets and tangy goat cheese, while the slight acidity enhances the salad's complexity

 

Fourth Course: Fish 
Miso-Glazed Black Cod with Courgette Noodle Nest and Yuzu Beurre Blanc  
-Sauvignon Blanc  
The bright acidity and citrusy notes of a Sauvignon Blanc complement the miso-glazed cod and the fresh, herbal courgette noodles, while the wine’s minerality balances the richness of the dish  

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Fifth Course: Meat
Beef Tenderloin with Seared Foie Gras, Red Wine Reduction and Smoked Potato Purée 
-Cabernet Sauvignon  
A full-bodied Cabernet Sauvignon with rich tannins pairs beautifully with the tender beef and foie gras, while the wine's deep fruit and oak notes elevate the smoky richness of the potatoes

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Dessert
Dark Chocolate Delice with Hazelnut Parfait and Honeycomb 
-Port  
A rich, nutty Tawny Port complements the decadent dark chocolate and salted caramel, with the wine’s sweetness enhancing the praline while offering a satisfying finish to the meal

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