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2021-05-21
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// 𝙈𝙄𝘾𝙃𝙀𝙇𝙄𝙉 𝙁𝙞𝙣𝙚-𝘿𝙞𝙣𝙞𝙣𝙜 𝙬𝙞𝙩𝙝 𝙁𝙧𝙚𝙣𝙘𝙝-𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝘾𝙪𝙞𝙨𝙞𝙣𝙚𝙨 🥂🍴 //-Famed for being the fastest restaurant to be awarded with a Michelin star within two months of opening at K11 MUSEA, TIRPSE is dedicated to bringing the finest dining experiences with exquisite dishes and wine pairing to all diners before a breathtaking patio view of the harbor.💯-With a recent award of “Tatler Dining Best Restaurants 2021”, this Michelin 1-Starred French-Japanese restaurant continues to impress diners with meticulous se
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Famed for being the fastest restaurant to be awarded with a Michelin star within two months of opening at K11 MUSEA, TIRPSE is dedicated to bringing the finest dining experiences with exquisite dishes and wine pairing to all diners before a breathtaking patio view of the harbor.💯
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With a recent award of “Tatler Dining Best Restaurants 2021”, this Michelin 1-Starred French-Japanese restaurant continues to impress diners with meticulous services and fine artistic cuisines.🔝
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▪️𝐄𝐱𝐞𝐜𝐮𝐭𝐢𝐯𝐞 𝐋𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮▪️[𝐇𝐊$𝟕𝟗𝟖]
A new seasonal menu designed to bring satisfaction to diners’ tastebuds with courses of visual delights and complex bursts of flavors!
☞ 𝘈𝘔𝘜𝘚𝘌 𝘉𝘖𝘜𝘊𝘏𝘌
Alluring gazpacho hors d'œuvre, a cold soup made of raw, blended vegetables and beetroots for refreshing flavors.
☞ 𝘚𝘛𝘈𝘙𝘛𝘌𝘙 - 𝘙𝘦𝘥 𝘚𝘦𝘢 𝘉𝘳𝘦𝘢𝘮, 𝘗𝘪𝘯𝘦𝘢𝘱𝘱𝘭𝘦 𝘛𝘰𝘮𝘢𝘵𝘰, 𝘊𝘢𝘷𝘪𝘢𝘳
Impressive sea bream tartare complemented with Japanese yellow Trifele and luxurious caviar, savory and with a slight hint of citrusy.
☞ 𝘚𝘌𝘊𝘖𝘕𝘋 𝘚𝘛𝘈𝘙𝘛𝘌𝘙 - 𝘓𝘰𝘣𝘴𝘵𝘦𝘳, 𝘚𝘪𝘤𝘩𝘶𝘢𝘯 𝘗𝘦𝘱𝘱𝘦𝘳, 𝘚𝘦𝘢𝘸𝘦𝘦𝘥
Cooked in sous vide and rounded off with Sichuan pepper oil and broccoli coulis, a complex of stunning flavors give distinctive tastebud awakening.
☞ 𝘔𝘈𝘐𝘕 𝘊𝘖𝘜𝘙𝘚𝘌 - 𝘈𝘶𝘴𝘵𝘳𝘢𝘭𝘪𝘢 𝘞𝘢𝘨𝘺𝘶 𝘍𝘭𝘢𝘯𝘬, 𝘚𝘸𝘦𝘦𝘵 𝘗𝘰𝘵𝘢𝘵𝘰, 𝘉𝘭𝘢𝘤𝘬 𝘉𝘦𝘦𝘳
Pan-seared into perfect medium-rare, the wagyu flank is a beef steak cut from the abdominal muscles of the cow, extremely lean yet tender and succulent in texture, splendidly completed with Annou Imo Tempura, roasted French potato, black garlic, and a savory sauce consisted of black beer.
☞ 𝘔𝘈𝘐𝘕 𝘊𝘖𝘜𝘙𝘚𝘌 - 𝘒𝘪𝘯𝘮𝘦𝘥𝘢𝘪, 𝘊𝘭𝘢𝘮, 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘉𝘶𝘵𝘵𝘦𝘳𝘣𝘶𝘳 (𝘍𝘳𝘰𝘮 𝘢𝘯𝘰𝘵𝘩𝘦𝘳 𝘴𝘦𝘵 𝘰𝘧 𝘌𝘹𝘦𝘤𝘶𝘵𝘪𝘷𝘦 𝘓𝘶𝘯𝘤𝘩 𝘔𝘦𝘯𝘶)
Steamed with sake and complemented with a clear broth containing Yuzu citrus fragrance, the Kinmedai tasted not overly fishy, but is rich and balanced umami flavor; exquisitely paired with kelp, bamboo sprouts, and Japanese Butterbur, AKA Fuki that tasted earthy along with a natural hint of bitterness.
☞ 𝘋𝘌𝘚𝘚𝘌𝘙𝘛 - 𝘚𝘵𝘳𝘢𝘸𝘣𝘦𝘳𝘳𝘺, 𝘙𝘩𝘶𝘣𝘢𝘳𝘣, 𝘚𝘢𝘯𝘴𝘩𝘰 𝘗𝘦𝘱𝘱𝘦𝘳
An artistic enjoyment created with crisp Sansho pepper meringue, filled with raspberry syrup-marinated strawberries, rhubarb jam, and sweet condensed milk espuma foam.
☞ 𝘗𝘦𝘵𝘪𝘵 𝘍𝘰𝘶𝘳𝘴
Sugary delights of bite-sized matcha cakes and crispy apple walnut wafers.
☞ 𝘊𝘰𝘧𝘧𝘦𝘦 𝘰𝘳 𝘛𝘦𝘢
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// 𝟏𝟎% 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐂𝐡𝐚𝐫𝐠𝐞 🔝 //
AMUSE BOUCHE
$798
142 瀏覽
1 讚好
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Red Sea Bream, Pineapple Tomato, Caviar
$798
146 瀏覽
1 讚好
0 留言
Red Sea Bream, Pineapple Tomato, Caviar
$798
194 瀏覽
1 讚好
0 留言
Lobster, Sichuan Pepper, Seaweed
$798
137 瀏覽
1 讚好
0 留言
Australia Wagyu Flank, Sweet Potato, Black Beer
$798
133 瀏覽
1 讚好
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Kinmedai, Clam, Japanese Butterbur
$798
92 瀏覽
1 讚好
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Strawberry, Rhubarb, Sansho Pepper
$798
77 瀏覽
1 讚好
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Strawberry, Rhubarb, Sansho Pepper
$798
74 瀏覽
1 讚好
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Petit Fours
$798
53 瀏覽
1 讚好
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Thibert Pouilly Fuissé "Héritage" 2017
$248
85 瀏覽
1 讚好
0 留言
Thibert Pouilly Fuissé "Héritage" 2017
$248
81 瀏覽
1 讚好
0 留言
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