MAY 31, 2025
menu
✧
FRENCH TOAST
chicken liver mousse | aceto balsamico di modena | chicken skin
22
TREVISO RADICCHIO
ajo blanco | candied almond | roast figs | beet | piave vecchio
24
OYSTERS
tomato dashi gelée | grilled cucumber mignonette
28
KATSUO
tamarillo | chinese radish pickle | coriander oil
32
BEEF TARTARE
tom yum | pomelo | kaffir lime | shrimp cracker
30
SCARPINOCC
taleggio | artichoke variation | speck | chervil
30
CAPUNTI
cuttlefish | lobster bisque | spring bamboo | ramson
32
WHITE ASPARAGUS
pickled & raw | manchego | salted egg yolk mimosa
30
CHANTECLER CHICKEN
morrel farci | braised carrot | vin jaune
40
FLUKE
green curry | confit thai eggplant | pandan
48
RIBEYE
fava bean hummus | snow pea | preserved cabbage
66
DESSERT
miso cheesecake
maple crémeux | fried potato ice cream
20
MANGO
sticky rice | passion fruit | coconut | crisp milk | espelette
22
FROMAGE
selection of cheese | quince compote
22
Menu Degustastion
French Toast
chicken liver mousse | aceto balsamico di modena | chicken skin
KATSUO
tamarillo | chinese radish pickle | coriander oil
HOT SEAFOOD
hot oyster | burnt miso hollandaise | carrot and sea buckthorn
braised abalone | chinese master stock
饺子
PHOENIX EYE JIAO zi
aged chinese black vinegar | ginger variation | Nick’s XO
FLUKE
green curry | confit thai eggplant | pandan
LAMB
belly | loin | green asparagus | soybean
“PIÑA COLADA”
roast pineapple | coconut sorbet | pate fueillétee