À LA CARTE MENU

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All our dishes are designed by our chef Alexandre Cardiga to be

shared, in a spirit of conviviality and discovery

TO BEGIN Ignited by the Josper, our opening dishes highlight purity of flavour, kissed by fire Starter Main grilled green & white asparagus (V) 36 44 Wild garlic aioli and lime gel Burrata with SAUTéED BROAD BEANS AND PEAS (V) 34 Mint oil and homemade focaccia smoked swiss beef tartare (DF) 39 52 Hand-cut, egg yolk, crispy capers and pearl onions JOSPER-SEARED TUNA tataki (df) 44 56 Wasabi mayonnaise, onion purée and radish crispy breaded egg (V) 32 Beetroot variations and creamy onion OUR PASTA AND RIce Rich, indulgent dishes brought to life with fire-driven sauces and deep reductions Main LOBSTER tagliolini 68 Rich lobster bisque, chives and lemon zest summer black truffle tagliolini (V) 59 Butter emulsion with 3g shaved summer black truffle SUPPLEMENT of summer black truffle PER GRAM 4

(V) Vegetarian | (VG) Vegan | (GF) Gluten-free | (DF) Dairy-free

Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements. Prices are in Swiss francs and include 8.1% VAT and service.

(V) Vegetarian | (VG) Vegan | (GF) Gluten-free | (DF) Dairy-free

Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements. Prices are in Swiss francs and include 8.1% VAT and service.

À LA CARTE MENU

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from our josper grill Where fire takes centre stage, intense heat, smoke and precision fish lake geneva féra fillet (GF) 59 Pea and lemon risotto, wild garlic pesto grilled wild sole and chives beurre blanc (GF) 79 Grilled white asparagus, eggplant caviar and lardo di Colonnata meat swiss beef fillet rossini (GF) 85 Truffle jus, confit shallot and mashed potatoes confit lamb shoulder 68 Smoked leek, creamy polenta, dried fruit crumble and kale chicken breast, morel sauce (GF) 62 Corn variations and sautéed morels Veal chop (GF) 72 Creamy zucchini, grilled broccolini and sautéed potatoes Swiss chateaubriand for two, sauce of your choice (GF) 170 Grilled portobello mushroom and sweet potatoes fries Sauces: morels, béarnaise, veal jus or pepper vegetarian Celebrating vegetables transformed by flame, smoky, caramelised, deeply aromatic whole roasted cauliflower (V, GF) 42 Tahini lemon sauce, sweet potato purée, toasted almonds, herb chimichurri Fire-roasted aubergine (v, GF) 40 Charcoal-soft aubergine, whipped feta, tomato tapenade, basil and pine nuts OUR signature SIDES Vanilla mash, crispy potatoes with rosemary, sweet potato fries, French fries, Josper cauliflower, charred portobello mushroom, grilled broccolini 10 Summer black truffle mash 15

wine by the glass

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champagne (1dl) Ruinart “R”, Brut 25.- Ruinart Rosé, Brut 36.- Ruinart Blanc de Blancs, Brut 38.- Dom Pérignon Brut 72.- white wine (1dl) swiss AOC, Genève, domaine des Lolliets, Chasselas 2024 22.- France AOC, Puligny-Montrachet, Domaine Joseph Pascal 2024 25.- AOC Menetou-Salon, Domaine Pellé, Sauvignon 2024 21.- IGP Côtes Catalanes, Domaine Padié 2023 20.- red wine (1dl) Swiss Domaine des Abeilles d’Or, “Douce Noire” 2019 21.- france Châteauneuf du Pape, Domaine du Banneret 2020 25.- Bordeaux, AOC Chateau Larrivet Haut-Brion 2020 25.- AOC, Letzenberg, Domaine Vincent Fleith, Pinot noir 2022 20.- rosé wine (1dl) france AOC Côtes de Provence, Whispering Angel 2025 19.- sweet wine (1dl) france Sauternes AC, Château d’Yquem, 1er cru supérieur 2010 180.- Swiss AOC Genève, “Douceur d’Automne”, abeilles d’or 2024 24-

Sommelier: Julien Meurillon

(V) Vegetarian | (VG) Vegan | (GF) Gluten-free | (DF) Dairy-free

Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements. Prices are in Swiss francs and include 8.1% VAT and service.

dessert MENU

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desserts A gentle departure from fire refined, comforting, timeless skillet chocolate cookie 34 Vanilla ice cream for two people baked apple tart, vanilla ice cream 20 Paper-thin, buttery, classic Warm chocolate moelleux, caramel ice cream 20 Molten centre Peach and verbena entremets with it’s sorbet 18 Lemon crumble and light verbena cream raspberry and coconut freshness, raspberry sorbet 18 Coconut biscuit with raspberry cream american cheesecake 18 Red berry coulis CAFÉ GOURMAND 18 SORBETS (VG, DF, GF): PER SCOOP 6 Blood orange, raspberry, peach and verbena, lemon, coconut, passion fruit GLACES - ICE CREAM (GF) : PER SCOOP 6 Vanilla, chocolate, caramel, coffee

wATER MENU

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EVIAN, (50CL) 10.- French Alps. Purity and mineral balance, with a silky texture. 309 mg/L fIJI WATER, (50CL) 10.- Fiji Islands. artesian water filtered through volcanic rock, remarkably smooth. 222 mg/L VOSS, (50CL) 10.- Norway. Lightly mineralized, pure and neutral in expression. 44 mg/L SAN PELLEGRINO, (50CL) 10.- Lombardy, Italy. Fine bubbles, pronounced mineral intensity, ideal for gastronomic pairings. 915 mg/L perrier, (33CL) 9.- France. Lively effervescence and refined freshness. 475 mg/L BADOIT, (50CL) 10.- Auvergne, France. Rounded profile with delicate sparkle and a long, elegant finish. 1 200 mg/L cHÂTELDON, (75CL) 16.- Auvergne, France. Historically served at the royal court; distinctive character with exceptionally fine bubbles. 2 100 mg/L HENNIEZ, (50CL) 8.- Henniez — Canton of Vaud, Switzerland. Still — purity and balance. Sparkling — subtle effervescence.