Menus
- Friends of Pelagos: Maxime Gilbert from Ecriture **
- Valentine's Day
- 90°
- 180° LAND
- 180° SEA
- 360° Chef's Menu
8-COURSE MENU
February 10 and 11, 2023 heralds the return of the popular ‘Friends of Pelagos’ series, with Chef Luca Piscazzi reuniting with French maestro, Maxime Gilbert, of ÉCRITURE**, Hong Kong, for a delectable showcase that alternates between the two former colleagues.
145€ per person
ÉCRITURE x PELAGOS CANAPÉS
OYSTER [FOAM]
seaweed rice crisp, mackerel tartare
oyster foam
RED MULLET
trompetta zucchini and flower
bellota, mint, almond
YELLOWTAIL [CEVICHE]
salsify tagliolini, "cacio e pepe"
CAVIAR & UNI TART
royal caviar club schrenckii
sea urchin
celeriac purée, buckwheat tart
DOVER SOLE [MEUNIÈRE]
saffron, black olive, licorice
JOHN DORY
kakinoki take, ikura
chorizo, sauce vin jaune
OUZO [ILE FLOTTANTE]
clementine, pine
SOURDOUGH
texture, croutons, praliné
Served exclusively Friday 10th and Saturday 11th February 2023
6-course tasting menu
125€ per person (to be enjoyed by the entire table)
Wine Pairing 65€ to be matched with each course
-
PELAGOS CANAPES
Taittinger, Rosé Brut, Champagne, France
-
OYSTER [FOAM]
Mackerel Tartare, Seaweed Shell
Onion Crisp -
YELLOWTAIL [CEVICHE]
Salsify Tagliolini, “Cacio e Pepe”
-
OSSETRA CAVIAR [SPAGHETTI]
Black Tahini, Tsukudani
Oyster Sauce -
CREEKSTONE BEEF [BOURGUIGNON]
Smoked Pancetta, Carrot Purée
Potato Galette -
OUZO [ILE FLOTTANTE]
clementine, pine
-
CHOCOLATE [SOUFFLE]
Metaxa Ice-Cream
Pomegranate & Rose
4-course tasting menu
95€ per person (to be enjoyed by the entire table)
Wine Pairing 55€ to be matched with each course
-
PUMPKIN [FOAM]
kariki ice cream
mushroom brioche -
CAVIAR [PASTA]
cold setaro spaghetti
clam emulsion, almonds, bronze fennel
supplement of 35€ -
RABBIT & TUNA
-
RED MULLET [BOURGUIGNON]
smoked eel, carrot puree
potato galette -
CHOCOLATE [SOUFFLE]
metaxa ice-cream
pomegranate & rose
7-course tasting menu
145€ per person (to be enjoyed by the entire table)
Red Wine Pairing 98€
-
PUMPKIN [FOAM]
kariki ice cream
mushroom brioche -
SHEEP [TARTARE]
pickled red endives, rose
goat cheese foam, nutmeg -
CAVIAR [PASTA]
cold setaro spaghetti
clam emulsion, almonds, bronze fennel
supplement 35€ -
RABBIT & TUNA
-
QUAIL [RAVIOLI]
wild mushroom
ginger & lavender oil -
BEE WAX FOIE GRAS [DRY AGED]
sweet corn, buckwheat
cinnamon & clove -
CREEKSTONE BEEF [BOURGUIGNON]
smoked pancetta, carrot puree
potato galette -
LOTUS [DRY-AGED]
rakomelo panna cotta, chamomile
lemon thyme cloud, beeswax
7-course tasting menu
145€ per person (to be enjoyed by the entire table)
Wine Pairing 98€ to be matched with each course
-
PUMPKIN [FOAM]
kariki ice cream
mushroom brioche -
YELLOW-TAIL [CEVICHE]
salsify tagliolini
cacio e pepe -
CAVIAR [PASTA]
cold setaro spaghetti
clam emulsion, almonds, bronze fennel
supplement 35€ -
RABBIT & TUNA
-
LOBSTER [RAVIOLI]
metaxa bisque
kale, cardamom -
DOVER SOLE [MEUNIÈRE]
saffron hollandaise
kalamata olive, licorice -
RED MULLET [BOURGUIGNON]
smoked eel, carrot puree
potato galette -
CHOCOLATE [SOUFFLE]
metaxa ice-cream
pomegranate & rose
360° Chef's Menu
165€ per person (to be enjoyed by the entire table)
Chef's Wine Pairing 140€
-
PUMPKIN [FOAM]
kariki ice cream
mushroom brioche -
YELLOW-TAIL [CEVICHE]
salsify tagliolini
cacio e pepe -
CAVIAR [PASTA]
cold setaro spaghetti
clam emulsion, almonds, bronze fennel -
RABBIT & TUNA
-
BEE WAX FOIE GRAS [DRY AGED]
sweet corn, buckwheat
cinnamon & cloves -
DOVER SOLE [MEUNIÈRE]
saffron hollandaise
kalamata olive, licorice -
CREEKSTONE BEEF [BOURGUIGNON]
smoked pancetta, carrot puree
potato galette -
PINK GRAPEFRUIT & BEETROOT
-
LOTUS [DRY-AGED]
rakomelo panna cotta, chamomile
lemon thyme cloud, beeswax