Dinner Menu

Chef’s Selection of Assorted Platter

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

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

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

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

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