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Open Weekly

Tuesday - Saturday 

Lunch: 12 PM - 2 PM 
Dinner: 6:30 PM - 9:30 PM 

*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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