Soup
- 野菌忌廉湯配白松露泡沫
Starters
- 10g 魚子醬配蘇格蘭煙三文魚忌廉及蕎麥餅
- 香煎帶子伴松露火箭菜沙律
Main
- 鹽燒黃鰭吞拿魚及山葵薯泥,本菇醬油汁
- 西班牙黑毛豬咕嚕肉配珍珠飯
- 香煎和牛西冷配香草椰菜花中東米
- 大蒜及瑞可塔芝士法式鹹批配榛子油醋
- 香煎松茸菌及素肉餃子配柚子醋
Dessert
- 燕窩楊枝甘露
- 檸檬慕士蛋糕
- 日本赤肉哈蜜瓜
To Start
- Pea & Lettuce Vichyssoise
- Hearts Of Palm & Herb Salad
- Beets & Burrata
- Green Asparagus
- Lobster Salad
- Chilled Oysters
- Yellowfin Tuna Tartare
- Imperial Wagyu Top Sirloin Tartare
- Jamón Ibérico
- Caviar & Seaweed Waffle
Sides
- Pomme Puree
Cheese
- Cheese Plate
Coffee
- Espresso
- Cappuccino
- Caffè Latte
- Caffè Americano
Tea
- Organic Jasmine Pearl
- Gyokuro Asahi
- Cherry Blossom Green
- Imperial English Breakfast
- Lavender Earl Grey
- Lemon Verbena Blend
- Wild Himalayan Goji
- Himalayan Meadow Chamomile
Cheese Course
- Chef's Selection Of 3
Classics
- The Centurion Martini
- White Negroni
- Vieux Carré
- Grand Margarita
Centurion Cocktails
- Bradshaw
- Nolita
- French 55
- Blood & Thunder
- Farrow
- Witching Hour
- Vanderbilt
- Midnight Express
Trio Of Ossetra Caviar
- Royal Galilee, Imperial, Royal Belgian
Five-Course Tasting
- Seaweed-Cured Madai
- Scottish Langoustines
- Roasted Wild Turbot
- Elysian Fields Lamb
- Kumquat Vanilla & Ricotta
