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