À la Carte Menu
Appetizer
- Hokkaido Scallop with King Crab and Avocado
Avocado. Crustacean Jelly. Salted Kelp. Shoyu. - Kobe Carpaccio with Pickled Vegetables and Truffle Vinaigrette
White Truffle Oil. Green Olives. Capers. Pickled Vegetables. Aioli. Shoyu. 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. - Étuvée of Lobster with Cauliflower Puree and Cognac Crustacean Sauce
Maine Lobsters. Cognac. Grilled Asparagus. (Surcharge for Set Menu RM 198, Total RM396)
RM198
Dessert
- Sage's 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
Anglaise. Sago Seeds. White Wine Jelly. - Blue Cheese Panna Cotta with Vanilla Ice Cream
Gorgonzola. Indonesian Vanilla Pods. - Granny Smith with Crispy Kataifi and Ricotta Ice Cream
Cinnamon. Star Anise. Apple. Shredded Phyllo Pastry. - 2 Type of Cheese
Dried Fruit and Crackers.
RM48
