6 Course Menu | 218
Alcohol Beverage Pairing | 118
AMUSE BOUCHE
Feuille de brick| Chervil root| Baerii Caviar
Gorgonzola | Black truffle | Honey
Hokkaido scallop| Coconut| Finger lime| Shiso
OIGNON JAMBOREE
5 Allium| Oscietra prestige caviar| Légumes essence
MOCHISHIRE “SOUPE À L’OIGNON”
MAINE LOBSTER
Carrot| 5 Spice| Saffron| Légumes vin blanc
PATIN FISH
Pork jowl | 4 Cabbage | Black truffle | Vin Jaune | Légumes emulsion
LAMB
Garlic scapes| Green peppercorn| Légumes Demi glace
( A4 Toriyama wagyu supplement $38++)
CELERY
Goma| Lemon| O-Med olive oil
SWEET CORN
Cornflakes| Buckwheat| Dulcey 32%| Sudachi
ALICE IN WONDERLAND
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Bandung mochi
Nutmeg Madeleine
8 Course Menu | 268
Alcohol Beverage Pairing | 168
AMUSE BOUCHE
Feuille de brick| Chervil root| Baerii Caviar
Gorgonzola | Black truffle | Honey
Hokkaido scallop | Coconut| Finger lime| Shiso
SEA URCHIN
Daikon| Tomato| Gooseberries| Oscietra prestige caviar| Thai basil| Légumes essence
MY FAVOURITE VEGETABLE
Oignon doux des Cévennes
MOCHISHIRE “SOUPE À L’OIGNON”
BOMBA RICE
Mirugai| Seaweed| Capsicum| Fermented rice
MAINE LOBSTER
Carrot| 5 Spice| Saffron| Légumes vin blanc
PATIN FISH
Pork jowl | 4 Cabbage | Black truffle | Vin jaune | Légumes emulsion
LAMB
Garlic scapes | Green peppercorn | Légumes Demi glace
( A4 Toriyama wagyu supplement $38++)
CELERY
Goma| Lemon| O-Med olive oil
SWEET CORN
Cornflakes| Buckwheat| Dulcey 32%| Sudachi
ALICE IN WONDERLAND
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Bandung mochi
Nutmeg
Madeleine