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2023-08-09
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Fine-dining Lunch, with dishes from the 6-hands tasting menuPhoto 1. Hokkaido scallop ceviche, lobster royale (supplement $268 for 10g of Oscietra caviar)The custard made by lobster broth forms the base, which matches really well with the scallops above.Photo 2. Heritage beef tartarePhoto 3. Japanese snow crab, heirloom tomato (supplement $128). A very refreshing appetiser.Photo 4. Chicken yellow wine, sage.2 iterations of juicy, tender chicken, paired with white asparagus.Photo 5. Australian wa
Photo 1. Hokkaido scallop ceviche, lobster royale (supplement $268 for 10g of Oscietra caviar)
The custard made by lobster broth forms the base, which matches really well with the scallops above.
Photo 2. Heritage beef tartare
Photo 3. Japanese snow crab, heirloom tomato (supplement $128). A very refreshing appetiser.
Photo 4. Chicken yellow wine, sage.
2 iterations of juicy, tender chicken, paired with white asparagus.
Photo 5. Australian wagyu Beef tenderloin, spring onion (supplement $198 to change to
Japanese A4 wagyu beef)
Each peel of pickled shallot to be eaten with the medium rare wagyu beef, dipped in anchovy sauce.
Photo 6. Lobster, pointed cabbage, girolle mushroom, bacon (supplement $108)
All combined nicely to bring out the great taste of the tender lobster.
Photo 7. Japanese sea bream, smoked beurre blanc, morel. Tender fish with crispy skin.
Photo 8. Sweet onion, black truffles.
Each peel of sweet onion is layered with black truffle. The sweetness of the onion comes from the onion itself, not by marination.
Photo 9. White peach dessert. ile flottante, white peach, jasmine tea. The white portion has a pavlova texture, which matches really well with the white peach underneath, with jasmine tea flavour.
Photo 10. Lychee dessert. Lychee, kaffir lime,
Opalys 33% chocolate.
The lime gave it a nice Asian twist.
Sweet onion, black truffles
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