*Please note that the Lunch Menu will not be available from 20th to 23rd December and from 27th to 30th December.
On 24th and 31st December, only a festive menu is available at $358++ per person for both lunch and dinner.
Tara from Hokkaido with Trompette De La Morte and Ginger Scented Cream
OR
Mieral Pigeon from Bresse cooked with Chestnut Farce and Sauce "Au Poivre"
LUNCH
$148
Wine Pairing $88
Menu Available Only for Lunch (Wednesday - Saturday)
—
Scallop from Hokkaido, Salad of Myoga and Mitzuna Emulsion
Tartlet of Ankimo, Fragrant Dashi Jelly, Katsuobushi Cream and Salted Radish
Pumpkin Beignet, Jamon from Cinqo Jotas and Smoked Eel
Caramelised Onion Brioche Feuilletée with Shio Kombu Butter
Snow Crab with Artichoke Barigoule, Avocado and Preserved Lemon
Brie De Meaux stuffed with Black Truffle and Piedmont Hazelnuts
Supplement $32
Dulcey De Leche with Espresso Cremeux and Araguani Chocolate Soufflé
Mignardises
LUNCH
$148
Wine Pairing $88
Menu Available Only for Lunch (Wednesday - Saturday)
—
Ankimo glazed in Ponzu with Katsuobushi Cream and Salted Radish
Smoked Eel Rillette with Apple and Marigold
Spring Pea Tartlet with Smoked Creme Crue and Marinated Ikura
36 Month Aged Comte Cheese Cornet
Caramelised Onion Brioche Feuilletée with Shio Kombu Butter
Aged Hamachi with Fennel, Shiso and N25 Kaluga Reserve
Samegarei from Hokkaido with Young Leeks and Sauce "Vin Jaune"
OR
Roasted Venison with Green Asparagus from Jerome Galis and Wild Garlic Condiment
85% Abinao Chocolate with Espresso Cremeux and Iranian Pistachio Soufflé
Mignardises
—
*All prices are subjected to GST & Service Charge
This menu is only available for Lunch (Wednesday - Saturday)
inspiration
$238
Wine Pairing $168
Menu Available for Lunch and Dinner
—
Ankimo glazed in Ponzu with Katsuobushi Cream and Salted Radish
Smoked Eel Rillette with Apple and Marigold
Spring Pea Tartlet with Smoked Creme Crue and Marinated Ikura
36 Month Aged Comte Cheese Cornet
Caramelised Onion Brioche Feuilletée with Shio Kombu Butter
Aged Hamachi with Fennel, Shiso and N25 Kaluga Reserve
Samegarei from Hokkaido with Young Leeks and Sauce "Vin Jaune"
Roasted Venison with Green Asparagus from Jerome Galis and Wild Garlic Condiment
85% Abinao Chocolate with Espresso Cremeux and Iranian Pistachio Soufflé
Mignardises
—
EXPERIENCE
$288
Wine Pairing $198
Menu Available for Lunch and Dinner
—
Ankimo glazed in Ponzu with Katsuobushi Cream and Salted Radish
Smoked Eel Rillette with Apple and Marigold
Spring Pea Tartlet with Smoked Creme Crue and Marinated Ikura
36 Month Aged Comte Cheese Cornet
Caramelised Onion Brioche Feuilletée with Shio Kombu Butter
Aged Hamachi with Fennel, Shiso and N25 Kaluga Reserve
Morel Mushroom stuffed with Veal sweetbread and Loire Valley White Asparagus
Samegarei from Hokkaido with Young Leeks and Sauce "Vin Jaune"
Roasted Venison with Green Asparagus from Jerome Galis and Wild Garlic Condiment
Dekopon with Burnt Honey and Fennel Pollen
85% Abinao Chocolate with Espresso Cremeux and Iranian Pistachio Soufflé
Mignardises
—
Menu and prices could be adjusted without notice due to the availability and seasonality of ingredients.
All prices are subject to service charge and prevailing government taxes.
EXPERIENCE
$288
Wine Pairing $188
Menu Available for Lunch and Dinner
Scallop from Hokkaido, Salad of Myoga and Mitzuna Emulsion
Tartlet of Ankimo, Fragrant Dashi Jelly, Katsuobushi Cream and Salted Radish
Pumpkin Beignet, Jamon from Cinqo Jotas and Smoked Eel
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