- 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)
Sweet Prawn Carpaccio with Sea Urchin (RM188)
Roasted Foie Gras with Tara Shirako (RM188)
Warm Capellini with Mentaiko, Scallop and Sakura Ebi (RM188)
Maine Lobster Pot au Feu (RM288)
Wagyu "Rossini" with Périgueux (RM288)
Tasting Plate of Wagyu (RM388)*(Surcharge RM80)
Grilled Cod Fillet with Tarabagani Broth (RM288)
Japanese Nametakarei with Lobster and Nantua (RM288)
Côtelette of Saltbush Lamb with Mozzarella and Harissa (RM288)
Grilled Wagyu Tenderloin with Bone Marrow and Red Wine Reduction (RM288)
Caraibe Chocolate Mousseline with Caramel Salé (RM58)
Mont Blanc with Caramel Ice Cream (RM58)
Tiramisu Feuillantine (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
Crustacean Consommé with Sweet Prawns and Cauliflower Cream
Second Course
Chicken and Foie Gras en Croute with Duxelles
Main Course
Hokkaido Soi with Scallop and Parsley Oil
Alternatively
Grilled Wagyu with Café de Paris Sauce
Dessert
Mangoes and Passion Fruit with Sabayon
Coffee or Tea
RM 658 nett per person
Cold Capellini with Uni and Botan Ebi
Tarabagani and Avocado Potage
Ezo Abalone with Seaweed and Wasabi
Cod with Scallop and Sauce aux Épices
Unagi and Foie Gras
Granité
Tasting Plate of Wagyu with Condiments
Alternatively
Lobster with Sauce Amèricaine
Tiramisu Feuillantine
Coffee or Tea
RM 688 nett per person
Amuse Bouche
French Oyster
First Course
Cold Capellini with Oscietra Caviar
Second Course
Confit of Foie Gras with Sauternes Jelly and Fig
Third Course
Lobster and Gambero Rosso Consommé
Fourth Course
Turbot “Bonne Femme”
Palate Cleanser
Granité
Main Course
Roasted Poulet de Bresse
Dessert
Le Lectier Pear
with Vanilla Cream and Chocolate Sorbet
Coffee or Tea
RM 688 nett per person
Amuse Bouche
Saba with Pommes Allumettes
First Course
Hokkaido Tuna Tartare with Sea Urchin
Second Course
Abalone en Croûte with Seaweed Butter
Third Course
Notsuke Scallop with Cauliflower and Truffles
Fourth Course
Steamed Menuke Fillet with Kegani and Jus
Palate Cleanser
Granité
Main Course
Roasted Japanese Beef with Condiments
Dessert
Ichigo with Crème Diplomate
Coffee or Tea