L'Éclat Admin

Thinly sliced Wagyu beef, shaved black summer truffles, caper berries, and 24-month aged Parmigiano Reggiano.

Creamy Puglian burrata, heirloom tomatoes, basil chlorophyll, balsamic pearls, and toasted pine nuts.

Hand-minced beef patties infused with pomegranate seeds, dry coriander, and green chilies, shallow-fried to perfection.

Pan-seared duck liver, fig gastrique, brioche toast, and black garlic.

A5 Japanese Wagyu, wagyu butter, roasted bone marrow, and seasonal vegetables.

Tender goat meat cooked in its own fat with tomatoes, ginger, and coarse black pepper in a traditional iron wok.

Long-grain aged Basmati rice steamed with marinated chicken, saffron milk, and a blend of 12 aromatic spices.

Hand-rolled spinach pasta layered with slow-cooked Wagyu ragù and silky nutmeg-infused béchamel.

Canadian lobster, cognac cream sauce, and Gruyère cheese gratine.

Dark chocolate soufflé with Grand Marnier, gold leaf, and crème anglaise.

Ghee-fried bread soaked in cardamom saffron syrup, topped with thickened gold-leaf rabri and silvered almonds.

Espresso-soaked savoiardi biscuits, mascarpone zabaglione, and premium Valrhona cocoa dust.

Dark chocolate tart, seasonal fruits, and champagne jelly.

Krug Clos d'Ambonnay, vintage 2012.

Pureed Alphonso mangoes, Greek yogurt, and a hint of Himalayan salt and honey.

Premium vodka, coffee liqueur, fresh espresso, and cocoa dust.

Bespoke creation with top-shelf spirits and fresh ingredients.

Premium bottled water.