X
SIX COURSE OMNIVORE TASTING 238
warm baked oysters, creamed basil, wasabi
EGG TOAST AND CAVIAR
chives and dill
YELLOWFIN TUNA NOODLES
avocado, radish, ginger dressing and chili oil
STEAMED BLACK SEA BASS
autumn mushrooms, spiced infusion and finger limes
SAUTEED FOIE GRAS
yuzu scented broth,apple purée and cracklin
ROASTED LAMB LOIN
crackling riblette, smoked chili glaze, broccoli rabe
DARK CHOCOLATE PRALINE
espresso cake with fresh macadamia nut milk
SIX COURSE VEGETARIAN TASTING 148
butternut squash soup, wild mushrooms and chives
KING OYSTER AND AVOCADO CARPACCIO
grilled jalapeño oil and lime
HEIRLOOM BEET
lemon-coconut yogurt and pink lady apples
ROASTED BRUSSELS SPROUTS
pistachio, thyme, mustard vinaigrette
CARAFLEX CABBAGE
cured celery root puree, white truffle
HONEYNUT SQUASH POT STICKERS
soy-ginger dressing, basil, golden shallot oil
YOUNG COCONUT SEMI-FREDDO
tropical fruit and lime curd
TEN COURSE OMNIVORE TASTING 298
warm baked oysters, creamed basil, wasabi
EGG TOAST AND CAVIAR
chives and dill
MADAI SASHIMI
yuzu, tango mandarin fresh wasabi, olive oil and herbs
YELLOWFIN TUNA NOODLES
avocado, radish, ginger dressing and chili oil
PARSNIP SOUP
coconut, lime and mint
HONEYNUT SQUASH POT STICKERS
soy-ginger dressing, basil, golden shallot oil
STEAMED BLACK SEA BASS
autumn mushrooms, spiced infusion and finger limes
LANGOUSTINE
buckwheat crêpe, herbal kombu broth
SAUTEED FOIE GRAS
yuzu scented broth,apple purée and cracklin
GENTLY SMOKED SQUAB
roasted cabbage, silky celeriac, hibiscus pickled mustard seeds
CARAMELIZED APPLE
Whipped Crème Fraîche, Green Apple Sorbet
ADDITIONAL COURSE
HAND CUT CHITARRA PASTA
white alba truffle fondue 128