Onyx restaurant menu

Yellow poultry supreme, red wine jus, yellow wine mushroom cream, celeriac remoulade, frisée, hazelnuts.

Dill marinated, orange lacto-fermented sauce, Pernod Ricard dill pistou, crunchy fennel.

In gravlax, Ajo blanco, creamy bottarga, crunchy fennel, roasted almonds.

Spaghetti squash, tangy butternut juice, roasted pumpkin condiment, clementine.

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

Ponzu" bergamot sauce, black quinoa salad, smoked Greek yogurt, kumquat, chives.

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

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

Sautéed and pickled oyster mushrooms, cauliflower hollandaise, burnt lemon gel, roasted pistachio powder.

Rump steak marinated in spices, grilled sucrine, chimichurri with meat juice, satay peanut praline, roasted carrot purée, daikon radish pickles.

Miso-glazed roast duck fillet, caramelized endives, butternut and ginger purée, walnut crumble and long pepper.

Snacké, beet condiment, spinach, parsley, lemon confit, pine nuts.

Venere rice risotto, Cima di Rapa, kale, vegetable shell juice.

Two-cooked saddle of lamb, fine sweet potato purée, shallot confit, Brussels sprouts and zaatar.

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

Semolina cake, citrus confit and syrup, mandarin sorbet, orange blossom siphon, toasted flaked almonds

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

Yoghurt and blackcurrant powder meringue, soft chestnut cookie, blackcurrant sorbet, light mascarpone mousse

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

Crispy choux pastry, intense pecan and hazelnut praline cream, ganache, caramelized vanilla, pecans and roasted hazelnuts

Coffee with an assortment of mignardises

Glass of champagne accompanied by an assortment of mignardises