AMUSE BOUCHE
Feuille de brick | Cauliflower | Baerii caviar
Gorgonzola | Black truffle | Honey
Kohlrabi| Kombu | Sudachi
OIGNON JAMBOREE
5 Allium | Oscietra prestige caviar| Légumes essence
MOCHISHIRE “SOUPE À L’OIGNON”
TOOTHFISH
Oyster | Cabbage | Seaweed | Légumes vin blanc
IBERIAN PORK JOWL}
Cordyceps | Garlic scape | Celtuce | Yuzu kosho | Légumes demi glacé
(A4 Toriyama wagyu supplement $42++)
KIWI
Fromage | Almond | Mint | Lemon
MONT BLANC 2.0
Chestnut | Eggnog | Celeriac | Guinness | Whisky
ALICE IN WONDERLAND
Bandung raspberry mochi
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Rosemary Madeleine
188
Wine Pairing | 68
AMUSE BOUCHE
Feuille de brick | Cauliflower | Baerii caviar
Gorgonzola | Black truffle | Honey
Kohlrabi| Kombu | Sudachi
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)
BOMBA RICE
Mirugai | Shallot | Fermented rice
TOOTHFISH
Oyster | Cabbage | Seaweed | Légumes vin blanc
IBERIAN PORK JOWL
Cordyceps | Garlic scape | Celtuce | Yuzu kosho | Légumes demi glacé
(A4 Toriyama wagyu supplement $42++)
KIWI
Fromage | Almond | Mint | Lemon
MONT BLANC 2.0
Chestnut | Eggnog | Celeriac | Guinness | Whisky
ALICE IN WONDERLAND
Bandung raspberry mochi
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Rosemary Madeleine
238
Wine Pairing | 98