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Hor d’oeuvre Sushi rice topped with Ikura, Tuna, sliced ginger, drop of mayonnaise and cranberry sauce, nori, wrapped with thin rice wrap
Oysters served with ponzu, tobiko, lime, and grated fresh wasabi from wasabi stick
Cod steamed with nori, served with pearl barley braised with macha, dried tomatoes, parsley, and thin sliced cauliflowers
Fillet of Australian Wagyu beef and Foie Gras, served with sautéed spinach, truffle sauce, mushroom, and potato galette (thin sliced and fried)
Crispy skin soy marinated duck breast and confit leg, served with smoked eggplant with ginger, pumpkin puree, coriander, yuzu jus
Petits Fours: a ball with the shell of white chocolate coated with macha powder and green tea/chocolate core
Infinity edge pool right outside on the balcony of the restaurant
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