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 19^th 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