- 1 Appetizer
- 1 Main Course
- 1 Dessert
- 2 Appetizer
- 1 Main Course
- 1 Dessert
Cold Capellini with Sea Urchin and Botanebi (RM218)
Scallop Carpaccio with Kristal Caviar (RM218)
Japanese Wagyu Tartare with Egg Mollet (RM218)
Braised Unagi with Foie Gras (RM218)
King Crab and Avocado Potage (RM218)
*Additional Caviar RM120
*Additional Shaved Alba White Truffles
(3 Gram) RM288
Sea Urchin with Crècy Cream and Kristal Caviar (RM218)
Carpaccio of Rock Lobster with Herb Cream (RM218)
Poached Rock Lobster Salad with Endive and Pear (RM218)
Confit of Foie Gras with Fig (RM218)
Artichoke and Mushrooms Soup with Autumn Truffles (RM218)
Scallop Fricassée with Cauliflower Méuniere and Morel (RM218)
Warm Capellini with Mentaiko and Sakura Ebi (RM218)
Tagliolini with Egg Mollet and Shaved White Truffles (RM318) *(Surcharge RM98)
Gnocchi with Shaved White Truffles (RM318) *(Surcharge RM98)
Morille des Pins with Sesame Chicken Broth and White Truffles (RM318) *(Surcharge RM98)
Cold Capellini with Japanese Abalone (RM388) *(Surcharge RM168)
Braised Japanese Abalone with Seaweed Risotto (RM388) *(Surcharge RM168)
Lobster Pot au Feu (RM318)
Wagyu "Rossini" with Périgueux (RM318)
Tasting Plate of Wagyu (RM628)*(Surcharge RM168)
Roasted Cod with Sicilian Anchovy Sauce (RM318)
Fresh Tagliolini with Carabineros and Coral (RM318)
Aiguillette of French Duck with Foie Gras (RM318)
Miyazaki Ichibo Steak with Condiments (RM180/100Grams) *(Surcharge RM128)
Chestnut Mont Blanc with Caramel Ice Cream (RM78)
Caraibe Chocolate Mousseline with Caramel Salé (RM78)
Tiramisu Feuillantine (RM78)
Fresh Mango with Sorbet and Passion Fruit Granité (RM78)
Warm Chocolate with Bentong Ginger Ice Cream (RM78)
Truffle Honey Ice Cream with Roquefort and Walnut (RM78)
French Farm Cheese 3 Types (RM118) *(Surcharge RM38)
First Course
Cold Capellini with Ocean Trout and Baby Watercress
Second Course
Lightly Smoked Scallop with Puy Lentil Emulsion
Main Course
Fillet of Itoyori with Prawn and Sauce au Vermouth
Alternatively
Grilled Wagyu with Natural Jus and Yuzu
Dessert
Persimmon and Pear Strudel with Vanilla
Coffee or Tea
Sweet Prawn with Ikura and Uni
Cold Capellini with Ezo Abalone
Tarabagani and Avocado Potage
Fillet of Cod with Black Trumpet Mushroom
Seared Foie Gras with Summer Truffles
Granité
Tasting Plate of Wagyu
Truffle Infused Honey Ice Cream with Roquefort and Brioche
Coffee or Tea
First Course
Miyabi Tai Mariné à la Minute
(Sea Bream from Kumamoto)
Second Course
Fruit Tomato and Avocado Gazpacho with Shiso
(Fruit Tomato from Hokkaido)
Third Course
Scallop with Saga Nori
(Scallop from Miyagi)
Main Course
Roasted Ainame with Squid Farci aux Épices
(Ainame from Aomori)
Alternatively
Grilled Wagyu with Sauce Dijonnaise and Radicchio
(Wagyu from Australia)
Dessert
Kyoho Grape with Milk Pudding
Coffee or Tea
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