Where European elegance meets Italian passion,
Executive Chef David Chauveau introduces the new SENSO menu—an immersive five-sense journey from taste to emotion.
From refreshing starters and delicate seafood, to rich meats and refined desserts,
each dish is thoughtfully crafted—
an elegant dialogue between Hokkaido scallop carpaccio and wagyu anchovy carpaccio,
leading to a sumptuous feast of pan-seared Norwegian salmon, Boston lobster, and Australian Angus beef tenderloin, all paired with an array of Italian antipasti and an indulgent dessert bar.
Lunch Semi-Buffet from NT$1,488+10% | Dinner Semi-Buffet from NT$1,888+10%