4 Course Menu | 128 Alcohol Beverage Pairing | 78
MOCHISHIRE Bell pepper| Tomato| Caviaroli
AMUSE BOUCHE Feuille de brick| Tobiko| Avocado| Kaffir Lime Gorgonzola| Black truffle| Honey
CARROTTE & BOEUF Mustard| Dill | Pine nut | Oscietra prestige caviar
NEW ZEALAND BLUE COD “CRISPY SCALES” Hokkaido scallop| Mushroom | Chestnut| Légumes emulsion
WESTHOLME WAGYU TENDERLOIN Maine lobster| Garlic scape | Yuzu kosho| Légumes demi-glace ( A4 Toriyama wagyu supplement $38++)
PIEDMONT HAZELNUT Milk| Jerusalem artichoke| Black truffle| Légumes essence
PETITS FOURS Canelé de bordeaux Macadamia “Caramelia 36%” Nutmeg Madeleine
6 Course Menu | 198 Alcohol Beverage Pairing | 98
AMUSE BOUCHE Feuille de brick| Chervil root| Baerii Caviar Gorgonzola| Black truffle| Honey
OIGNON JAMBOREE 5 Allium| Oscietra prestige caviar| Légumes essence
BOMBA RICE Maine lobster | Capsicum | Seaweed | Fermented rice
NEW ZEALAND BLUE COD “CRISPY SCALES” Hokkaido Scallop | Mushroom| Chestnut| Légumes Emulsion
BOEUF & CAROTTE Westholme wagyu | Beef tripe | Yuzu kosho | Légumes demi-glace ( A4 Toriyama wagyu $38 ++ supplement)
YOUNG COCONUT Sake | Green apple | Sudachi
PIEDMONT HAZELNUT Milk | Jerusalem Artichoke| Black truffle| Légumes essence
ALICE IN WONDERLAND Canelé de Bordeaux Macadamia “Caramelia 36%” Bandung mochi Nutmeg Madeleine
