3 COURSE PRIX FIXE $65 LAND & SEA

FIRST
Fennel Seed, Swiss Chard, Chili, Parmesan, Parsley
Marinated Ikura, Crispy Baguette

Cucumber-Jackfruit Relish, ‘Leche De Tigre’,

Tomato Braised Tripe, Burrata, Mint, Grilled Baguette Hass Avocados, Black Sesame Vinaigrette

Parmigiano-Reggiano
Brioche, Kaya Jam, Confit Egg Yolk, Aged Soy Salt

Calamansi, Chili Padi, Laksa Leaf

Big Eye Tuna, Yellow Tail, Hokkaido Scallop,
Myoga, Ikura, Shiso, Citrus Ponzu
Chili Aioli, Soy, Wasabi, Shaved Bonito,
Scallions, Masago

Lemon Herb Blinis & Traditional Accompaniments

Crispy San Daniele Prosciutto, Sicilian Pistachios,
Rocket, Citrus-Shallot Dressing

GRILLED, BROILED & ROASTED

SECOND

Carrot-Ginger Puree, Young Onions, Hijiki Rice, House Made Japanese Pickles, Ikura,
Caramelized Black and Golden Garlic Wasabi, Chives, Sesame

Japanese Pickles, Hijiki Seaweed Rice, Ikura Smoky Shallot Puree, Caramelized Apples,
Shallot-Thyme Oil, Crispy Pork Skin
Pomegranate Pesto, Pine Nuts, Fennel Puree, Natural Jus

Caramelized Rapini, Sun-Dried Tomatoes,

Korean Braised Pork Belly, Vine Ripe Tomatoes, Kalamata Olives, Fennel, Garlic, Chili
Gochujang Aioli, Wild Rocket

Stir-fried Bok Choy, Red Onions, Shitake Mushrooms,

Gruyere and Aged Cheddar, Garlic Aioli, Garlic, Ginger, Black Bean Sauce
Smokey Onion-Jalapeno Jam

Eggplant Caviar, Herbed Goat Cheese, Fingerling Potatoes, Watercress, Red Wine Reduction
Pine Nuts, Sesame Dressing

DESSERT & CHEESE

DESSERT

Orange Gelée, Pistachio Brittle, Orange Gelato Cream Cheese Gelato, Carrot Walnut Cake, Mascarpone

Chocolate Frangelico Ice Cream, Gianduja Cremeux,

Executive Chef, Greg Bess Cacao Tuile, Hazelnuts

Chef De Cuisine, Thiru Gunasakaran

General Manager, Paolo Frau Quince Paste, Walnut Crisps

3 Course Set menu is not subject to any promotions and discounts

Prices are subject to prevailing goods and services tax and 10% service charge Warm Strawberries, Strawberry Ice Cream