AUGUST 21, 2025
menu
✧
FRENCH TOAST
chicken liver mousse | aceto balsamico di modena | chicken skin
22
CAESAR
anchoas del cantábrico | pancetta | parmigiano reggiano | salanova | gem lettuce
24
OYSTERS
hibiscus gelée | rhubarb mignonette | tomato powder | nasturtium
28
MADAI
gin & herb cured | gazpacho | summer cucumber | dill
32
BEEF TATAKI
beef tongue ham | kumquat kosho | beef tendon chips | fresh wasabi
30
SCARPINOCC
taleggio | kale variation | speck
30
CAPUNTI
boston squid | ontario corn | jalapeno | old bay butter
32
polenta
chanterelle mushroom | fonduta | spruce tip
30
HOT CHICKEN
bajan hot sauce | slow roast lettuce | thai pickle | ranch
42
Turbot
green curry | confit thai eggplant | pandan
48
Iberico pork
stonefruit mostarda | umeboshi glazed kohlrabi | shiso & mustard jus
50
DESSERT
cherry cheesecake
sour cherry curd | sweet fermented rice | ontario cherries
20
PEACH
white chocolate and yoghurt crémeux | lavender | earl grey tea meringue | milk crisp
22
FROMAGE
selection of cheese | quince compote
22
Menu Degustastion
MADAI
gin & herb cured | gazpacho | summer cucumber | dill
French Toast
chicken liver mousse | aceto balsamico di modena | chicken skin
HOKkAIDO SCALLOP
korean jang | kimchi | new potato
云石肠粉
MARBLE CHEUNG FUN
cantonese roast duck | soy sauce | sesame & peanut emulsion
Turbot
green curry | confit thai eggplant | pandan
ribeye
coca cola seaweed marinade | celtuce salad | mast-o-khiar
STrawberry
almond genoise | ruby chocolate | elderflower | lemon verbena