- 1 Appetizer
- 1 Main Course
- 1 Dessert
- 2 Appetizer
- 1 Main Course
- 1 Dessert
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)
Mirugai Clam Carpaccio with Sea Urchin (RM188)
Cold French White Asparagus with Confit of Foie Gras (RM188)
Seared Scallop with Takenoko, Taranome and Seaweed Sauce (RM188)
Warm French White Asparagus with Truffle Sabayon (RM188)
Roasted Foie Gras with Oyster (RM188)
Warm Capellini with Mentaiko, Hotaru Ika and Sakura Ebi (RM188)
Maine Lobster Pot au Feu (RM288)
Wagyu "Rossini" with Périgueux (RM288)
Tasting Plate of Wagyu (RM388)*(Surcharge RM80)
Lobster with Cod Fillet and Bisque Sauce (RM288)
Steamed French Sole with Truffles (RM288)
Côtelette of Saltbush Lamb with Mozzarella and Harissa (RM288)
Wagyu Tenderloin
with Bone Marrow and Red Wine Reduction (RM288)
Roasted French Quail with Foie Gras and Périgord Truffles (RM288)
Caraibe Chocolate Mousseline with Caramel Salé (RM58)
Mont Blanc with Caramel Ice Cream (RM58)
Tiramisu Feuillantine (RM58)
Japanese Strawberries with Mascarpone Ice Cream (RM58)
Fresh Mango with Sorbet and Passion Fruit Granité (RM58)
Warm Chocolate with Bentong Ginger Ice Cream (RM58)
Truffle Honey Ice Cream with Roquefort and Walnut (RM58)
French Cheese Selections - Choice of 3 Types (RM98)
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
Duo of Trout Tartare with Ikura Cream and Pommes Allumettes
Second Course
Scallop Mousseline and Prawn with White Asparagus
Main Course
Yagara Fillet with Hotaru Ika and Ink
Alternatively
Roasted Wagyu with Sauce Bordelaise
Dessert
Hōjicha Ice Cream with Puy Lentils and Tuile
Coffee or Tea
RM 658 nett per person
Mirugai and Sea Urchin
Cold Capellini with Ezo Abalone and Oscietra Caviar
King Crab and Avocado Potage
French White Asparagus with Truffle Sabayon
Lobster with Cod and Bisque
Foie Gras with Oyster
Granité
Tasting Plate of Wagyu with Condiments
Japanese Strawberries with Mascarpone Ice Cream
Coffee or Tea
Download our 2019 Wine List