Menu

September 2018

10-COURSE MENU

IKURA – blueberry, hibiscus, thyme

CARROT – goat’s milk, pomelo, fennel

POTATO – bacon, cheddar, leek

CAULIFLOWER – curry, grape, hoja santa

HOKKAIDO SCALLOP– pea, apple, finger lime

PORK COLLAR– paprika, chocolate, coriander

HONEY “DEW”– prosciutto, balsamic, truffle dew

WAGYU BEEF – sherry, truffle, chive

APPLE

PISTACHIO – cherry, rhubarb, rose

CHOCOLATE –  banana, cranberry, yogurt

3,800++

 

Chef Dan Bark