Menu

Octopus and piquillo pepper bisque with caramelized cauliflower, green olives and fennel puree 9

Grapefruit with fennel, parsnip milk, fried ricotta and chervil 10

Semolina porridge with 5 minute egg, fresh hearts of palm and king trumpet mushrooms 11

Smoked potato gnocchi with grilled ramps, spot prawn crudo and crisp manchego cheese 11

Scrambled brown eggs with pickled pig's feet, truffle butter and Parmigiano 9

Waygu beef tartare with fermented baby turnips, black sea salt and smoke 11

White sturgeon with king trumpet mushrooms, white beets, compressed Meyer lemon and caraway 14

Maine lobster with avocado, couscous, tabiko and yogurt 14

Poussin with crispy frog's legs, asparagus, "baked" potato and béarnaise 12

Iowa farm rabbit with baby spinach, radishes, sesame seeds and dashi 14

Duck presse with artichokes, steel cut oats, Spanish chorizo and mahon 14

Smoked veal breast with braised endive, speck, red grapes and morcilla 14

Pandan leaf tres leches cake with caramelized macadamia nuts and toasted coconut ice cream 8

Earl Gray mille feuille with mole and grapefruit 8

Braised pineapple with chocolate, nuts, caramel and smoked milk 9

Cheese plate, chef's choice with accompaniments Market Price

5 course (one each from first 5 sections) dinner: $52 plus tax and gratuity

Please note that a tasting menu must be ordered by everyone at the table.