Appetizers
Signature Appetizers
Braised Unagi with Foie Gras (RM188)
Cold Capellini with Sea Urchin and Botanebi (RM188)
Wagyu Tartare with Egg Mollet (RM188)
Scallop Carpaccio with Oscietra Caviar (RM188)
King Crab and Avocado Potage (RM188)
Cold Capellini with Wild Abalone (RM298) *(Surcharge RM98)
Braised Ezo Abalone with Seaweed Risotto (RM298) *(Surcharge RM98)
*Additional Caviar RM120
*Additional Shaved Summer Truffles 5 Grams RM98
Seasonal Specialty Appetizers
Sweet Prawn Carpaccio with Sea Urchin and Pistou (RM188)
Poached Lbster with Salicorne and Lime Vinaigrette (RM188)
Seared Scallop with Cauliflower Meunière and Shaved Summer Truffles (RM188)
Risotto with OX Cheek and Shaved Summer Truffles (RM188)
Warm Capellini with Mentaiko and Wild Caught Prawn (RM188)
Main Courses
Signature Main Course
Maine Lobster Pot au Feu (RM288)
Wagyu "Rossini" with Périgueux (RM288)
Tasting Plate of Wagyu (RM388)*(Surcharge RM80)
Seasonal Specialty Main Course
Fillet of Sawara with Botan Ebi (RM288)
Steamed French Sole with King Crab Broth (RM288)
Home Made Tagliolini with Lobster and Coral (RM288)
Côtelette of Saltbush Lamb with Zucchini Flower and Harissa (RM288)
Wagyu Tenderloin with Bone Marrow and Summer Truffles (RM288)
Roasted Challandais Duck Breast with Foie Gras (RM288)
Braised Wagyu Tongue and Cheek with Madeira Wine (RM288)
Executive Friday Lunch
16 August 2019 (Friday)
RM200 nett per person, inclusive of a glass of Sparkling Wine
Enjoy your lunch with FREE CORKAGE for bottles of Wine and Champagne!
First Course
Seared Scallop with Panache of Summer Vegetables
Second Course
Wild Caught Prawn Risotto
Main Course
Seared Cod with Broccolini
Alternatively
Wagyu and Cheek
Dessert
Chocolate Declination
Coffee or Tea
