Onyx restaurant menu

Pressed smoked duck fillet and leek, red onion pickles, date and lemon condiment.

Sea bass ceviche with blood orange, strawberry, avocado cream and chive oil.

Gravlax with beet, blood orange, goat's curd, lime peel and dill.

Artichoke cream, green olive tapenade, late radicchio, pine nuts.

Beef, oyster, satay, egg yolk cream with white soy, fried capers.

In "YUBIKI" then grilled, cima di rapa, clementine, dandelions, miso in vinegar.

In truffled ballotine, late radicchio, balsamic vinegar and reduced red wine.

Semi-cooked foie gras, spiced pear compote, toasted brioche.

Caramelized endive, cauliflower espuma, clementine butter, kumquat and tagetes condiment.

Roast guinea fowl supreme, fried wing, parsnips, pak choï cabbage, foie gras jus, hazelnut crumble.

Pan-fried white asparagus, perfect egg, parmesan barley, morels in yellow wine, hazelnut.

Snacké, mashed potatoes, celery, samphire, sherry vinegar jus, black olive.

En viennoise with citrus fruits, cabbage with anchovies, fennel with Madras curry, saffron fumet.

Roast rack of lamb, navarin cromesqui, pointed cabbage, purple baby carrot with grape condiment, mustard seed pickles.

Black Angus, crispy polenta, mushroom and black garlic condiment, roasted red treviso.

Soft chocolate cookie, passion fruit sorbet, milky chocolate mousse, cocoa shortbread, creamy chocolate and timut pepper.

Reverse puff pastry, intense toasted vanilla cream, caramel, Tonka beans.

Granny Smith confit, yuzu and hibiscus flower, vanilla ice cream, rooibos espuma, almond crumble, hibiscus and sweet spice juice, vanilla.

Pana cotta and vanilla cream, crunchy vanilla almond praline, milky veil, vanilla ice cream.

Crunchy choux, intense pecan and hazelnut praline cream, ganache, caramelized vanilla, pecans and roasted hazelnuts.

Coffee accompanied by an assortment of mignardises.

A glass of champagne accompanied by an assortment of mignardises.