- 1 Appetizer
- 1 Main Course
- 1 Dessert
- 2 Appetizer
- 1 Main Course
- 1 Dessert
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)
Sweet Prawns and Sea Urchin Carpaccio (RM188)
Half Dozen of Sydney Rock Oysters with Ikura and Konbu Vinaigrette (RM188)
Roasted Foie Gras with Fig and Autumn Truffles (RM188)
Warm Capellini with Mentaiko, Scallop and Sakura Ebi (RM188)
Matsuzaka Beef Carpaccio with Autumn Truffles (RM188)
Maine Lobster Pot au Feu (RM288)
Wagyu "Rossini" with Périgueux (RM288)
Tasting Plate of Wagyu (RM388)*(Surcharge RM80)
French Sole Meunière with Autumn Truffles (RM288)
Seared Scallop with Foie Gras and Broccolinis (RM288)
Maine Lobster with Soup Risotto (RM288)
Côtelette of Saltbush Lamb with Ratatouille (RM288)
Grilled Wagyu Tenderloin with Shaved Autumn Truffles and Bone Marrow (RM288)
Caraibe Chocolate Mousseline with Caramel Salé (RM58)
White Peach Melba (RM58)
Machiatto with Caramel Ice Cream (RM58)
Warm Chocolate with Bentong Ginger Ice Cream (RM58)
Pisang Emas Bavarois with Gula Melaka Meringue (RM58)
Truffle Honey Ice Cream with Roquefort and Walnut (RM58)
French Cheese Selections - Choice of 3 types (RM98)
RM200 nett per person, inclusive of glass of Sparkling Wine
Enjoy your lunch with FREE CORKAGE for bottles of Wine and Champagne!
First Course
Lightly Cured Saba with Ratatouille
Second Course
Scallop with Ginnan Nut and Autumn Truffles
Main Course
Steamed Hokkaido Sole with Pistou and Snow Crab Broth
Alternatively
Wagyu with Stroganoff Sauce and Mushrooms
Dessert
Panaché of Grapes with Gewürztraminer Jelly
Coffee or Tea
RM 658 nett per person
Cold Capellini with Sea Urchin and Botan Ebi
Tarabagani and Avocado Potage
Ezo Abalone with Seaweed and Wasabi
Sawara with Scallop and Anchovy
Seared Foie Gras with Pear and Périgueux
Granité
Tasting Plate of Wagyu with Condiments
Alternatively
Lobster “Pot au Feu”
Japanese White Peach Melba
Coffee or Tea