SNACKS
- GAMBO STYLE TIGER PRAWNS with crispy focaccia & broken teriyaki 65,-
- KIMCHI HUMMUS with tapioca chips & olives 65,-
- OYSTER (Fine de claire) with pickled apples, smoked yuzu caviar & wasabi 1 or 6 38,- // 175,-
A LA CARTE
(WE RECOMMEND 3-4 DISHES)
- CURED SCALLOPS with gooseberries, peas & nettle 130,-
- WILD SHRIMPS with spicy avocado & baby coriander 115,-
- BRILL AND BLACK TRUFFLE with butter fried and pickled jerusalem artichoke, lime pearls & lobster foam 130,-
- SQUID IN TEMPURA with Iberico ham & black aioli 125,-
- RAZOR CLAM with fermented carrots, oyster stock & dried rosemary 125,-
- DUCK BREAST with black plum, malt crumbles, pickled frisé salad & forest flowers 115,-
- GRILLED LAMB with noddle vegetables, bullion of burnt hay & kimchi sesame 125,-
- SPARERIBS on dark bourbon with sweetheart cabbage & pickled red onion & kewpie mayo 120,-
- RIBEYE ON MARROW with shiso, long pepper, shiitake, nuts & hemp seed juice 125,-
A LA CARTE MAIN COURSES
- MONKFISH with dashi fumet, golden spelt & sakura cress 200,-
- BEEF BEARNAISE with charred tomatoes & confit crispy potatoes 220,-
CHEESE & DESSERT
- 3 CHEESES with crispbread, poached pear in port wine & braised walnut 105,-
- TRIAD of apple & basil – passion & orange – rhubarb & ginger 100,-
- YUZU CAKE & MATCHA ICECREAM with beetroot and salted carmel 100,-
MENU (ordered by the whole table)
- 5 SERVINGS – chef’s choice 450,-
- WINE PAIRING 395,-
- 7 SERVINGS – chef’s choice 575,-
- WINE PAIRING 550,-
(BOTH MENUS CAN BE VEGETARIAN)