Reservation
JOY OF EUPHORIA

AMUSE BOUCHE
Feuille de brick | Celeriac | Baerii Caviar
Kohlrabi | White balsamic | Sudachi
Gorgonzola | Black truffle | Honey

OIGNON JAMBOREE
5 Allium | Oscietra prestige caviar| Légumes essence

MOCHISHIRE “SOUPE À L’OIGNON”

 

BOMBA RICE
Mirugai | Shallot | Fermented Rice
($42++Optional add on)

 

BLUE COD “CRISPY SCALES”
Langoustine | Violin zucchini | Lily bulb | Kyoto miso | Légumes vin blanc

IBERIAN PORK JOWL
Cordyceps | Garlic scape | Yuzu kosho | Légumes demi glacé
(A4 Toriyama wagyu supplement $42++)

KIWI
Fromage | Almond | Mint | Lemon

LAIT “BLANC”
Yoghurt | Crème fraiche | Milk | Mascarpone

ALICE IN WONDERLAND
Bandung raspberry mochi
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Goma financier

188
Wine Pairing | 68

VOYAGE OF EUPHORIA

AMUSE BOUCHE
Feuille de brick | Celeriac | Baerii caviar
Kohlrabi | 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”

RISO
Mirugai | Parmesan | Buckwheat

BLUE COD “CRISPY SCALES”
Langoustine | Violin zucchini | Lily bulb | Kyoto miso | Légumes vin blanc

IBERIAN PORK JOWL
Cordyceps | Garlic scape | Yuzu kosho | Légumes demi glacé
(A4 Toriyama wagyu supplement $42++)

KIWI
Fromage | Almond | Mint | Lemon

LAIT “BLANC”
Yoghurt | Crème fraiche | Milk | Mascarpone

ALICE IN WONDERLAND
Bandung raspberry mochi
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Goma financier

248
Wine Pairing | 98