Chef Degustation Menu

7 Courses

Chef Degustation Menu

7 Courses

Aperitif

Welcome Drink
Gin, Vodka, Martini Bianco, kaffir lime tincture, sea salt, earl grey tea

Amuse Bouche

Warung Tani Garden Vegetables
Fermented Chilli
Sake Ozeki Junmai Daiginjo Osaka Ya Chobei (25 ml)

Caviar a Legumes

Parsley Emulsion
Tanqueray Gin, Dry Vermouth, Sea Salt ½ Pinch, Soda Water

Sugar Crusted Organic Beet

Beet Tartar, Beet Oil, Dill, Cultured Cream
Bulleit Bourbon, Ricard, Port Wine, Campari, Clarified Orange

Warm Pickled Squid

Extra Virgin Coconut Oil, Honeydew-Cucumber and Pandan Leaves 2016 | Tommasi Le Rosse Pinot Grigio, Venezia, Italy

Tsukiji Hotatei Carpaccio

Soya, Sesame, Wakame, Radish
Bulleit Bourbon, Tanqueray, Sake, Umami Liquid

Crusted “Day Caught Snapper”

Clam and Mussel Nage, Asparagus Cream
2013 | Deetlefs Chenin Blanc, Bredekloof, South Africa (75 ml)

Butter Poached “Bay Rock Lobster”

Cauliflower, Potato, Chardonnay Uni Emulsion
2009 | Vina Ventisquero Grey Chardonnay, Cassablanca valley, Chile (75 ml)

Cuvee De Bali “Soufflé”

Passion fruit ice cream
NV| Sababay Winery Mascetti, Buleleng, Indonesia (25 ml)

Mignardises

Chef Degustation Menu

5 Courses

Chef Degustation Menu

5 Courses

Aperitif

Welcome Drink
Gin, Vodka, Martini Bianco, kaffir lime tincture, sea salt, earl grey tea

Amuse Bouche

Warung Tani Garden Vegetables
Fermented Chilli
Sake Ozeki Junmai Daiginjo Osaka Ya Chobei (25 ml)

Caviar a Legumes

Parsley Emulsion
Tanqueray Gin, Dry Vermouth, Sea Salt ½ Pinch, Soda Water

Sugar Crusted Organic Beet

Beet Tartar, Beet Oil, Dill, Cultured Cream
Bulleit Bourbon, Ricard, Port Wine, Campari, Clarified Orange

Tsukiji Hotatei Carpaccio

Soya, Sesame, Wakame, Radish
Bulleit Bourbon, Tanqueray, Sake, Umami Liquid

Crusted “Day Caught Snapper”

Clam and Mussel Nage, Asparagus Cream
2013 | Deetlefs Chenin Blanc, Bredekloof, South Africa (75 ml)

Cuvee De Bali “Soufflé”

Passion fruit ice cream
NV| Sababay Winery Mascetti, Buleleng, Indonesia (25 ml)

Mignardises

Chef Degustation Menu

3 Courses

Chef Degustation Menu

3 Courses

Aperitif

Welcome Drink
Gin, Vodka, Martini Bianco, kaffir lime tincture, sea salt, earl grey tea

Amuse Bouche

Warung Tani Garden Vegetables
Fermented Chilli
Sake Ozeki Junmai Daiginjo Osaka Ya Chobei (25 ml)

Caviar a Legumes

Parsley Emulsion
Tanqueray Gin, Dry Vermouth, Sea Salt ½ Pinch, Soda Water

Butter Poached “Bay Rock Lobster”

Cauliflower, Potato, Chardonnay Uni Emulsion
2009 | Vina Ventisquero Grey Chardonnay, Cassablanca valley, Chile (75 ml)

Cuvee De Bali “Soufflé”

Passion fruit ice cream
NV| Sababay Winery Mascetti, Buleleng, Indonesia (25 ml)

Mignardises