2 - Mains

*Spanish Pork Belly (GF)

$340

braised with Okinawa black sugar and shoyu
served with bitter melon, tofu and mustard

*Heirloom Carrots (V) (GF)

$188

maple syrup roasted
served with cashew nuts, egg tofu, brussels sprouts and coconut turmeric emulsion

Lamb Shank (GF)

$320

sous vide
served in hot iron pot with garlic scapes, bamboo shoots,
mushrooms, wilted romaine lettuce and fermented bean curd

Hairy Crab (GF) $380

Hairy Crab (GF)

$380

sautéed
tossed with risotto, ginger, snow pea tips, uni and served in bamboo steamer

*Langoustine

$298

wonton
served with cuttlefish “noodle”, onsen egg, crispy yuba, coriander and laksa broth

Duck $640 (for two)

Duck

$640 (for two)

tea smoked and roasted
served with cucumber, scallion, charred pita bread and hawthorn tamarind sauce

Japanese Sea Cucumber

$480

stuffed with Argentina red shrimp then braised,
served with glass noodle egg custard, komatsuna and shellfish consommé

*French Chicken Thigh $360

*French Chicken Thigh

$360

poached
accompanied by conpoy, goji berries, sugar snap pea, mian and vin jaune chicken jus

Wagyu A3 Sirloin $480

Wagyu A3 Sirloin

$480

breaded and deep fried
served with yaki onigiri, mizuna, garlic chips, wasabi, onsen egg and kabayaki sauce

*Black Cod (GF) $360

*Black Cod (GF)

$360

soy glazed
accompanied by scrambled egg white, pea tips and shaoxing wine emulsion