4 Course Menu | 138Alcohol Beverage Pairing | 78
MOCHISHIREBell pepper | Tomato | Caviaroli
AMUSE BOUCHEFeuille de brick | Garlic scape | Onion |Lardo Gorgonzola | Black truffle | Honey
HOKKAIDO SCALLOPBlack truffle | Violin Zucchini | Xeres | Soya
NEW ZEALAND BLUE COD “CRISPY SCALES”Obsiblue prawn | Fennel | Saffron | Légumes vin blanc
IBERICO PORK COLLARMaitake | Black garlic | Sarawak white pepper | Légumes demi glace( A4 Toriyama wagyu supplement $38++)
ALMONDOrange | Yoghurt | Thai basil
MARA DES BOISWatermelon | Rambutan | Rose | Shiso | Légumes essence
PETITS FOURSCanelé de bordeauxMacadamia “Caramelia 36%”Goma beetroot financier
6 Course Menu | 198Alcohol Beverage Pairing | 98
AMUSE BOUCHE
Feuille de brick| Celeriac| Baerii CaviarGorgonzola| Black truffle| Honey
OIGNON JAMBOREE5 Allium| Oscietra prestige caviar| Légumes essence
BOMBA RICEHokkaido scallop | Black truffle | Seaweed | Fermented rice
IBERICO PORK COLLARMaitake | Black garlic | Sarawak white pepper | Légumes demi glace( A4 Toriyama wagyu $38 ++ supplement)
MARA DES BOISWatermelon | Rambutan | Rose | Shiso
ALICE IN WONDERLANDCanelé de BordeauxMacadamia “Caramelia 36%”Cornflake mochiGoma Beetroot financier
