Welcome to an evening of culinary exploration. Chef Eyck invites you to enjoy a 6-course menu inspired by his six extraordinary travels, where each dish reflects the diverse flavours and techniques encountered in different cultures.
His passion for food transcends cooking; it’s about storytelling. His geographically inspired menu showcases dishes organised by country, showcasing the culinary wisdom gained from his global experiences.
Here’s a sneak peek of the menu, curated from Chef Eyck’s love for cooking:
Experience the exquisite Balik Salmon with Sea Urchin and Oscietra Caviar, a timeless recipe that has been a staple in the chef's repertoire. This dish was first crafted at the Grand Hotel Regina in Grindelwald, Switzerland. It's a dish that truly embodies the chef's passion for culinary excellence.
At the heart of this culinary journey is La Pièce de Résistance—Pigeon à la Presse. This exquisite dish pays homage to classical French cooking, perfected through years of skill refinement. Finally, conclude your evening with Egg Fabergé—a dish originally crafted by Chef during his time at The Ritz London, in collaboration with his former mentor and friend.
Don’t miss the chance to experience the chef’s life story told through food— Make your reservation now!
