22/11/2025
We're upgrading the Sandwich selection to an ultra luxury level... which ones would you put on your sandwich platter?
L U X U R Y S A N D W I C H & B R I O C H E S E L E C T I O N
P L A T T E R .
T H E I B É R I C O I N D U L G E N C E
Paper-thin Jamón Ibérico layered with Manchego Reserva, quince paste and peppery rocket, served on warm crystal bread.
M A P L E D U C K C O N F I T C R O I S S A N T
Shredded French duck confit glazed in maple–orange reduction with frisée and pink peppercorn, nestled in a flaky butter croissant.
P E R S I A N S A F F R O N C H I C K E N M E L T
Saffron-poached chicken breast, pistachio pesto, roasted shallots and barberries presented in a soft sesame brioche.
K I N G C R A B C I T R U S B R I O C H E
Sweet Alaskan king crab folded with yuzu mayonnaise, shaved fennel and micro-cilantro, served on toasted brioche.
T H E T U S C A N G O L D P A N I N O
Prosciutto di Parma paired with black mission figs, whipped ricotta and truffle honey in pressed focaccia.
T H E A L P I N E F O N D U E S T A C K
Melted Raclette and Gruyère with caramelised onions and cornichons between rustic Alpine bread.
S M O K E D B I S O N & B L A C K B E R R Y C H U T N E Y
Thin-sliced smoked bison complemented by blackberry–sage chutney, wild rocket and horseradish cream on artisanal sourdough.
T H E C H A M P A G N E S H R I M P R O L L
Champagne-poached shrimp in crème fraîche dressing with dill and edible flowers in a buttered roll.
S I C I L I A N S W O R D F I S H S A N D W I C H
Grilled Sicilian swordfish with caper–lemon aioli, roasted tomatoes and basil on semolina bread.
T H E M A H A R A J A P A N E E R D E L I G H T (V )
Grilled paneer with mint–cilantro chutney, pickled onions and Kashmiri chilli oil on soft naan.
F I L E T M I G N O N B É A R N A I S E B A G U E T T E
Sliced filet mignon dressed with Béarnaise, butter lettuce and crispy shallots in a petite baguette.
S M O K E D T R O U T & H E R B B U T T E R T A R T I N E
Smoked trout with lemon–herb butter, radish and chives on toasted rye.
B L E U D ’ A U V E R G N E P E A R M E L T
Warm walnut bread topped with Bleu d’Auvergne, poached pear, toasted walnuts and honey.
T H E R I V I E R A T U N A R O Y A L E
Mediterranean olive-oil tuna with Niçoise olives, confit tomato and soft-boiled quail egg on a milk roll.
T O K Y O K A T S U S U P R E M E
Panko-fried Kurobuta pork cutlet with miso–shiso slaw and tonkatsu–truffle sauce on Japanese shokupan.
M O R O C C A N L A M B B A G U E T T E
Spiced lamb with preserved lemon yogurt, harissa and roasted carrots on crusty baguette.
T H E A L P I N E S M O K E D H A M & A P R I C O T
Black Forest ham with apricot jam, Emmental and mustard greens on pretzel loaf.
T H E N O R D I C K I N G
Gravlax layered with dill crème, pickled cucumber, lemon zest and rye crisps on dark rye.
T H E R O A S T E D C A U L I F L O W E R C R O W N (V E G A N)
Charred cauliflower steak, tahini–lemon cream, pomegranate seeds and herb salad on sourdough.
B L U E F I N T O R O B R I O C H E
Lightly seared bluefin toro with wasabi–lime mayo, avocado ribbons and micro-shiso on warm brioche.
