À la Carte Menu
Appetizer
- Hokkaido Scallop with King Crab Tartare and Avocado
Avocado. Crustacean Jelly. Salted Kelp. Shōyu. - Kobe Carpaccio with Pickled Vegetables and Truffle Vinaigrette
White Truffle Oil. Green Olives. 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. Grilled Eringhi. - 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 RM 60)
RM198
Dessert
- Sage Signature Soufflé
Chocolate, Vanilla, Green Tea, Grand Marnier, 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. - Granny Smith with Crispy Kataifi and Ricotta Ice Cream
Cinnamon. Star Anise. Apples. Shredded Phyllo Dough. - 2 Types of Cheese
Dried Fruits and Crackers.
RM48
