*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)
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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
VALENTINE'S DAY MENU
$338
Wine Pairing $198
—
Ankimo glazed in Dashi Jelly with Katsuobushi Cream and Salted Radish
Smoked Eel on Squid Ink Meringue with Apple and Marigold
Jerusalem Artichoke Tartlet with Barley, Chicken Skin and Piedmont Hazelnut
36 Month Aged Comte Cheese Cornet with Perigord Black Truffle
Caramelised Onion Brioche Feuilletée with Shio Kombu Butter
Aged Hamachi with Fennel, Shiso and N25 Kaluga Reserve
Veal Sweetbread in Perigord Black Truffle with Jamon and Sauce "Perigueux"
Tara from Hokkaido with Young Ginger and Sauce Vin Jaune
Loin of Venison from New Zealand with Caramelised Celeriac and Sauce " Au Poivre"
Yubeni Strawberry from Kumamoto with Matcha, Basil and Fromage Blanc
Dulcey De Leche with Espresso Cremeux and Araguani Chocolate Soufflé
Mignardises
—
*All prices are subjected to GST & Service Charge
Menu available for lunch and dinner
VALENTINE'S DAY MENU
LUNCH
$258
Wine Pairing $168
—
Ankimo glazed in Dashi Jelly with Katsuobushi Cream and Salted Radish
Smoked Eel on Squid Ink Meringue with Apple and Marigold
Jerusalem Artichoke Tartlet with Barley, Chicken Skin and Piedmont Hazelnut
36 Month Aged Comte Cheese Cornet with Perigord Black Truffle
Caramelised Onion Brioche Feuilletée with Shio Kombu Butter
Aged Hamachi with Fennel, Shiso and N25 Kaluga Reserve
Tara from Hokkaido with Young Ginger and Sauce Vin Jaune
Loin of Venison from New Zealand with Caramelised Celeriac and Sauce " Au Poivre"
Dulcey De Leche with Espresso Cremeux and Araguani Chocolate Soufflé
Mignardises
—
*All prices are subjected to GST & Service Charge
Menu available for lunch only
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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