À la Carte Menu

Appetizer

• Hokkaido Scallop with King Crab Tartare and Avocado
  Crustacean Jelly. Salted Kelp. Chives. Hokkaido Uni.
• Kobe Carpaccio with Pickled Vegetables and Truffle Vinaigrette
  White Truffle Oil. Green Olives. Pickled Vegetables. Capers. Aioli. Shōyu. Croutons.
• Cured Japanese Hamachi with Hokkaido Uni and Kaluga Caviar
  Baby Spinach. Yuzukushu. Alfalfa Sprout. Bottarga. Umeboshi Vinaigrette
• Homemade Tagliolini with Shredded Duck Leg, and Foie Gras
  Sansho Pepper. Duck Bacon. Red Wine Reduction. Black Truffle.
• Pan Seared Scallops with Ikura and Champagne Emulsion
  Wilted Spinach. Salted Egg. Cauliflower Florets.
• Mushroom Pottage with Truffle and Parmesan Cheese
  Button Mushrooms. Mushroom Powder. Shaved Truffle. Chives.

RM98

Main Course

• Grilled Wagyu Score 8 with Root Vegetable Puree and Yuzu Jus
  Australian Wagyu. Roasted Beetroot. Smoked Sweet Potato. Sauteed Mushrooms.
• Braised Wagyu Cheek with Persillade and Madeira Wine Reduction
  Grilled Eringhi. Parsley. Garlic. Celeriac.
• Lamb Rack Roast with Braised Carrots and Merlot Wine Sauce
  Australian Hillside Lamb. Yellow Zucchini. Green Zucchini. Red Capsicum. Garlic.
• Slow Roasted Duck Breast with Foie Gras and Cointreau Flambé
  Apples. Oranges. Puff Pastry. Morel Mushroom.
• Herb Crusted Atlantic Cod with Charred Broccolini and Pernod Emulsion
  Ikura. Shallots, Basil. Cream. Asari Clam.
• Étuvée of Lobster with Cauliflower Puree and Cognac Crustacean Sauce
  Maine Lobsters. Cognac. Grilled Asparagus. (Surcharge RM 128)

RM198

Dessert

• Sage Signature Soufflé
  Chocolate, Vanilla, Green Tea, Grand Marnier or Calvados.
• Honeydew with Milk Ice Cream
  Anglaise. Sago Seeds. White Wine Jelly.
• Belgium Chocolate Galette with Tia Maria Ice Cream
  Callebaut Chocolate 54.5%. Coffee. Vanilla.
• Blue Cheese Panna Cotta with Vanilla Ice Cream
  Gorgonzola. Indonesian Vanilla Pods.
• 2 Types of Cheese
  Dried Fruits and Crackers.

RM45