À la Carte Menu


  • Hokkaido Scallop with King Crab Tartare and Avocado
    Crustacean Jelly. Salted Kelp. Chives. Hokkaido Uni.
  • Kobe Carpaccio with Pickled Vegetables and Truffle Vinaigrette
    White Truffle Oil. Green Olives. Pickled Vegetables. Capers. Aioli. Shōyu. Croutons.
  • Cured Japanese Hamachi with Hokkaido Uni and Kaluga Caviar
    Baby Spinach. Yuzukushu. Alfalfa Sprout. Bottarga. Umeboshi Vinaigrette
  • Homemade Tagliolini with Shredded Duck Leg, and Foie Gras
    Sansho Pepper. Duck Bacon. Red Wine Reduction. Black Truffle.
  • Pan Seared Scallops with Ikura and Champagne Emulsion
    Wilted Spinach. Salted Egg. Cauliflower Florets.
  • Mushroom Pottage with Truffle and Parmesan Cheese
    Button Mushrooms. Mushroom Powder. Shaved Truffle. Chives.


Main Course

  • Grilled Wagyu Score 8 with Root Vegetable Puree and Yuzu Jus
    Australian Wagyu. Roasted Beetroot. Smoked Sweet Potato. Sauteed Mushrooms.
  • Braised Wagyu Cheek with Persillade and Madeira Wine Reduction
    Grilled Eringhi. Parsley. Garlic. Celeriac.
  • Lamb Rack Roast with Braised Carrots and Merlot Wine Sauce
    Australian Hillside Lamb. Yellow Zucchini. Green Zucchini. Red Capsicum. Garlic.
  • Slow Roasted Duck Breast with Foie Gras and Cointreau Flambé
    Apples. Oranges. Puff Pastry. Morel Mushroom.
  • Herb Crusted Atlantic Cod with Charred Broccolini and Pernod Emulsion
    Ikura. Shallots, Basil. Cream. Asari Clam.
  • Étuvée of Lobster with Cauliflower Puree and Cognac Crustacean Sauce
    Maine Lobsters. Cognac. Grilled Asparagus. (Surcharge RM 128)



  • Sage Signature Soufflé
    Chocolate, Vanilla, Green Tea, Grand Marnier or Calvados.
  • Honeydew with Milk Ice Cream
    Anglaise. Sago Seeds. White Wine Jelly.
  • Belgium Chocolate Galette with Tia Maria Ice Cream
    Callebaut Chocolate 54.5%. Coffee. Vanilla.
  • Blue Cheese Panna Cotta with Vanilla Ice Cream
    Gorgonzola. Indonesian Vanilla Pods.
  • 2 Types of Cheese
    Dried Fruits and Crackers.