4 course Menu | 158Alcoholic pairing | 78
MOCHISHIRE “GAZPACHO”
AMUSE BOUCHEFeuille de brick | Sunchokes | Baerii CaviarWatermelon radish | White balsamic | SudachiGorgonzola | Black truffle | Honey
PLANTIN WHITE ASPARAGUSSpanner crab | Choron | Tarragon | Oscietra prestige caviar
BOMBA RICELangoustine | Shiso | Fermented rice( $28++ Optional add on )
BLUE COD “CRISPY SCALES”Sot-l’y-laisse | Yunan morel | Vin jaune | Légumes vin blanc
PORK JOWLCeltuce | Black garlic | Ramsons | Green peppercorn | Légumes demi glacé( A4 Toriyama wagyu supplement $42++)
STRAWBERRYHokkaido milk | Ginger flower | Thai basil | Légumes essence
ALICE IN WONDERLANDHorlick kinako mochiCanelé de BordeauxMacadamia “Caramelia 36%”Nutmeg madeleine
6 Course Menu | 198Alcohol Beverage Pairing | 98
AMUSE BOUCHEFeuille de brick | Sunchokes | Baerii caviarWatermelon radish | White balsamic | SudachiGorgonzola | Black truffle | Honey
OIGNON JAMBOREE5 Allium | Oscietra prestige caviar| Légumes essence
PLANTIN WHITE ASPARAGUSSpanner crab | Choron | Tarragon | Oscietra prestige caviar( $48++ Optional add on )
BOMBA RICELangoustine | Shiso | Fermented rice
WAGYU BEEF CHEEKCeltuce | Black garlic | Ramsons | Green peppercorn | Légumes demi glacé( A4 Toriyama wagyu supplement $42++)
LEMONGRASSYuzu | Ginger | Pandan
STRAWBERRYHokkaido milk | Ginger flower | Thai basil
