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Our Late Spring/Early Summer Menu

House Made Bread

Anchovy-infused Brown Butter.

Uni & Squid Ink Cracker

Tapioca Pearl Cracker, Uni, Yuzu Kosho Aioli, Wasabi Pea Mousse, Black Sesame Crème, Toasted Nori Powder.

Asian Pear & Scallop Crudo

Pomelo Suprême, Kumquat, Yuzu Vinaigrette, Chili & Herb Oil, Ginger Soy Foam.

Miso Black Cod

Asian Wild Garlic Pesto, Perilla Leaf, Smoked Cream Beurre Blanc, Burnt Chive Oil.

Charred Leek & Mint Pea Soup

Fried Blooming Artichoke, and Purple Garlic Aioli.

Lamb Chops with Pomegranate Chutney

Truffle Potato Purée, Cured Egg Yolk, Leek Ash.

Tea-Smoked Duck and Salad

Dry Aged and Tea-Smoked Duck Breast, Cherry Blossom Au Jus, Morels, Blackberry Compote. Micro-greens, Purple Radish, Asian Pear, Kumquat, Lemon Olive Oil and Aged Sherry Vinaigrette.

Taro & Ginger Ice Cream Bao

Fried Steamed Bao, Black Sesame Caramel, Ginger Snap Crumble, Elderflower Cream, Fresh Mint.

Coffee & Tea Service

Choice.