Dinner Menu
5 Course Menu | $58++ Per Pax
6 Course Menu | $68++ Per Pax
Menus and prices may vary during Festive and Holiday periods.
Starter
Chef’s Selection of Assorted Platter
Side Dish - choice of:
Baby Root Vegetables Garden
Su vie baby root vegetables with truffle mash potato
Gratinated Champignon with Mozzarella
Button mushrooms gratin served with Belgian endive
Bailing Mushroom on Paper Hot Pot
Slow braised Bailing Mushroom served on paper hot pot
Charcoal Coated Tempura Platter
Tempura yam, eggplant, apple, banana and french bean with Japanese sesame dressing
Cold Dish (for 6 Course Menu only) - choice of:
Zucchini Tower
Zucchini stuffed with crème cheese, truffle mayo, medallion of puff pastry
Tartare Platter au Naturel
Platter of pine nut, Japanese seaweed, avocado, corn, tomato salsa, pomegranate, rice puff
Dragon Fruit Lotus with Truffle Vegetable Garden
Dragon fruit with Japanese dressing, vegetable salad and purple potato and bamboo shoot perfumed with truffle
Mascarpone and Watermelon Tataki with Chips Three Ways
Mascarpone and mozzarella cheese salad, vegetable chips in 3 ways,
balsamic and olive oil caviar
Vegetable Sashimi on Ice with Oyster-Leaf Shooter Glass
Coconut, konjac, huai san, aloe vera sashimi, oyster leaf tabasco shooter glass
Soup - choice of:
Infusion of Cepes and Truffle
Cepes mushroom with white winter truffle oil and black truffles
Potato and Cauliflower Bisque with Basil Crisp
Potato and cauliflower bisque served with dehydrated basil chip and salt-baked celery root
Japanese Kunbu Broth with Hand Carved Tofu
Double-boiled Japanese seaweed consumé with hand-carved tofu
Clear Tomato Soup with Garbanzo
Tomato broth with garbanzo served with spinach dumpling
Main - choice of:
Lime Tofu Emulsion
Pan-seared homemade tofu with herb emulsion and spinach riso
Wild Rice with Eggplant Terrine
Sautéed wild rice with pine nuts and baby carrot, paired with eggplant terrine
Truffle Risotto
Risotto with black truffle, cepes and edamame, topped with mascarpone
cream and Japanese croquette
Duo Ravioli Platter
Duo of pumpkin and spinach ravioli, flower emulsion, sauce of cashew nuts
Silk Lasagna with Broccoli Riso and Cashew Nut Sand
Layered pastry with chickpea, spinach, & tomato sauce, roasted broccoli riso,
brussel sprouts, cashew nut sand
Grilled Summer Mushroom Steak on “Pu-Ye” Hot Stone
Grilled monkey head mushroom on lava stone serve with truffle mash potato
Dessert - choice of:
Warm Chocolate Cake with Vanilla Ice Cream
Layers of Red Bean and Yam
Gastronomic Chocolate
Red Wine Poach Pear with Lime Sorbet
Yogurt Pudding
Coconut and Blueberry False Cake
