
Seasonal Set Menu
(RM650 nett per person)
(Please note, our Main Course is needed to Pre-Order).
Amuse Bouche
Sea Urchin with Ratte Potato
First Course
Lobster with Consommé Jelly and Aubergine
Second Course
Warm Angel Hair Pasta with Sakuraebi and Okahijiki
Third Course
French White Asparagus en Croûte
Fourth Course
Koji Cured Cod with Broad Beans and Caviar
Palate Cleanser
Granité
Main Course
Wagyu Tenderloin with Mushroom
Alternatively
Roasted Lamb Rack with Herbs
After the Main Course
Hotaru Ika “Setoise” with Rice
Dessert
Cherries Jubilee
After the Dessert
Malaysia Nama Choco
Coffee or Tea
Petit Fours
*Kindly advise us your dietary requirement in advance.
We may not be able to accommodate any last minute changes.
ABOUT THE SEASONAL...
Amuse Bouche
Widely considered as the best tasting fingerling potato, the Ratte us a gourmet specialty from France - reaching its peak season during spring time.
First Course
Harvested in the cold waters along the North West Atlantic Coast of Canada, the hard-shelled Canadian Atlantic Lobster is often referred to as the “King of Seafood”
Second Course
Named after the cherry blossoms due to its pink hue, sakuraebi is caught only at Japan’s deepest bay – the Suruga Bay.
Third Course
A sweeter and more tender variety compared to its green counterpart, this white asparagus from South-West France in encased in puff pastry to preserve the flavor.
Fourth Course
An ancient Japanese ingredient, the “shio koji”, is used to cure the cod fish to bring out the natural sweetness of the fish as well as giving it a boost of umami
Palate Cleanser
Lychee Granité with Raspberry Meringue Crumble
Main Course
The Austige Wagyu, a breed of wagyu genetically linked to the coveted Japanese wagyu are fed a mixture of nutritious grain and hay for a minimum of 300 days to maximize marbling, flavor and tenderness
Alternatively
From New South Wales in Australia, comes the Kinross Station Hampshire Down Lambs, a breed with the rare genetic ability to produce a marbled lamb product- a feature commonly seen in high quality beef.
After the Main Course
The firefly squid known as Hotaru Ika in Japanese lives in the deep Sea of Japan spawn near the beaches of Toyama Bay in Honshu and emit a bluish-white light akin to its namesake
Dessert
A 19th Century French dessert, the cherries jubilee was created to celebrate Queen Victoria’s Golden Jubilee Celebration.
After the Dessert
Kelantan 70% - coconut, pear and toasted cloves
Sabah 70% - banana, malt, cashew
Johor 70% - toffee, hazelnut, molasses
Coffee or Tea
Petit Fours



SIGNATURE SET MENU
(RM850 nett per person)
(Please note, our Main Course is needed to Pre-Order).
Amuse Bouche
Cantabrian Anchovy
First Course
Japanese Scallop Carpaccio with Oscietra Caviar
Second Course
Cold Capellini with Sea Urchin and Botan Ebi
Alternatively
Cold Capellini with Japanese Abalone *Surcharge RM150
Third Course
Lobster Pot au Feu
Fourth Course
Foie Gras with Sauce Périgueux
Palate Cleanser
Granité
Main Course
Grilled Miyazaki Beef
Alternatively
Dover Sole with Oyster “Alice”
Pre Dessert
Rhubarb, Strawberry and Caramel
Dessert
Truffle Infused Honey Ice Cream with Roquefort and Brioche
After the Dessert
Malaysia Nama Choco
Coffee or Tea
Petit Fours
*Kindly advise us your dietary requirement in advance.
We may not be able to accommodate any last minute changes.
WEDNESDAY SPECIAL DINNER
31 May 2023
(RM388 nett per person)
(Please note, our Main Course is needed to Pre-Order).
First Course
Fresh Oysters from Ireland and Nagasaki
(Oysters from Ireland and Japan)
Second Course
Japanese Rockfish Soup with Carpaccio and Uni on Toast
(Rockfish from Japan)
Third Course
Seared Scallop with Celeriac Remoulade
(Scallop from Japan)
Palate Cleanser
Granité
Main Course
Sole with Lobster and Sauce au Cognac
(Sole from France)
Alternatively
Char Grilled Wagyu with Red Wine Reduction
(Wagyu from Australia)
Dessert
Poire Belle Hélène
Coffee or Tea
EXECUTIVE FRIDAY LUNCH MENU
2 June 2023
(RM248 nett per person)
(Please note, our Main Course and Dessert is needed to Pre-Order).
*Add-On RM 98 to savor both Main Courses.
First Course
Scallop and Sweet Prawn Carpaccio with Asparagus
Second Course
Consommé Royale with Foie Gras
Main Course
Char Grilled Suzuki with Sauce Choron
Alternatively
Italian Veal with Soramame and Morels Cream
Dessert
Sake Raisin Pain Perdu
Coffee or Tea
FREE CORKAGE for bottles of Wine and Champagne! and based on 50 percent of the reservation numbers per table. Kindly advise us your dietary requirement in advance. We may not be able to accommodate any last minute changes.
* Prices quoted are inclusive of 6% SST
** All menus and pricing are subject to change, please contact us if you require further information.
