AMUSE BOUCHE
Feuille de brick | Celeriac | Baerii Caviar
Watermelon radish | White balsamic | Sudachi
Gorgonzola | Black truffle | Honey
OIGNON JAMBOREE
5 Allium | Oscietra prestige caviar| Légumes essence
MOCHISHIRE “SOUPE À L’OIGNON”
LANGOUSTINE
Daikon | Lily bulb | Parmesan | Légumes essence
($36++Optional add on)
BLUE COD “CRISPY SCALES”
Obsiblue prawn | Butternut squash | Ginger | Soya | Beurre noisette | Légumes vin blanc
IBERIAN PORK
Asparagus | Black garlic | Yuzu kosho | Légumes demi glacé
(A4 Toriyama wagyu supplement $42++)
ELDERFLOWER
Rose | Aloe vera | Strawberry | Mint
LAIT “BLANC”
Yoghurt | Crème fraiche | Milk | Mascarpone
ALICE IN WONDERLAND
Horlick kinako mochi
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Nutmeg madeleine
188
Wine Pairing | 68
AMUSE BOUCHE
Feuille de brick | Celeriac | Baerii caviar
Watermelon radish | White balsamic | Sudachi
Gorgonzola | Black truffle | Honey
Donut | Chicken liver | Kaya
OIGNON JAMBOREE
5 Allium | Oscietra prestige caviar| Légumes essence
MOCHISHIRE “SOUPE À L’OIGNON”
LANGOUSTINE
Daikon | Lily bulb | Parmesan | Légumes essence
BLUE COD “CRISPY SCALES”
Obsiblue prawn | Butternut squash | Ginger | Soya | Beurre noisette | Légumes vin blanc
IBERIAN PORK
Asparagus | Black garlic | Yuzu kosho | Légumes demi glacé
(A4 Toriyama wagyu supplement $42++)
ELDERFLOWER
Rose | Aloe vera | Strawberry | Mint
LAIT “BLANC”
Yoghurt | Crème fraiche | Milk | Mascarpone
ALICE IN WONDERLAND
Horlick kinako mochi
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Nutmeg madeleine
248
Wine Pairing | 98
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