October 25, 2025
menu
✧
FRENCH TOAST
chicken liver mousse | aceto balsamico di modena | chicken skin
24
CAESAR
anchoas del cantábrico | pancetta | parmigiano reggiano | salanova | gem lettuce
26
OYSTERS
pink celery mignonette
30
HAMACHI
pink grapefruit | kumquat kosho | chestnut chip
34
BEEF TARTARE
puttanesca style | beef tendon chips
32
SCARPINOCC
taleggio | kale variation | speck
34
CAPUNTI
grill maitake | porcini crema | pickled white asparagus
34
polenta
chanterelle mushroom | fonduta | spruce tip
34
HOT CHICKEN
bajan hot sauce | slow roast lettuce | thai pickle | ranch
48
Turbot
mayu fumet noir | miso celeriac purèe | celery salad
52
Iberico pork
stonefruit mostarda | umeboshi glazed kohlrabi | shiso & mustard jus
56
DESSERT
MISO cheesecake
red bean curd | hojicha | sesame seed tuiles
20
PEAr
white chocolate and yoghurt crémeux | cranberry granita | whipped frangipane |
hibiscus | milk crisp
22
FROMAGE
selection of cheese | gooseberry compote
22
Menu Degustastion
MIKANDAI
bacon dashi gelèe | sunchoke variations | finger lime | iron buddha tea oil
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 | lap cheong chutney | sesame & peanut emulsion
Turbot
yunnan sour soup | taro variations | pickled daikon | mountain pepper oil
ribeye
coca cola seaweed marinade | celtuce salad | mast-o-khiar
Squash
red date cake | taiwanese black sugar sorbet | pumpkin sabayon