Kul menu 5 servings – chef’s choice 450,-/ Wine parring 395,-
Kul menu 7 servings – chef’s choice 575,-/ Wine parring 550,-
Dinner
- OYSTER (Fine de claire) with pickled apples, smoked yuzu caviar & wasabi 1 or 6 38,- // 175,-
- WILD SHRIMPS from our yakitori grill with spicy avocado and coriander cress 115,-
- SMOKED COD with green peas, dashi fume and asparagus 110,-
- SALMON TARTARE IN BEETROOT JUICE with savoy cabbage, pickled onion & lotus 115,-
- MONKFISH WITH LOBSTER FOAM with golden spelt clarified dashi, kohlrabi and sakura cress 110,-
- POUSSIN ON SMOKE & SAFFRON BUTTER with crushed celeriac & Madagascar juice 135,-
- YAKITORI STYLE LAMB with vegetable noodles, kimchi sesame & burnt hay bouillon 125,-
- IBERICO HAM with squid in tempura and black aioli 125,-
- SPARERIBS on dark bourbon with kewpie salad with pickled red onions 120,-
- BEEF BEARNAISE with burned tomatoes, small crispy potatoes and shiitake mushrooms 220,-
- MULLET from our Josper grill with wasabi seeds, pearl barley, lobster and coconut foam 195,-
Cheese & Dessert
- ALMONDCAKE & COLD MATCHA with estragon snow & white chocolate foam 100,-
- TONKA BEAN CREAM with pickled strawberries and yuzu ice-cream 100,-
- 3 CHEESES with crispbread, port-braised pear & candied walnuts 105,-