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AMUSE-BOUCHE

IKURA – blueberry, hibiscus, thyme

PEA – brioche, egg yolk, lemon

SEAFOOD BISQUE – bamboo, guava, shimeji

CAULIFLOWER – curry, grape, hoja santa

WAGYU BEEF – sherry, truffle, chive

TORTELLINI– coconut, cucumber, coriander

DUCK– orange, olive, leek

APPLE

LONGAN – plum, pistachio, rice

CHOCOLATE –  banana, cranberry, yogurt

3,300++

 

Chef Dan Bark