Seasonal Specialty Main Course

Seasonal Set Menu

(RM650 nett per person)
(Please note, our Main Course is needed to Pre-Order).

Amuse Bouche
Sea Urchin with Ratte Potato

First Course
Lobster with Consommé Jelly and Aubergine

Second Course
Warm Angel Hair Pasta with Sakuraebi and Okahijiki

Third Course
French White Asparagus en Croûte

Fourth Course
Koji Cured Cod with Broad Beans and Caviar

Palate Cleanser
Granité

Main Course
Wagyu Tenderloin with Mushroom

Alternatively

Roasted Lamb Rack with Herbs

After the Main Course
Hotaru Ika “Setoise” with Rice

Dessert
Cherries Jubilee

After the Dessert
Malaysia Nama Choco

Coffee or Tea
Petit Fours

*Kindly advise us your dietary requirement in advance.
We may not be able to accommodate any last minute changes.

ABOUT THE SEASONAL...

Amuse Bouche
Widely considered as the best tasting fingerling potato, the Ratte us a gourmet specialty from France - reaching its peak season during spring time.

First Course
Harvested in the cold waters along the North West Atlantic Coast of Canada, the hard-shelled Canadian Atlantic Lobster is often referred to as the “King of Seafood”

Second Course
Named after the cherry blossoms due to its pink hue, sakuraebi is caught only at Japan’s deepest bay – the Suruga Bay.

Third Course
A sweeter and more tender variety compared to its green counterpart, this white asparagus from South-West France in encased in puff pastry to preserve the flavor.

Fourth Course
An ancient Japanese ingredient, the “shio koji”, is used to cure the cod fish to bring out the natural sweetness of the fish as well as giving it a boost of umami

Palate Cleanser
Lychee Granité with Raspberry Meringue Crumble

Main Course
The Austige Wagyu, a breed of wagyu genetically linked to the coveted Japanese wagyu are fed a mixture of nutritious grain and hay for a minimum of 300 days to maximize marbling, flavor and tenderness

Alternatively

From New South Wales in Australia, comes the Kinross Station Hampshire Down Lambs, a breed with the rare genetic ability to produce a marbled lamb product- a feature commonly seen in high quality beef.

After the Main Course
The firefly squid known as Hotaru Ika in Japanese lives in the deep Sea of Japan spawn near the beaches of Toyama Bay in Honshu and emit a bluish-white light akin to its namesake

Dessert
A 19th Century French dessert, the cherries jubilee was created to celebrate Queen Victoria’s Golden Jubilee Celebration.

After the Dessert
Kelantan 70% - coconut, pear and toasted cloves
Sabah 70% - banana, malt, cashew
Johor 70% - toffee, hazelnut, molasses


Coffee or Tea
Petit Fours

Signature Main Course
mushrooms
exotic Asian ingredients

SIGNATURE SET MENU

(RM850 nett per person)
(Please note, our Main Course is needed to Pre-Order).

Amuse Bouche
Cantabrian Anchovy

First Course
Japanese Scallop Carpaccio with Oscietra Caviar

Second Course

Cold Capellini with Sea Urchin and Botan Ebi

Alternatively

Cold Capellini with Japanese Abalone *Surcharge RM150

Third Course
Lobster Pot au Feu

Fourth Course
Foie Gras with Sauce Périgueux

Palate Cleanser
Granité

Main Course
Grilled Miyazaki Beef

Alternatively

Dover Sole with Oyster “Alice”

Pre Dessert
Rhubarb, Strawberry and Caramel

Dessert
Truffle Infused Honey Ice Cream with Roquefort and Brioche

After the Dessert
Malaysia Nama Choco

Coffee or Tea
Petit Fours

*Kindly advise us your dietary requirement in advance.
We may not be able to accommodate any last minute changes.

WEDNESDAY SPECIAL DINNER

31 May 2023

(RM388 nett per person)
(Please note, our Main Course is needed to Pre-Order).

First Course
Fresh Oysters from Ireland and Nagasaki
(Oysters from Ireland and Japan)

Second Course
Japanese Rockfish Soup with Carpaccio and Uni on Toast
(Rockfish from Japan)

Third Course
Seared Scallop with Celeriac Remoulade  
(Scallop from Japan)

Palate Cleanser
Granité

Main Course
Sole with Lobster and Sauce au Cognac
(Sole from France)

Alternatively

Char Grilled Wagyu with Red Wine Reduction
(Wagyu from Australia)

Dessert
Poire Belle Hélène

 Coffee or Tea

EXECUTIVE FRIDAY LUNCH MENU

2 June 2023

(RM248 nett per person)
(Please note, our Main Course and Dessert is needed to Pre-Order).

*Add-On RM 98 to savor both Main Courses.

First Course
Scallop and Sweet Prawn Carpaccio with Asparagus

Second Course
Consommé Royale with Foie Gras

Main Course
Char Grilled Suzuki with Sauce Choron

Alternatively

Italian Veal with Soramame and Morels Cream

Dessert
Sake Raisin Pain Perdu

Coffee or Tea

 

FREE CORKAGE for bottles of Wine and Champagne! and based on 50 percent of the reservation numbers per table. Kindly advise us your dietary requirement in advance. We may not be able to accommodate any last minute changes.
* Prices quoted are inclusive of 6% SST
** All menus and pricing are subject to change, please contact us if you require further information.
Signature dish