Kul menu 5 servings – chef’s choice 450,-/ Wine parring 395,-
Kul menu 7 servings – chef’s choice 575,-/ Wine parring 550,-
SNACKS
- GAMBO STYLE TIGER PRAWNS with crispy focaccia and broken teriyaki 65,-
KIMCHI HUMMUS with tapioca chips & olives 65,-
A LA CARTE
(WE RECOMMEND 3-4 DISHES)
- OYSTER (Fine de claire) with pickled apples, smoked yuzu caviar & wasabi 1 or 6 38,- // 175,-
WILD SHRIMPS with spicy avocado & baby coriander 115,-
SQUID IN TEMPURA with Iberico ham & black aioli 125,-
TATAR AND HOSIN with dried chicken skin, pickled brown beech, fresh horseradish and goa cress 110,-
BRILL AND BLACK TROFFLE with baked salted jerusalem artichoke, lime pearls and lobster foam 130,-
RAZOR CLAM with fermented carrots, oyster stock and dried rosemary 125,-
YAKITORI STYLE LAMB with vegetable noodles, kimchi sesame & burnt hay bouillon 125,-
RIBEYE ON MARROW WITH shiso, long pepper, shiitake, nuts and hemp seed juice 125,-
SPARERIBS on dark bourbon with sweetheart cabbage & pickled red onion, kewpie mayo 120,-
A LA CARTE MAIN COURSES
- MONKFISH with dashi fumet, golden spelt, clarified dashi & sakura cress 200,-
BEEF BEARNAISE with charred tomatoes & confit crispy potatoes 220,-
CHEESE AND 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,-