Saint-Germain Noir - Caviar, Truffle & Game Winter Dinner

A winter night on the Left Bank, in black and gold. Caviar, black truffle, game and dark chocolate. Every course is cooked in your kitchen and plated at the last minute, as in a restaurant, by a French chef and pastry chef trained with Alain Ducasse in Paris, then at Alain Ducasse at The Dorchester ★★★, London. THE MENU · Autumn & winter To begin - Wild mushroom vol-au-vent, thyme cream · Duck rillettes, toasted brioche, fig chutney Amuse-bouche, a choice of - Egg & caviar, soft egg cream in the shell, chive, Cut Caviar Oscietra · or · Jerusalem artichoke velouté, shaved black truffle, crème fraîche Starter - Orkney scallop seared in its shell, cauliflower cream, brown butter Fish - Poached turbot, beurre blanc, parsley oil Main - Venison loin, elderberry jus, poached pear, glazed root vegetables Cheese - Roquefort & Brillat-Savarin, walnut bread, quince Dessert - Manjari chocolate & Piedmont hazelnut, praline sponge, tonka bean ice cream