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Seared scallops , candied parsnip , truffle Barbe jus © sadik sans voltaire
Carlingford oysters , basil pesto , Taggiasche olive powder © sadik sans voltaire
Manon Santini , Bagatelle ’ s Corporate Pastry Chef is the master behind all the desserts on the menu . Just like Chef Rocco Seminara , Manon Santini previously worked alongside Alain Ducasse ’ s brigades as well as Monte-Carlo Société des Bains de Mer and Hôtel Byblos Saint-Tropez . Manon has a desire for absolute excellence and pushes the limits to create desserts with fine elegance and seasonal flavours . Highlights on the dessert menu include the Tropézienne vanilla tart , the lace crepes accompanied by light cream and pistachio , or the dark chocolate pizza , which finish off the perfect meal .
Signature cocktails for the perfect aperitif include Antillean Punch with Hoxton Banana rum , cold pressed pineapple Madagascan vanilla , bee pollen infused in Gentiane de Lure Aperitif and fresh citrus ; Le Méditéranée with 42 Below vodka , homemade red dragon fruit , lemon verbena cordial and fresh citrus ; The Mayfair with Volcan Cristalino Anejo tequila , Casamigos mezcal , Martini Rubino , raw cacao nibs , agave nectar and fresh citrus .
Jivara chocolate pizzetta , topped with caramelised Piémont hazelnuts © Ed Schofiled
THE ART OF LUXURY Issue 59 2023