Appetizers
Signature Appetizers
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)
*Additional Caviar RM120
*Additional Shaved Summer Truffles 5 Grams RM80
Seasonal Specialty Appetizers
Sweet Prawn Carpaccio with Sea Urchin (RM188)
Mirugai Carpaccio with Sea Urchins (RM188)
Cold Landes White Asparagus with Confit of Foie Gras (RM188)
Poached Hokkaido Extra Large Green Asparagus with Oscietra Caviar (RM188)
Warm Landes White Asparagus with Truffle Sabayon (RM188)
Seared Foie Gras with Roasted Fig (RM188)
Seared Hokkaido Scallop with Cauliflower Meunière and Summer Truffles (RM188)
Warm Capellini with Mentaiko and Hotaruika (RM188)
Main Courses
Signature Main Course
Maine Lobster Pot au Feu (RM288)
Wagyu "Rossini" with Périgueux (RM288)
Tasting Plate of Wagyu (RM388)*(Surcharge RM80)
Seasonal Specialty Main Course
Lobster with French Petit Pois and Bisque Sauce (RM288)
French Sole Meunière with Black Trumpet and Summer Truffles (RM288)
Côtelette of Saltbush Lamb with Mozzarella and Harissa (RM288)
Wagyu Tenderloin with Wild Asparagus, Morel Sauce and Summer Truffles (RM288)
Braised Wagyu Tongue with Madeira (RM288)
Executive Friday Lunch
24 May 2019 (Friday)
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
Lightly Smoked Ocean Trout with Wild Asparagus
Second Course
Asari Clams and French Petit Pois Risotto and Nori
Main Course
Fillet of Samekarei with White Asparagus
Alternatively
Grilled Wagyu with Summer Truffles
Dessert
Pithivier with Chocolate and Milk Sorbet
Coffee or Tea
