4 Course Menu | 128
Alcohol Beverage Pairing | 78
MOCHISHIRE
Bell pepper| Tomato| Caviaroli
AMUSE BOUCHE
Feuille de brick| Tobiko| Avocado| Kaffir Lime
Gorgonzola| Black truffle| Honey
CARROTTE & BOEUF
Mustard| Dill | Pine nut | Oscietra prestige caviar
NEW ZEALAND BLUE COD “CRISPY SCALES”
Hokkaido scallop| Mushroom | Chestnut| Légumes emulsion
WESTHOLME WAGYU TENDERLOIN
Maine lobster| Garlic scape | Yuzu kosho| Légumes demi-glace
( A4 Toriyama wagyu supplement $38++)
PIEDMONT HAZELNUT
Milk| Jerusalem artichoke| Black truffle| Légumes essence
PETITS FOURS
Canelé de bordeaux
Macadamia “Caramelia 36%”
Nutmeg Madeleine
6 Course Menu | 198
Alcohol Beverage Pairing | 98
MOCHISHIRE
Bell pepper| Tomato| Caviaroli
AMUSE BOUCHE
Feuille de brick| Chervil root| Baerii Caviar
Gorgonzola| Black truffle| Honey
OIGNON JAMBOREE
5 Allium| Oscietra prestige caviar| Légumes essence
BOMBA RICE
Maine lobster | Capsicum | Seaweed | Fermented rice
NEW ZEALAND BLUE COD “CRISPY SCALES”
Hokkaido Scallop | Mushroom| Chestnut| Légumes Emulsion
BOEUF & CAROTTE
Westholme wagyu | Beef tripe | Yuzu kosho | Légumes demi-glace
( A4 Toriyama wagyu $38 ++ supplement)
YOUNG COCONUT
Sake | Green apple | Sudachi
PIEDMONT HAZELNUT
Milk | Jerusalem Artichoke| Black truffle| Légumes essence
ALICE IN WONDERLAND
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Bandung mochi
Nutmeg Madeleine