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
Seasonal Specialty Appetizers
Sweet Prawn Carpaccio with Sea Urchin (RM188)
Trio of Nagasaki Oysters with Ikura (RM188)
Poached Lobster and Asparagus with Lime Vinaigrette (RM188)
Truffles and Cèpes Mushroom Soup (RM188)
Confit of Foie Gras with Balsamico Reduction (RM188)
Seared Foie Gras with Tara Shirako (RM188)
Seared Scallop with Cauliflower Meunière (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 RM108)
Seasonal Specialty Main Course
Fillet of Cod with Black Trumpet Mushrooms (RM288)
Hirame with Noisette Butter and Truffles (RM288)
Home Made Tagliolini and Lobster with Mongo Ika and Ink Sauce (RM288)
Extra Large Carabineros with Hokkaido Mussels Cardoso (RM288)
Côtelette of Saltbush Lamb with Harissa (RM288)
Wagyu and Galician Beef Tenderloin with Béarnaise Sauce (RM288)
Braised Wagyu Tongue and Cheek with Madiera Wine (RM288)
Executive Friday Lunch
6 December 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
Green Asparagus with Hokkaido Mussels and Rémoulade
Second Course
Scallop Open Ravioli with Nori and Wasabi
Main Course
French Sole Fillet with Prawns and Vin Blanc Sauce
Alternatively
Roasted Lamb with Rucola Selvatica from MoARC Farm
Dessert
Chocolate and Hazelnut Tartufo
Coffee or Tea
