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
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
BOMBA RICE Mirugai| Seaweed| Capsicum| Fermented rice
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++)
