4 Course Menu | 138 Alcohol Beverage Pairing | 78
MOCHISHIRE À LA TRUFFLE NOIRE”
AMUSE BOUCHE Feuille de brick| Tobiko| Avocado| Kaffir Lime Gorgonzola| Black truffle| Honey
VIOLIN ZUCCHINI Stracciatella | Sea urchin | Shiro ebi | Oscietra prestige caviar | Gazpacho | Basil
NEW ZEALAND BLUE COD “CRISPY SCALES” Hokkaido scallop | Yunnan morel | Chestnut | Légumes emulsion
WESTHOLME WAGYU TENDERLOIN Garlic scape | Green peppercorn| Légumes demi-glace ( A4 Toriyama wagyu supplement $38++)
MARA DES BOIS Watermelon | Rambutan | Rose | Shiso
PETITS FOURS Canelé de bordeaux Macadamia “Caramelia 36%” Nutmeg Madeleine
6 Course Menu | 198 Alcohol Beverage Pairing | 98
AMUSE BOUCHE Feuille de brick| Chervil root| Baerii Caviar Gorgonzola| Black truffle| Honey
OIGNON JAMBOREE 5 Allium| Oscietra prestige caviar| Légumes essence
BOMBA RICE Mozambique langoustine | Capsicum | Seaweed | Fermented rice
NEW ZEALAND BLUE COD “CRISPY SCALES” Hokkaido Scallop | Yunnan morel | Chestnut| Légumes Emulsion
WESTHOLME WAGYU TENDERLOIN Garlic scapes | Green peppercorn| Légumes demi-glace ( A4 Toriyama wagyu $38 ++ supplement)
YOUNG COCONUT Sake | Green apple | Sudachi
ALICE IN WONDERLAND Canelé de Bordeaux Macadamia “Caramelia 36%” Bandung mochi Nutmeg Madeleine
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