AMUSE BOUCHEFeuille de brick | Edible flowers | Baeri CaviarShima Aji | Ginger | Chilli | Soya | NegiGorgonzola | Black truffle | HoneySEA URCHINSweet corn | Tomato | Oscietra prestige caviarMOCHISHIRE “SOUPE À L’OIGNON”
TOOTHFISH “SAN BEI”Obsiblue prawn | Cordyceps | Thai basil | Garlic | Légumes emulsion
ORWAGYU SHORTRIBOyster | Radish | Singapore black pepper | Légumes demi glacé
CALAMANSIJasmine tea | Okinawa sugar | Aloe vera
EVOCAO 72%Pei pa koa | Mint | Amaretto
ALICE IN WONDERLANDBandung meringueTea halia mochiMilo caramelised macadamiaHorlick marshmallow
35 LAYERS CARROT “TART”Hokkaido scallop | Smoked creme | Oscietra prestige caviar($48++ Optional add on)
158++(2 mains included at 178)
Wine Pairing | 68
AMUSE BOUCHEFeuille de brick | Edible flowers | Baeri CaviarShima Aji | Ginger | Chilli | Soya | NegiGorgonzola | Black truffle | HoneySEA URCHINSweet corn | Tomato | Oscietra prestige caviarMOCHISHIRE “SOUPE À L’OIGNON” GOMA ROYALEFoie gras | Tarragon | Whisky | 2 Miso | Légumes vin blancTOOTHFISH “SAN BEI”Cordyceps | Thai basil | Garlic | Légumes emulsion
WAGYU SHORTRIBOyster | Radish | Singapore black pepper | Légumes demi glacé
198++Wine Pairing | 98
