Golden beet tartlet
Roasted golden beet, whipped goat cheese and garden dill in a delicate pastry shell.
Vegetarian
An evening at Velour
The seasonal menu
The current season
Choose the evening you feel like.
Start with something bright, settle into a generous main and leave a little room for a sweet finish. The menu may change with the market; your host will explain the evening’s ingredients and alternatives.
The chef’s table
Let the kitchen lead the way.
Seven courses · about three hours · eight seats
01 / The evening’s journey
Golden beet tartlet
Roasted golden beet, whipped goat cheese and garden dill in a delicate pastry shell.
YOUR PAIRINGOrchard aperitif
02 / The evening’s journey
Scallop crudo
Hand-dived scallop, green apple, citrus dressing and a few fragrant herb leaves.
YOUR PAIRINGCoastal white
03 / The evening’s journey
Woodland velouté
A silky mushroom soup with browned butter, fresh thyme and warm sourdough.
YOUR PAIRINGLight woodland red
04 / The evening’s journey
Coastal sea bass
Golden skin, braised leek, fennel cream and fresh dill oil.
YOUR PAIRINGMineral white
05 / The evening’s journey
Roasted beef tenderloin
Celeriac purée, glazed carrots and a glossy shallot jus.
YOUR PAIRINGStructured red
06 / The evening’s journey
Lemon thyme sorbet
A bright citrus sorbet with a delicate sugar crisp and fresh thyme.
YOUR PAIRINGCitrus infusion
07 / The evening’s journey
Cocoa & pear
Dark chocolate crémeux, roasted pear and vanilla bean ice cream.
YOUR PAIRINGRoasted cocoa
Drag, swipe or use the arrows to explore the menu
Seven seasonal courses
$145 per guestTuesday–Saturday · eight seats · about three hours
A meal that suits you
Tell us what you need.
We welcome conversations about allergies, vegetarian choices and alcohol-free dining. Our kitchen handles shared ingredients, so please tell your host before ordering. Prices shown are illustrative menu prices; no payments are taken on this website.
Ask the kitchen