Menu

July 2018

10-COURSE MENU

IKURA – blueberry, hibiscus, thyme

CARROT – goat’s milk, pomelo, fennel

POTATO – bacon, cheddar, leek

CAULIFLOWER – curry, grape, hoja santa

HAMACHI– fingerlime, dashi, cinnamon

WAGYU BEEF – sherry, truffle, chive

HONEY “DEW”– prosciutto, balsamic, truffle dew

DUCK– beet, black garlic, pumpkin

APPLE

LYCHEE – plum, pistachio, rice

CHOCOLATE –  banana, cranberry, yogurt

3,300++

 

Chef Dan Bark