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 Périgord Truffles 5 Grams RM80
Seasonal Specialty Appetizers
Sweet Prawn Carpaccio with Sea Urchin (RM188)
Cold French White Asparagus with Confit of Foie Gras (RM188)
Poached Hokkaido Extra Large Green Asparagus with Oscietra Caviar (RM188)
Warm French White Asparagus with Truffle Sabayon (RM188)
Seared Foie Gras with Roasted Fig (RM188)
Tagliolini Pasta with Wagyu Ragoût and Shaved Truffles (RM188)
Poached Kakiemon Oysters with Truffles and Oscietra Caviar (RM298) *(Surcharge RM80)
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
Lobster with Cod Fillet and Bisque Sauce (RM288)
Fillet of Hokkaido Sole with Shaved Périgord Truffles (RM288)
Côtelette of Saltbush Lamb with Mozzarella and Harissa (RM288)
Wagyu Tenderloin
with Bone Marrow and Red Wine Reduction (RM288)
Slow Roasted French Duck with Foie Gras and Sauce Bigarade (RM288)
Braised Wagyu Tongue with Madeira Wine and Périgord Truffles (RM288)
Executive Friday Lunch
19 April 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
French White Asparagus with Asari Clam
Second Course
Hotaru Ika and Takenoko Risotto
Main Course
Hokkaido Monkfish and Sweet Prawns
Alternatively
Grilled Wagyu and Braised Tail with Pommes Dauphinoise
Dessert
Caramelized Pineapple with Coconut Espuma and Lime Crumbles
Coffee or Tea
