Lunch
Chef’s Tasting Menu 228
|
Snacks
Rye Sourdough · Vegetable Broth · Silken Cheese · Artichoke in Blossom · Shanklish |
The Raw and The Cooked
carabinero crudo, tamarillo, spiced prawn floss, finger lime
|
Alliums
5 day dry-aged stone bass, spring onion relish, soubise |
Acarajé & Vatapá
Afro-Brazillian style fritter, turmeric & coconut curry, salted prawn emulsion |
Boeuf à la Presse
A5 Yamaguchi wagyu ribeye, white kimchi, pressed beef jus |
Pre-Dessert – Sorrel Sorbet
granita, longans, Granny Smith apple |
Chocolate Fish Ball
chocolate sorbet, ikan bilis, wild pepper leaf, colatura di alici
|
Petit Fours
|
Menu is to be taken by the entire table and is subject to change without notice |
Dinner
Chef’s Tasting Menu 328
|
Snacks
Rye Sourdough · Vegetable Broth · Silken Cheese · Artichoke in Blossom · Shanklish
|
Narezushi
cultured rice cake, prahok, pickled Iwashi, fresh wasabi, pickled ginger flower
|
The Raw and The Cooked
carabinero crudo, tamarillo, spiced prawn floss, finger lime
|
Barbarians’ Head
Turkic dumplings, confit chicken skin, beef consommé, wagyu ‘nduja roll, jambú |
Bourride
turbot and its own broth, bouquet garni, garlic skyr, black sesame paste
|
Acarajé & Vatapá
Afro-Brazillian style fritter, turmeric & coconut curry, salted prawn emulsion
|
Boeuf à la Presse
A5 Yamaguchi wagyu ribeye, white kimchi, pressed beef jus
|
Pre-Dessert – Sorrel Sorbet
granita, longans, Granny Smith apple
|
Chocolate Fish Ball
chocolate sorbet, ikan bilis, wild pepper leaf, colatura di alici
|
Seasonal Fruits
|
Petit Fours
|
Menu is to be taken by the entire table and is subject to change without notice |