Kul menu 5 servings – chef’s choice 395,-/ Wine parring 375,-
Kul menu 7 servings – chef’s choice 575,-/ Wine parring 550,-
Dinner
- OYSTER with lime granite and nettle dust 38,-
- WILD SHRIMPS from our yakitori grill with spicy avocado and coriander cress 115,-
- SMOKED COD with green peas, dashi fume and asparagus 110,-
- SCALLOPS WITH SICHUAN PEPPER with salted lime, hazelnut pure, shiitake and wiped butter 115,-
- MONKFISH WITH LOBSTER FOAM with golden spelt clarified dashi, kohlrabi and sakura cress 125,-
- BLACK FAWL with hydrated skin, confit pumpkin, ginger and chicken sauce 115,-
- CALF RIBEYE with foie gras, sour flowers, Jerusalem artichoke and wild garlic 125,-
- IBERICO HAM with squid in tempura and black aioli 125,-
- HEART ON KUL with lime and parsnip, roots on ash and macadamia glace 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
- CHOCOLATE CAKE NEMISIS STYLE, with bourbon icecream & passion fruit 100,-
- TONKA BEAN CREAM with pickled white strawberries and yuzu ice-cream 100,-
- CHEESES with crispbread, port-braised pear & candied walnuts 105,-