レアールドセゾン・セージ

■One-bite dishes

Today's amuse

■ Hors d'oul

Variations of seafood crus and seasonal vegetables with cucumber and shiso leaf vinaigrette

■ Soup

Butternut squash potage

■ Fish dishes

Grilled Japanese Snapper with Kadaif and Eggplant Fondant with Piquillo Sauce

■ Meat dishes

8-hour beef tongue confit, white beans stewed in tomato sauce

Tasmanian grain mustard sauce

■ Dessert

Pear clafoutis and Japanese pear capellini with cultured buttermilk sorbet

■ Bread

■ Coffee or tea