AMUSE BOUCHE
Feuille de brick | Cauliflower | Baeri caviar
Gorgonzola | Black truffle | Honey
Kohlrabi| Dashi |Kinome
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”
Langoustine | Cabbage | Seaweed | Légumes vin blanc
OR
IBERIAN PORK JOWL
Grapefruit | Apple | Endive | Mustard | Légumes demi glacé
ALMOND
Yoghurt | Isomalt | Olive oil | Baeri caviar
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
AMUSE BOUCHE
Feuille de brick | Cauliflower | Baeri caviar
Gorgonzola | Black truffle | Honey
Kohlrabi| Dashi | Kinome
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
Cuttlefish | Beef tripe | Arugula| Vin jaune
BLUE COD “CRISPY SCALES”
Langoustine | Cabbage | Seaweed | Légumes vin blanc
IBERIAN PORK JOWL
Grapefruit | Apple | Endive | Mustard | Légumes demi glacé
ALMOND
Yoghurt | Isomalt | Olive oil | Baeri caviar
BANDUNG
Dragonfruit | Raspberry | Basil | Isomalt
ALICE IN WONDERLAND
Horlick kinako mochi
Canelé de Bordeaux Macadamia “Caramelia 36%” Rosemary Madeleine
198
Wine Pairing | 98
Non-Alcoholic Pairing | 38