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    Al Fresco Dome Dinner: A trip to France

    Date:
    3 Jul–3 Aug6:30pm–11:00pm
    Event Category:
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    Let us take you on a culinary trip around the world in our pop-up garden globes reimagined as travelling capsules. We are happy to introduce our new Al Fresco dining concept, rejoicing the most celebrated cultures and cuisines worldwide. Every month, we will transport you to a new desired holiday destination, featuring an exciting fare and an immersive ambience inspired by our country of arrival.

    It’s no secret that French cuisine is one of the best in the world. With Bastille Day approaching and the lavender season in full bloom, we invite you to join us on a Trip to France. Enjoy a lovely summer evening in our shabby chic bistro garden globes while our chefs will transport your tastebuds to a charming village in the South of France.

    How to experience our culinary trip without a visa or travelling restrictions:

    • From July 3rd to August 3rd, we have five garden globes available, each fitting up to six guests. There are two seating times every night at 6:30 and 9 p.m., except for Monday when our restaurant is closed.
    • Choose from two prix fixe menu options for each of your guests for $97 per person*, select a date and a seating time, buy your meals, arrive no later than 10 minutes before your reservation and enjoy your evening.

    + GST, processing fee and grat. No dome reservation fee is required. Drinks and wine are available for purchase during dinner.

    Menu

    Included

    French Baguette with Whipped Butter

    1st Course

    Braised Escargot Champignon
    mushroom cup stuffed with escargot and brie

    or

    Sous Vide Grilled Asparagus
    tomato confit, smoked lardons & pesto rouge

    2nd Course

    French Carrot and Frisée Salad
    compressed French radishes and a white wine vinaigrette

    or

    Salad Niçoise
    seared ahi tuna, organic potato, gem tomato and bean salad

    3rd Course

    French Shallot and Cognac Braised Beef Shank
    Pomme Puree, fresh market vegetables and a Calvados demi-glace

    or

    Herbed Brome Lake Duck Leg Confit
    Brunoise legumes, potato sarladaise and market vegetables with balsamic cassis blueberries

    or

    Roulade de Poireaux (Végétarien)
    Fresh leek and herb vegetable roulade, whipped shallot potatoes, market vegetables

    **Vegan upon request**

    4th Course

    Apple Tarte Tatin
    with homemade fleur de sel caramel ice cream

    **Vegan upon request**

    Date:
    3 Jul–3 Aug6:30pm–11:00pm
    Event Category: