Reservation
JOY OF EUPHORIA

AMUSE BOUCHE
Feuille de brick | Cauliflower | Baeri caviar
Kohlrabi| Dashi | Kinome
Foie gras| Opalys 33% | 100 years grand marnier

OIGNON JAMBOREE
5 Allium | Oscietra prestige caviar| Légumes essence

MOCHISHIRE “SOUPE À L’OIGNON”

 

35 LAYERS CARROT “TART”
Hokkaido scallop | Smoked creme | Oscietra prestige caviar
($48++ Optional add on)

BLUE COD “CRISPY SCALES”
Obsiblue prawn | Cabbage | Seaweed | Légumes vin blanc

OR

WESTHOLME SHORTRIB
Champignon | Tomato | Black garlic | Légumes demi glacé

KIWI
Fromage | Spearmint | Lemon

BANDUNG
Dragonfruit | Raspberry | Basil | Isomalt

ALICE IN WONDERLAND
Horlick kinako mochi
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Rosemary Madeleine

158
(2 mains included at 178)

Wine Pairing | 68
Non-Alcoholic Pairing | 38

VOYAGE OF EUPHORIA

AMUSE BOUCHE
Feuille de brick | Cauliflower | Baeri caviar
Kohlrabi| Dashi | Kinome
Foie gras| Opalys 33% | 100 years grand marnier

OIGNON JAMBOREE
5 Allium | Oscietra prestige caviar| Légumes essence

MOCHISHIRE “SOUPE À L’OIGNON”

 

35 LAYERS CARROT “TART”
Hokkaido scallop | Smoked creme | Oscietra prestige caviar
($48++ Optional add on)

RISO
Mirugai | Buckwheat | Parmesan

BLUE COD “CRISPY SCALES”
Obsiblue prawn | Cabbage | Seaweed | Légumes vin blanc

WESTHOLME SHORTRIB
Champignon | Tomato | Black garlic | Légumes demi glacé

KIWI
Fromage | Spearmint | Lemon

BANDUNG
Dragonfruit | Raspberry | Basil | Isomalt

ALICE IN WONDERLAND
Horlick kinako mochi
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Rosemary orange Madeleine

198
Wine Pairing | 98
Non-Alcoholic Pairing | 38