What defines a dessert? Is it merely a high sugar content, or is it the role a dish plays in the rhythm of a meal?

At our table, we’ve always believed that the end of a culinary journey should be just as provocative as the beginning. For our newest tasting menu, we decided to push past the traditional boundaries of the pastry station. We challenged our chefs to expand the imagination and ask the "unthinkable" questions: Can a dessert be savory? Can an ingredient typically reserved for the center of the plate become the star of a sweet finale?

Introducing: The Saint-Jacques

The result of this experimentation is a dish that defies categorization. We call it the Saint-Jacques.

In this creation, we’ve moved away from the heavy creams and cloying sugars of traditional sweets, opting instead for a profile that celebrates complexity and earthiness. The foundation is a savory panna cotta, where we’ve harnessed the natural nuttiness of roasted cauliflower and married it with the delicate, mineral sea-saltiness of the scallop.

To elevate these grounded flavors, we’ve added layers of brightness and floral intrigue:

• Osmanthus: Provides a subtle, apricot-like fragrance that lingers on the palate.

• Preserved Lime: Cuts through the richness with a sharp, fermented citrus punch.

It isn’t just a dish; it’s a conversation starter. It’s a bridge between the sea, the earth, and the ethereal.

Join Us For The First Dessert Tasting Menu

The Saint-Jacques is a testament to our philosophy that fine dining should be an exploration, not just a routine. It requires a departure from expectations and a willingness to let your palate be surprised.

Limited seats are available for this tasting journey. We invite you to join us—not just for a meal, but for an experience. All we ask is that you come with an open mind.