STARTERS
TUNA TARTARE
IN A BANANA LEAF BASKET
lightly spiced scented with orange, pink grapefruit and passion fruit, wakame and quinoa crisp
MIDNIGHT FIRE ROLL
beetroot sea bass, pickled jalapeno topped with miso mayo and black caviar
PAN SEARED SCALLOPS
smoked Bourbon corn velouté, shimeji mushrooms, roasted pecan nuts, black truffle shavings
PURPLE SEAFOOD DUMPLING IN A RAMEN CONSOMMÉ
salmon roe and crispy seafood pastry cigar
FISH
PAN SEARED AMBERJACK
carrot & papaya purée, shiitake mushrooms, citrus beurre blanc and nori oil
MEAT
24 HOUR SLOW COOKED BLACK ANGUS BEEF
celeriac coconut purée, shallot confit and pickled plums scented with kaffir lime and lemongrass
MISO BAVAROIS
berry compôte, coconut crumble and sesame tuile