Le 23 octobre 2007 avec Chef de cuisine Jonathan Wright et chef sommelier Sergio Caceres.
Reception - Champagne Delamotte Brut NV
Steamed shrimp Har Gau, bonito braised turnips, sea urchin and caviar - Champagne Delamotte Blanc de Blancs 1999
Lightly smoked columbia river slmon, celery root purée, slow cooked cipolini onions, Pinot Noir reduction - Champagne Delamotte brut Rosé NV
Steamed fillet of Florida yellowtail snapper filled with fresh crab, lemongrass and coconut emulsion - Champagne Salon 1996
Slow roast Bosc pear, almond blanc mangé, Amaretto jellypear sorbet - Royal Tokaji Saint Tamas 1st Growth Aszu 6 Puttonyos
