- 1 Appetizer
- 1 Main Course
- 1 Dessert
- 2 Appetizer
- 1 Main Course
- 1 Dessert
Cold Capellini with Sea Urchin and Botanebi (RM198)
Scallop Carpaccio with Oscietra Caviar (RM198)
Wagyu Tartare with Egg Mollet (RM198)
Braised Unagi with Foie Gras (RM198)
King Crab and Avocado Potage (RM198)
*Additional Caviar RM120
*Additional Shaved Périgord Truffles 5 Grams RM98
Confit of Foie Gras with Fresh Fig (RM198)
Seared Scallops with Endive Salad (RM198)
Buckwheat Noodles with Bianchetto Truffles (RM198)
Artichoke and Mushroom Soup and Bianchetto Truffles (RM198)
Meunière of Cauliflower with Scallop (RM198)
Mentaiko Risotto with Shirako and Saga Nori (RM198)
Cold Capellini with Japanese Abalone (RM298) *(Surcharge RM168)
Braised Japanese Abalone with Seaweed Risotto (RM298) *(Surcharge RM168)
Lobster Pot au Feu (RM298)
Wagyu "Rossini" with Périgueux (RM298)
Tasting Plate of Wagyu (RM588)*(Surcharge RM168)
Roasted Cod with Black Trumpet Mushrooms (RM298)
Maine Lobster with Tagliolini and Coral Sauce (RM298)
Wagyu Tenderloin with Tendon and Truffles (RM298)
Braised Wagyu Tongue with Madeira Wine (RM298)
French Duck Breast with Bianchetto Truffles and Sauce Rouennaise (RM298)
Chestnut Mont Blanc with Caramel Ice Cream (RM68)
Caraibe Chocolate Mousseline with Caramel Salé (RM68)
Tiramisu Feuillantine (RM68)
Fresh Mango with Sorbet and Passion Fruit Granité (RM68)
Warm Chocolate with Bentong Ginger Ice Cream (RM68)
Truffle Honey Ice Cream with Roquefort and Walnut (RM68)
French Farm Cheese 3 Types (RM108) *(Surcharge RM38)
RM200 nett per person, inclusive of a glass of Sparkling Wine
Enjoy your lunch with FREE CORKAGE for bottles of Wine and Champagne!
First Course
Broiled Suma Katsuo with Haenuki Rice and Red Wine Vinegar
Second Course
Scallop and Shungiku Potage
Main Course
Houbou Fillet with Sweet Prawns and Jus
Alternatively
Roasted Lamb on Bone with Persillade
Dessert
Mandarin Givré
Coffee or Tea
Amaebi Carpaccio with Ikura
Cold Capellini with Ezo Abalone
Tarabagani and Avocado Potage
Fillet of Cod with Black Trumpet Mushrooms
Seared Foie Gras with Bianchetto Truffles
Granité
Tasting Plate of Wagyu
Truffle Infused Honey Ice Cream with Roquefort and Brioche
Coffee or Tea
RM300 nett per person
Enjoy your dinner with FREE CORKAGE for bottles of Wine and Champagne!
First Course
Taranome Frits with Japanese Baby Leaves and Artichoke Cream
(Taranome from Yamagata)
Second Course
Carabineros Caldoso with Harissa
(Carabineros from Spain)
Third Course
Red Wine Clazed Unagi with Gobou
(Gogou from Japan)
Palate Cleanser
Granité
Main Course
Hirame with Scallop and Sicilian Anchovy Sauce
(Sicilian Anchovy from Italy)
Alternatively
Grilled Wagyu with Herb Butter Sauce
(Wagyu from Australia)
Dessert
Coconut Tropica Mousse with Mango
Coffee or Tea
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