Winter menu by Michelin Chef Hervé Rodriguez
STARTER
Otoro Blue Fin Tuna & Wagyu Tartare
5J & mushroom dashi | Pickled cucumber | Horseradish foam
380,000
Norwegian Langoustine Raviolis
Girolles mushroom | Apricot | Pine nut | Langoustine bisque
450,000
Pan-seared Foie Gras
Smoked eel | Squid ink sauce | Seafood fregola
600,000
Australian Jade Tiger Abalone
White truffle risotto | Buckwheat | Lotus seed
520,000
Ca Mau Fresh Crab
Hollandaise Sauce | Precious Caviar
500,000
SOUP
Mushroom Soup
Parisian Mushroom | Parsley | Vermouth Wine | Focaccia
200,000
Green Pea Soup
Ricotta & Hazelnut Ravioli | Dried Tomato | Potato | Leek
230,000
SALAD
GU Salad
Endive | Walnut | Bacon | Parmesan Cheese | Soubise Sauce
230,000
Tropical Salad
Iceberg | Strawberry | 5j Cinco Jotas | Golden Berries | Cheese Crackers | Almond Nuts
230,000
Rocket Salad
Pata Negra 5j Cinco Jotas | Dried tomato | Walnut | Champagne balsamic dressing
230,000
CHARCUTERIES (50gr)
5j Cinco Jotas Pata Negra
100% Purebred Iberico | Acorn-fed | Free -range | 36 Months Aged
650,000
Salchichón Ibérico Bellota
Spain | Sausage
350,000
Cold cut & cheese platter
850,000
CHEESES (50gr)
Crémeux De Bourgogne W. Truffle
France | Creamy| Cow
320,000
Bleu De Brebis Ciré
France | Blue | Ewe
320,000
Brie D’isigny
France | Soft | Cow
150,000
Comté
France | Semi Hard | Cow
200,000
SEAFOOD
Gillardeau N*3
France | Marennes-Oléron | 1 Piece
210,000
MEAT LOVER
Dry-aged Duck
Cèpes mushroom | Cannelloni of licorice & béchamel sauce | Mornay sauce
580,000
GU Style Yellow French Chicken
Morel sauce | Roasted foie gras pappardelle | Tarragon & saffron sauce
680,000
Tasmanian Lamb Rack
Garlic Yogurt Puree | Ratatouille | Lamb truffle Jus
790,000
Iberico Pluma
Pok choi | Cêpe mushroom | Chorizo sauce
660,000
French Pigeon
Celeriac & pear jam callison | Liver stuffed shallot | Coffee & celeriac sauce
890,000
FROM THE SEA
Canadian Lobster Tail
Civet Burgundy sauce | Jerusalem artichoke gnocchi | Pork belly
1,250,000
Hokkaido Sea Scallop
Morel & fava bean ravioli | Sea urchin sauce
600,000
Atlantic Toothfish
Morels Sauce | Yellow Wine Caramel
1,100,000
French Bar Fish
Crunchy risotto & fennel rice cream | Watercress sauce | Saffron
580,000
GRILLED STEAK SELECTION
Kagoshima Tenderloin A5
Wagyu | A5 | MB9 | Kamichiku | Kagoshima, Japan
200gr - 2,875,000
150gr - 1,725,000
Australian Wagyu Tenderloin
Wagyu | MB6 | Australia
250gr - 1,900,000
150gr - 1,200,000
Australian Wagyu Striploin
Wagyu | MB6 | Australia
300gr - 1,650,000
200gr - 1,000,000
Australian Wagyu Ribeye
Wagyu | MB5-6 | Australia
300gr - 1,650,000
200gr - 1,100,000
Tajima Tomahawk
Wagyu | MB5 | Australia
100gr - 395,000
DRY-AGED STEAK
Australian Black Angus OP Rib
Black Angus | MB3+ | Australia | 4-week dry aged
100gr - 330,000
Butter-Aged Australian Black Angus Ribeye
Black Angus | MB5+ | Australia | 4-week butted aged
100gr - 550,000
Black Angus Shortloin
Black Angus | MB5 | Australia | 4-week dry aged
100gr - 330,000
SIDE DISH
Stir-fried green asparagus | Pont Neuf potato | Mashed potato
100,000
DESSERTS
Hervé's Snickers
Salted Caramel Ice Cream
200,000
Socola Tonka
Tonka bean | Puratos
175,000
Grand Cru Chocolate
Pimento del Piquillos
260,000
Strawberry Creation
Strawberry | Mascarpone cream | Strawberry Icecream
175,000
Seasonal Fresh Fruits Plate
300,000
All Prices Are In VND And Subject To 5% service charge & 8% VAT Tax
