LPM Restaurant & Bar

Classic Provencal tapenade made with finely chopped Niçoise olives, garlic, capers, and premium extra virgin olive oil.

Premium Osciêtre caviar served alongside chilled crême fraîche, finely diced red onions, crispy fried capers, and toasted golden brioche points.

Silky Siberian caviar paired with silky crême fraîche, minced red onion, crunchy capers, and warm toasted brioche slices.

Lightly battered, flash-fried tender baby squid served golden and crispy with paprika seasoning and fresh lemon wedges.

Sweet bell peppers roasted to perfection and slow-marinated in cold-pressed Mediterranean extra virgin olive oil and garlic.

Tender roasted beetroot slices marinated in zesty citrus vinaigrette and fresh garden herbs.

Nutritious French green Puy lentils tossed with crisp vegetables, fresh parsley, and a light shallot red wine vinaigrette.

Refreshing sweet corn kernel salad paired with juicy ruby pomegranate seeds, fresh herbs, and a lemon-olive oil dressing.

Crisp Belgian endive leaves layered with creamy crumbled Gorgonzola cheese, caramelized walnuts, and a light vinaigrette.

Traditional Niçoise salad featuring seared tuna, tender baby potatoes, green beans, hard-boiled egg, and Niçoise olives over crisp greens.

Creamy Italian Burrata cheese paired with sweet fresh Datterini tomatoes, fragrant basil leaves, and cold-pressed olive oil.

Crisp tender French green beans lightly tossed with marinated artichoke hearts and a subtle lemon-shallot dressing.

Slow-simmered Mediterranean vegetables stewed in herb olive oil, served warm with rich, tangy feta cheese chunks.

Shaved crisp cauliflower florets drizzled with a rich sauce made from aged Fourme d'Ambert French blue cheese.

Paper-thin slices of lightly cured prime sirloin beef drizzled with a tangy, house-made pickle dressing and microgreens.

Delicately sliced tender octopus dressed in bright lemon oil, fresh herbs, and sea salt flakes.

Slices of fresh sashimi-grade yellowfin tuna dressed in cold-pressed olive oil, citrus juice, and cracked black pepper.

Fresh red tuna tartare served over a crispy puff pastry crust, complemented by rich guacamole and citrus microgreens.

Thinly sliced fresh Pacific yellowtail carpaccio tossed in aromatic citrus herb oil and pink peppercorns.

Chilled salmon carpaccio sliced paper-thin, served alongside smooth whipped guacamole and citrus vinaigrette.

Plump, juicy wild prawns served warm in a bath of fragrant French extra virgin olive oil, garlic, and fresh herbs.

Classic French snails baked in garlic butter with parsley, Pernod liqueur, and fresh garden herbs.

Crispy golden croquettes filled with salted Chilean sea bass, paired with a sweet oven-roasted pepper relish.

Rich, creamy Italian Burrata topped with shaved black winter truffles, olive oil, and sea salt.

Pan-seared duck foie gras served golden brown with a sweet and tangy aged balsamic reduction glaze.

Whole wild Mediterranean Branzino roasted gently with lemon, olive oil, and aromatic garden herbs.

Handmade potato gnocchi tossed in a light sauce of fresh sweet Datterini cherry tomatoes, garlic, basil, and aged Parmesan.

Al dente linguine pasta cooked with sweet clams, tender chopped prawns, sweet corn, fresh basil, and parsley.

Freshly made wide ribbon pappardelle pasta tossed in a rich, slow-simmered veal and red wine ragù sauce.

Artisanal rigatoni pasta cooked to perfection and enveloped in a velvety cream sauce infused with black winter truffle.

Homemade rigatoni tossed with wild sautéed woodland mushrooms in a light, savory cream sauce with thyme.

Jumbo wild tiger prawns grilled over charcoal, brushed with garlic herb butter and sea salt.

Succulent Chilean sea bass fillet pan-grilled to achieve a crispy skin and delicate, flaky flesh.

Whole Mediterranean sea bream baked gently en papillote with slices of lemon, garden herbs, and extra virgin olive oil.

Striped sea bass fillet baked inside a Guérande salt crust, served with tender artichoke hearts and roasted tomatoes.

Tender young baby chicken roasted to golden perfection, marinated in preserved lemon, garlic, and Mediterranean herbs.

Prime 14oz ribeye steak, dry-aged for 21 to 28 days, expertly grilled to order and brushed with herb butter.

Grilled filet mignon served with a vibrant zesty chimichurri sauce and a touch of sweet spicy harissa glaze.

Tender grilled lamb cutlets seasoned with herbs, served alongside a smooth smoky eggplant purée.

Slow-cooked tender duck leg confit glazed with a classic citrusy orange glaze, crispy skin outside.

Whole roasted organic chicken stuffed and basted with luxury French foie gras and butter herbs (ideal for sharing).

Roasted rack of lamb crusted with French herbs, served alongside spiced Moroccan couscous and natural jus.

Tender broccolini spears sautéed in extra virgin olive oil with fresh ginger and chili flakes.

Fine French green beans steamed and tossed in warm butter, sea salt, and shallots.

Classic French potato gratin baked with thin potato layers, heavy cream, garlic, and melted Gruyère cheese.

Crispy golden hand-cut French fries seasoned lightly with sea salt flakes.

Fresh mixed tender salad leaves dressed in a house red wine vinaigrette.

Burgundy snails baked inside light, flaky puff pastry shells with rich garlic butter.

Crispy fried calamari seasoned with smoked paprika and tossed with fresh sliced green chilis.

Ahi tuna tartare layered with smooth whipped avocado puree and airy puffed pastry crisps.

Artisanal toast topped with creamy Italian Burrata, ripe tomatoes, basil, and balsamic oil.

Creamy butter bean hummus served with crispy quinoa chips for dipping.

Grilled prime beef skewers coated in aromatic rose harissa spice glaze.

Golden Chilean sea bass croquettes served with a side of savory roasted pepper relish.

Chilled marinated octopus salad tossed with fine Mediterranean green herbs and lemon oil.

Char-grilled artichoke quarters paired with a tangy horseradish crème fraîche dipping sauce.

Char-broiled prawn skewers marinated in garlic, herbs, and cold-pressed olive oil.

No.3 Gin, Luxardo Bitter Bianco, orange blossom water, citrus foam, and salted Campari dust.

Brioche La Travesia infused spirits, Sauternes sweet wine, clementine, thyme, and carbonation.

Rosé wine, St-Germain elderflower, Truman vodka, champagne cordial, and peach-jasmine soda.

St-Germain elderflower liqueur blended with house-made parsley sorbet and topped with Prosecco.

Ketel One vodka, strawberry yogurt blend, sparkling CO2, and a house rosé wine lollipop garnish.

Croissant-infused Bacardi rum, vermouth and sherry blend, Mr. Black cold brew, and almond whey.

Chamomile-infused Martini Ambrato, dry sherry, apricot eau de vie, and olive brine.

Marinated red beetroot salad tossed in light vinegar and extra virgin olive oil.

Creamy avocado and crisp baby gem lettuce salad dressed with shaved Parmesan cheese.

Fresh sea bass carpaccio sliced thin and drizzled with a bright Italian salsa verde.

Warm prawns steeped in cold-pressed olive oil, fresh lemon juice, and sea salt.

House-made rigatoni pasta coated in fresh aromatic basil pesto and Parmesan.

Pan-seared bream fillet served over a rich roasted aubergine eggplant reduction sauce.

Seared duck breast sliced medium rare and served with tender spring garden vegetables.

Grilled striploin steak cooked to temperature, served with sweet harissa and fresh chimichurri.