Pure Form.
Sensory Cuisine.
A Michelin-caliber culinary journey highlighting 45-day Himalayan dry-aged prime cuts, live-caught coastal seafood, and an architectural cocktail cellar.
Hand-selected USDA Prime and A5 Miyazaki Wagyu aged in our Himalayan salt vault.
Daily oysters from Prince Edward Island and Royal Kaluga caviar service with warm blinis.
Curated grower Champagnes, Grand Cru Burgundy, and rare vintage Napa Valley allocations.
The Five-Course Tasting
Prime Wagyu Beef Carpaccio
Shaved A5 tenderloin, black winter truffle pearls, 36-month Parmigiano-Reggiano, caper berries.
Wood-Fired Spanish Carabinero Prawns
Citrus-wood flame kiss, saffron garlic emulsion, grilled limes, crustacean herb jus.
45-Day Dry Aged Kansas City Strip
Himalayan salt vault aged, white oak embers, smoked beef tallow basting, bone marrow jus.
House Sourdough & Artisanal Fromage
48-hour fermented hearth sourdough, Époisses de Bourgogne, aged Comté, lavender honeycomb.
Espresso Hazelnut Tiramisu Classico
Illy espresso savoiardi, whipped mascarpone, 24k gold leaf, toasted Piedmont hazelnut praline.
"Every plate is a conversation between the land and the sea. We don't serve food — we present moments."
— Éric Moreau, Executive Chef & Partner
The Cellar & Libations
An encyclopedic cellar housing over 800 vintage labels alongside tableside liquid nitrogen mixology and rare single-cask spirits.
48 Curated Selections
Direct grower allocations from Vilmart, Egly-Ouriet, and Krug Grande Cuvée. Served at precise cellar temperatures in artisanal mouthblown stemware.
Explore Champagne →
Iconic Producer Estates
Allocations from Château Margaux, Armand Rousseau, and DRC verticals, decanted tableside by Head Sommelier Jean-Luc Mercier.
Explore Reserve Cellar →
Signature Cocktails & Spirits
Obsidian smoked rye, crystal martinis, and Japanese Mizunara cask highballs crafted with botanical syrups and hand-carved ice diamonds.
Explore Libations →Intimate Events.
Impeccable Service.
- Chef's Table (up to 8 guests)
- The Vault Room (up to 20 guests)
- Full Buyout (120 guests)
The Wagyu course changed how I understand beef forever. An absolutely flawless dining experience.
A. Reynolds · The TimesWe've celebrated every anniversary here for six years. It never disappoints. The service is invisible yet perfectly attentive.
M. & D. Cho · GuestsThe sommelier found us a 2009 Burgundy we'd never have discovered ourselves. It elevated the entire meal.
E. Vance · Sommelier Review