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Appetizer

Tranche of Bachi Tuna with Avruga Caviar
Trio of Crustacean with Beetroot Salad
Somen Noodle with Hokkaido Scallop, Uni and Caviar
Wild Mushroom Cream Soup with Truflle Oil
Squid Ink Risotto with Maine Lobster and Tako
Seared Foie Gras with Fig Prune Chutney and Red Wine Reduction 
Anago with King Crab, Okahijiki and Ohba Broth

100nett


Main Course

Oven Baked Marinated Black Cod with Foie Gras and Pan Jus
Herb Crusted Flat Fish with Sakura Ebi, Shiokombu and Chili 
Pan Fried Suzuki Fish with Shirao and Champagne Emulsion
Sakura Chips Smoked Duck Breast with Goose Liver
Corn Fed Beef Tenderloin with Daikon Sauce
Beef Rossini with Foie Gras and Red Wine sauce
Wagyu Score 6 Striploin with Noisette Butter Sauce
Slow Cooked Grain Fed Lamb with Taragon Pistou
Meuniere of Pigeon with Foie Gras and Dry Sherry Sauce 

180nett


Dessert

Guanaja Dark Chocolate Galette with Praline Ice Cream
Yuzu Curd Tartlet with Cream Cheese Ice Cream
White Truffle Bavarois and Ice Cream
Caramelized Apple with Shortbread Crumble
and Cinnamon Honey Ice Cream
Souffle of the Day 

40nett

Call for reservation: +603-2268 1328   Opening hours: Lunch (Mon-Fri): 12pm-2pm | Dinner (Mon-Sat): 6pm-10.30pm | Closed on Sunday