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Appetizer

Green Tea Noodle with Negitoro and Wasabi

Thin Slice Red Madai with Tonburi and Ponzu Vinaigrette
Carpaccio of Wagyu Rump with Plum Infused Konbu Sauce
Somen Noodle Tossed with Kegani and Fish Roe

Confit of Duck Leg with Puy Lentil and Olives
Consomme of Wagyu Beef with Seasonal Mushroom
Cream of Cepe Mushroom Soup Scented with Truffle Oil

Seared Escaloppe Foie Gras with Scallop,Avocado, and Mirin

Royale of Maine Lobster with Yuzu Citrus and Fresh Chives

Feuillette of Anago with Foie Gras and Mushroom Veloute

Norwegian Salmon with Cauliflower Puree and Ikura
Warm Capellini Pasta with Tongarashi Spice

100nett


Main Course

Smoked Duck Breast with Watermelon and Foie Gras
Grain Fed Beef with Yuzukoshou and Noisette Miso Sauce

Beef Rossini with Foie Gras and Red Wine Sauce

Braised Lamb Shank with Provençale Style of Vegetables

Free Range Chicken with Buckwheat Veloute

Glazed Atlantic Seabass with Kataifi Prawn
Pan RoastedTarakihi with Scallop and Basil Beurre Blanc
Confit of Sea Grouper with Abalone and Iwanori Butter

Risotto of Mushroom with Duck Foie Gras

Almond Crusted Lamb Rack with Meaux Mustard Sauce

Wasabi Crusted Wagyu Cheek with Carrot Puree

160nett


Dessert

Baked Apple in Phyllo Pastry with Caramel Ice Cream
Cointreau Glace with Almond Nougat and Fresh Mango

Classic Crepe Suzette with Grand Marnier Ice Cream
French Chocolate Fondant with Earl Grey Ice Cream

Blue Mountain Coffee Bavarois
Calpis Souffle with Yuzu Anglaise

45nett

Call for reservation: +603-2268 1328   Opening hours: Lunch (Mon-Fri): 12pm-2pm | Dinner (Mon-Sat): 6pm-10.30pm | Closed on Sunday