Menu

wedding dinner

Entrées

Burrata & Heirloom Tomato Tartlet
Delicate puff pastry, basil-infused olive oil, balsamic pearls.

Lobster Bisque with Cognac Cream
Silky and rich, with a touch of tarragon and citrus zest.

Main Course

Seared Mediterranean Seabass
Served with Provençal ratatouille, saffron beurre blanc.

or

Filet de Bœuf Rossini
Perfectly aged tenderloin, foie gras, truffle jus, pommes purée.

or

Wild Mushroom & Truffle Risotto
Creamy Arborio rice, shaved black truffle, Parmigiano-Reggiano.

vegetarian

dessert

Vanilla Bean Mille-Feuille
Layers of crisp pastry, vanilla diplomat cream, fresh berries.

or

Dark Chocolate Fondant with Raspberry Coulis
Decadent and rich, with a molten center.

The Wine

Selection

champagne

Billecart-Salmon Brut Rosé · Champagne
Elegant, delicate and beautifully balanced, with notes of wild strawberry, raspberry, citrus and subtle brioche. Fine bubbles and a fresh mineral finish make it perfect for the first toast of the evening and for serving alongside canapés.

Style: Fresh, refined, delicate
On the table: Poured during cocktails and carried through to the first course

white

Chablis Grand Cru · Domaine William Fèvre · Burgundy
A crisp, mineral-driven Chardonnay with notes of lemon, green apple, white flowers and a touch of sea salt. Its freshness and clean acidity work beautifully with the lighter, more delicate courses.

Style: Crisp, mineral, elegant
On the table: Our fresher white of the evening, selected for the Mediterranean seabass and its delicate Provençal flavours

or

Puligny-Montrachet · Louis Jadot · Burgundy
Silky and expressive, with ripe pear, white peach, almond and subtle toasted notes. Richer than the Chablis but still beautifully fresh, it brings a softer, more rounded character to the table.

Style: Silky, refined, lightly textured
On the table: A more generous choice for the lobster bisque

red

Saint-Émilion Grand Cru · Bordeaux
Smooth and generous, with flavours of blackberry, plum, cedar and soft spice. Fine tannins and a long, elegant finish make this a natural match for the richest course of the evening.

Style: Full, polished, velvety
On the table: The classic choice for the Filet de Bœuf Rossini, complementing the truffle jus, foie gras and rich flavours of the dish

or

Pinot Noir · Bourgogne
Light, silky and aromatic, with notes of red cherry, raspberry, gentle spice and subtle earthiness. Its softer structure makes it an elegant pairing for the vegetarian main.

Style: Light, elegant, aromatic
On the table: A softer red for the wild mushroom and truffle risotto, echoing its earthy flavours while keeping the pairing light and refined