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
Carpaccio of Sweet Prawns and Fresh Ikura (RM188)
Fresh French and Japanese Oysters (RM188)
Confit of Foie Gras with Balsamico Reduction (RM188)
Poached Lobster with Baby Salad Leaves and Lime Vinaigrette (RM188)
Seared Scallop with Cauliflower Meunière and Shaved Summer Truffles (RM188)
Warm Capellini with Mentaiko and Sakura Ebi (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 Cod with Mushrooms and Summer Truffles (RM288)
Steamed French Sole with King Crab (RM288)
Côtelette of Saltbush Lamb with Harissa (RM288)
Wagyu Tenderloin with Bone Marrow and Summer Truffles (RM288)
Roasted Loire Quail with Foie Gras (RM288)
Braised Wagyu Tongue and Cheek with Madeira Wine (RM288)
Wagyu Ribeye with Béarnaise and Pommes Allumettes (RM288)
Executive Friday Lunch
27 September 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
Hokkaido Tuna with Avocado and Egg Mollet
Second Course
Tagliolini with Unagi Ragoût and Radicchio
Main Course
Duo of Free Range Chicken with Prawns and Morel
Alternatively
Grilled Wagyu with Pommes Allumettes and Raifort
Dessert
Crêpes Suzette
Coffee or Tea
