top of page
DC1B2318.jpg

TASTING MENU

by Chef Louis Tan

SNACK

AMUSE BOUCHE

HOKKAIDO SCALLOP

Jícama, Dill Oil, Horseradish Cream

ORA KING SALMON

Kale, Yuzu, Dashi Beurre Blanc

SPANISH OCTOPUS

Fregola, Escabeche, Garlic Aioli

MANGALICA PORK COLLAR

Asparagus, Pistachio, Madeira Jus

- OR -

(Supplement $30)

AUSTRALIAN STOCKYARD WAGYU BEEF OP RIB MBS 4-5

Garlic Puree, Miso, Shallot, Radish

PECAN & CHERRY

Chocolate Crumble, Masala Sponge, Espresso Espuma

PETIT FOURS

 

 

178

88 for Sake Pairing

 

Should you have any dietary restrictions, please inform

our staff at the point of your reservation.

Menu is subject to 10% service charge and 9% gst

bottom of page