Chef’s Selection of Assorted Platter



Side Dish


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 with Japanese sesame dressing



*Cold Dish


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, seagrapes, rice puff

Dragon Fruit Lotus with Truffle Vegetable Garden

~dragon fruit with Japanese dressing, vegetable salad and asparagus perfumed with truffle

Mascarpone and Watermelon Tataki with Chips Three Ways

~Mascarpone and mozzarella cheese salad, chips of corn, spinach, purple potato, balsamic and olive oil caviar

Vegetable Sashimi on Ice with Oyster-Leaf Shooter Glass

~coconut, konjac, huai san, aloe vera sashimi, oyster leaf tobacco 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 orzo pasta and garbanzo served with spinach dumpling





Lime Tofu emulsion

~pan-seared homemade tofu with herb emulsion and vegetable 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 edamamme, 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 tomato and spinach. roasted broccoli riso, Brussel sprouts, cashew nut sand

 Grill 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 with Rose Glass

Gastronomic Chocolate

Red Wine Poach Pear with Lime Sorbet

Yogurt Pudding

 Coconut and Blueberry False Cake




Ice Fruity Refresher

~refreshing blend of assorted fresh fruits

Ice Rose Lemon Tea

~lemon tea infused with pink rose buds

Ice Mallow Apple Melody

~an invigorating blend of mallow flowers, apple and guava juice

Hawaiian Blue

~House mocktail of lychee and blueberry

Hot Roselle Rhythm

~a flavored brew of citrus peels, herbs and roselle flowers

Hot Lavender Tea

~a relaxing brew of lavender flower, with a touch of mint

Hot Coffee




6 Course Set Lunch $39.80++

7 Course Set Dinner $69.80++

*Applicable for dinner only