We are delighted to debut our $55 three course Prix Fixe set menu, guided by the seasons, highlighting exceptional ingredients at their peak alongside techniques and ideas that inspire us. Thoughtful sourcing allows us to create food that feels refined and distinctive while remaining accessible enough to become a considered part of our guests’ weekly dining ritual. Available Sunday - Thursday (closed Tuesday).

RESERVE
 

THREE-COURSE SET MENU

at

Perle

BEETROOT SALAD

Belgian endive, marinated beets, apple, walnuts, Xeres vinegar, tahini dressing

Hubert Meyer, ‘Brut’, Blenschwiller, Cremant d’Alsace, NV

or

FRENCH ONION SOUP

Caramelized onions, beef broth, white wine, sourdough bread, Gruyère gratinée

Domaine Besson, Chardonnay, Pouilly-Fuissé, Mâconnais, Burgundy, 2024

or

Pâté Campagne

Country style pork pâté, black peppercorns, Dijon mustard, cornichons, sourdough toast

Domaine de la Chanteleuserie’, ‘Cabernet Franc, ‘Cuvée Beauvais’, Bourgueil, Touraine, Loire, 2024

……………

DAURADE

European sea bream, Le Puy green lentils, mirepoix, carrot purée


Domaine Boissonet, Viognier, Condrieu, N. Rhône, 2025

or

“BANGERS & MASH”

Duck & fig sausage, pommes purée, fig balsamic jus


Jean Foillard, “Côte du Py”, Gamay, Morgon, Beaujolais, Burgundy, 2024

or

FILET AU POIVRE +20

8oz filet mignon, roasted  mushrooms, frites, peppercorn sauce


Château Cantemerle, ‘les Allées’, Macau, Haut-Médoc, Bordeaux, 2016

……………

STICKY TOFFEE PUDDING

Warm date sponge cake, toffee sauce, vanilla crème fraîche ice cream


Taylor Fladgate, 20 Yeat Old Tawney Port

or

GÂteau Basque

Northern Basque custard tart, pastry cream, cherries, crème anglaise


Domaine de Durban, Muscat à Petits Grains Blanc, Muscat de Beaumes-de-Venise, S. Rhône, 2021

……………


THREE COURSES | 55 PER PERSON | VEGETARIAN MENU 45

OPTIONAL WINE PAIRING 30 / 40

GLUTEN FREE OPTIONS AVAILABLE UPON REQUEST

AVAILABLE SUNDAY - THURSDAY ONLY


 

Gluten-free dishes are prepared in a shared kitchen and cross-contamination could occur despite following safe handling protocols

(∘) - These dishes contain ingredients that are served raw or may be undercooked based on your specifications. Consuming raw or undercooked seafood, meat, poultry, or eggs may increase your risk of food-borne illness.

Menu items are subject to change according to seasonality and availability.