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.