fish, seafood & shellfish appetizers

Pan seared and flambéed scallops, wild mushrooms, garlic and fine herbs

Rockefeller Oyster |

Coconut broth, mirror quail egg, chorizo ​​chips, Shimeji mushrooms sautéed with lemongrass |

Giant shrimp broth, combava, lemongrass, steamed choi bock, fresh coriander

Salmon tartar, dill, cucumber, lemon zests, spicy mayonnaise and Panko crumble |

Half-cooked tuna, beet broth and lemongrass, raw and cooked vegetables |

Slow cooked octopus, chorizo slices, fingerling potatoes with fleur de sel, green salsa, granny smith

Tuna tartare with an avocado mousse and a panko crumble |

Tuna ceviche with soy sauce, ginger, mango and fresh coriander |

Mexican Tostada of trout gravlax with Mezcal, lime and dill |

Mexican Tostada of trout Ceviche with lemon zests, lime and dill

Pan-fried scallops, butternut caviar, coffee frothed milk

Oyster in two textures, sea water mirror, cold oyster cream, buttery spinach

Crabmeat in remoulade with pomelo juice, avocado pulp, apricot infused with thyme, roasted almonds |

Caramelized scallop cassolette with mushrooms, Nantais butter sauce with fresh chives, bread tuile |

Lobster salad, avocado, mango, Yuzu, Japanese pickled ginger and puffed quinoa |

Smooth and creamy clam chowder, celery-branch leaves

Shrimp and Yam Soup (Canh Khoai Mo) |

Salmon gravlax with beetroot, sour cream, granny-smith, green onions

Peruvian shrimp ceviche, lime juice, wonton tiles and young sprouts of cilantro |