Omakase Menu – Chef's Table Spices

OMAKASE – CHEF’S TABLE

Japan

Thailand

Indien

China

Süsser Abschluss

Petits Fours

SHIOKA HAMACHI

Karotte | Aniskresse

YUZU-EINGELEGTER DAIKON & KAROTTE

GUNKAN MAKI

Swiss Lachs | Ikura

YAM SOM O

Pomelo | Erdnuss | knusprige Schalotte

TIGERGARNELE

Tamarinden-Sauce | Zitronengras

SOFTSHELL-KRABBEN-TEMPURA

HUMMER IDALI

Linsen | Ingwer | Curryblätter

ROZALI KABAB

Rote Bete | Cashew | Kardamom

ALOO TIKKI CHAAT

Minze | Granatapfel | Linsen

JAKOBSMUSCHEL

XO-Sauce | Spargel | Koriander

RINDERFILET VON LUMA

Chili | Frühlingszwiebeln | Peperoni

KHAO HOM MALI

Jasminreis

MANGO SAGO

GRÜNE MANGO

Sudachi | Mandarine

PASSIONSFRUCHT

Kokosnuss | Rote Shiso

WASSERKASTANIEN-PUDDING

SESAM-TUILE

THAI-MILCHTEE-GELEE

OMAKASE – CHEF’S TABLE

Japan

Thailand

India

China

Sweet Finale

Petits Fours

SHIOKA HAMACHI

Carrot | Anise cress

YUZU-PICKLED DAIKON & CARROT

GUNKAN MAKI

Swiss Salmon | Ikura

YAM SOM O

Pomelo | Peanut | Crispy shallot

TIGER PRAWN

Tamarind sauce | Lemongrass

SOFTSHELL CRAB TEMPURA

LOBSTER IDALI

Lentils | Ginger | Curry leaves

ROZALI KABAB

Beetroot | Cashew | Cardamom

ALOO TIKKI CHAAT

Mint | Pomegranate | Lentils

SCALLOP

XO sauce | Asparagus | Coriander

LUMA BEEF TENDERLOIN

Chilli | Spring onion | Bell pepper

KHAO HOM MALI

Jasmine rice

MANGO SAGO

GREEN MANGO

Sudachi | Mandarin

PASSION FRUIT

Coconut | Purple shiso

WATER CHESTNUT PUDDING

SESAME TUILE

THAI MILK TEA JELLY