july 25th, 2025
menu
✧
FRENCH TOAST
chicken liver mousse | aceto balsamico di modena | chicken skin
22
CAESAR
anchoas del chantábrico | pancetta | parmigiano reggiano | salanova | gem lettuce
24
OYSTERS
hibiscus gelée | rhubarb mignonette | tomato powder | nasturtium
28
Shima-Aji
gin & herb cured | gazpacho | summer cucumber | dill
32
BEEF TATAKI
beef tongue ham | cumquat kosho | beef tendon chips | fresh wasabi
30
SCARPINOCC
taleggio | artichoke variation | speck | chervil
30
CAPUNTI
boston squid | ontario corn | jalapeno | old bay butter
32
polenta
chanterelle mushroom | fonduta | spruce tip
30
CHANTECLER CHICKEN
morrel farci | braised carrot | vin jaune
40
Turbot
green curry | confit thai eggplant | pandan
48
RIBEYE
confit Italian eggplant | preserved cabbage
66
DESSERT
miso cheesecake
maple crémeux | fried potato ice cream
20
SUMMER BERRY
white chocolate and yoghurt crémeux | prickly pear | orange blossom | milk crisp
22
FROMAGE
selection of cheese | quince compote
22
Menu Degustastion
French Toast
chicken liver mousse | aceto balsamico di modena | chicken skin
Shima-Aji
gin & herb cured | gazpacho | summer cucumber | dill
HOKAIDO SCALLOP
korean jang | kimchi | new potato
饺子
PHOENIX EYE JIAO zi
aged chinese black vinegar | ginger variation | Nick’s XO
Turbot
green curry | confit thai eggplant | pandan
LAMB
belly | loin | green asparagus | soybean
STrawberry
almond genoise | ruby chocolate | elderflower | lemon verbena