Seasonal Specialty Main Course

PRIX FIXE MENU

Discover 3-Course

(RM580 nett per person)

1 Appetizer
1 Main Course
1 Dessert


Experience 4-Course

(RM680 nett per person)

2 Appetizers
1 Main Course
1 Dessert


*Vegetarian options are available. This Vegetarian Menu need one day notice in advance.
Please contact us for the further information.
Signature Main Course
mushrooms
abalone risotto

SIGNATURE SET MENU

(RM850 nett per person)
(Please note, our Main Course is needed to Pre-Order).

Amuse Bouche
Cantabrian Anchovy on Toast 

First Course
Scallop Carpaccio with Caviar

Second Course
Cold Capellini with Sea Urchin and Botanebi

Third Course
Grilled Langoustines with “Ojiya” Rice

Fourth Course
Sole with Oysters “Alice”

Fifth Course
Unagi with Foie Gras and Port Wine Sauce

Palate Cleanser
Granité

Main Course
Miyazaki Beef with Condiments

Alternatively

Étuvée of Lobster with Tomalley and Cognac Sauce

Pre Dessert
Sweet Melons with Vanilla Jelly

Dessert
Truffle Infused Honey Ice Cream with Roquefort and Brioche

After the Dessert
Malaysia Nama Choco

Coffee or Tea
Petit Fours

*Kindly advise us your dietary requirement in advance.
We may not be able to accommodate any last minute changes.

WEEKLY SPECIAL DINNER

17th-23th May 2025

(RM388 nett per person)
(Please note, our Main course is needed to Pre-Order)

First Course
Broiled Aori Ika Tartare with Cold Pasta
(Aori Ika from Japan)

Second Course
Ocean Trout with Wild Asparagus and Bottarga
(Ocean Trout from Autralia)

Third Course
Landes White Asparagus with Wild Caught Prawn
(Asparagus from France)

Palate Cleanser
Granité

Main Course
Mako Karei with Scallop Mousse Stuffed Morels and Sauce au Vin Blance
(Mako Karei from Japan)

Alternatively

Black Angus Beef with Sautéed Mushrooms and Grain Mustard
(Beef from Australia)

Dessert
Coconut Tartlet with Green Apple

Coffee or Tea

EXECUTIVE FRIDAY LUNCH MENU

23th May 2025

(RM248 nett per person)
(Please note, our Main Course and Dessert is needed to Pre-Order).

*Add-On RM 98 to savor both Main Courses.

First Course
Hokkaido Scallop Carpaccio with Shiso and Yuzu jus

Second Course
Spicy Braised Lamb with Saffron Pilaf

Main Course
Shima Aji with Hotaru Ika

Alternatively

Roasted Duck with Red Wine

Dessert
Poire Belle Hélèna

Coffee or Tea

* Prices quoted are inclusive of 6% SST
** All menus and pricing are subject to change, please contact us if you require further information.
FREE CORKAGE for bottles of Wine and Champagne! and based on 50 percent of the reservation numbers per table. Kindly advise us your dietary requirement in advance. We may not be able to accommodate any last minute changes.
Signature dish