Celebrate Qixi Festival with a five-course dinner that captures the essence of the sea, the freshness of the land, and the season’s finest flavors. Each course unfolds like a summer love story—beginning with bright, refreshing notes and gradually building into rich, layered depth. Centered around premium seafood and balanced with both warm and chilled elements, this curated tasting journey evokes the rhythm of romance—an intimate evening of tastes to remember, shared under the twilight of summer.
【Aug. 29 Qixi Valentine’s Dinner】
■ Date: August 29, 2025.
■ Serving Hours: 17:30~22:00
■ Menu: Exclusive Set Menu Only
■ Price: NT$4,280 per person
■ Deposit: NT$1,500 per person (required to secure your booking). Guests booking online will receive a confirmation call for deposit arrangements.
■ Red prawn with Soba noodles
A refreshing summer starter that highlights the delicate sweetness of Ilan red prawns, lightly tossed in citrus-infused prawn oil and toasted sesame oil. Served with chilled soba and a house-made sauce crafted from sake, mirin, and bonito dashi—each sip revealing layers of savory depth. Garnished with okra, Japanese yam, kombu, and shiso for a touch of brightness and texture.
■ Provençal seafood stew
A rich, ocean-inspired stew built on a deeply flavored broth of slow-simmered shrimp, fish, and shellfish—each element carefully extracted to capture the essence of the sea. Accents of house-fermented lemon and saffron oil add brightness and aromatic lift, while subtle traces of star anise and clove lend a warm, spiced finish. King crab legs, tender grouper, and Matsu mussels soak in the broth’s intensity, each bite revealing a layered interplay of sweetness and briny depth.
■ Seafood Consommé
A delicate expression of culinary precision, this consommé distills hours of patience and technique into a single, refined sip. Made from a base of South African abalone, fish, shrimp, and shellfish, the broth is slow-simmered for two hours and meticulously clarified to achieve its crystal-clear appearance and deep, concentrated flavor. Sweet bamboo shoots lend a crisp contrast, while a hint of house-made Maqaw oil introduces a subtle citrus spice.
■ Tournedos Rossini, truffle red wine sauce
Seared foie gras crowns a tender filet mignon, its golden crust giving way to a silky center. The richness of the foie gras melds seamlessly with the beef’s natural sweetness, creating a deeply layered flavor experience. Finished with a truffle-infused red wine reduction, this dish lingers with an earthy, luxurious aroma that invites another bite.
■ Confit Boston lobster, sauce Dugléré
Whole Boston lobster is gently confit in aromatic oil and slow-roasted to a perfect medium, sealing in its natural sweetness and yielding tender, succulent meat. It’s paired with sauce Dugléré—one of the classic French mother sauces—elevated with Vin Jaune , shallots, fish stock and butter, then folded with sun-dried tomatoes and parsley. The result is a layered sauce of tangy brightness and velvety depth, artfully complementing the lobster’s delicate flavor.
■ Berry no-bake cheesecake with salted Sakura
Silky, chilled, and delicately tangy, no-bake cheesecake offers a light yet satisfying finish. Topped with a medley of fresh berries and compote, it strikes a vibrant balance of sweetness and tartness. At the table, a dusting of salted Sakura powder adds a whisper of floral aroma and subtle salinity—melding beautifully with the creamy base.
