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A la carte

A sample A la carte menu

We recommend that guests choose four or five plates to share between 2 people.

$14
Burrata mozzarella with heirloom tomatoes, kiwi berries, basil pesto

Chilled almond soup with roasted spot prawns and summer vegetables

Slow braised octopus, confit fingerlings, potato foam, olive toast

Cured Scottish salmon, tomato jelly, paddle fish caviar, basil oil

Pressed foie gras and black figs, Pedro Ximénez reduction, toasted brioche

Sashimi of fatty tuna, golden eye snapper and white salmon
($8 supplement)

$18
Hand-dived sea scallops, cauliflower purée and sherry vinegar reduction

Pan-fried Arctic char with orzo, pickled Japanese mushrooms and dashi

King prawn ravioli, creamy fennel purée, light lobster bisque

Crispy veal sweetbread, orange and chorizo compote, maitake mushroom

Slow poached rabbit loin, confit beet salad, anchovies and caper vinaigrette

Honey and soy roasted quail, sautéed foie gras, saffron and pear chutney

 

The A la carte menu, continued

$22
Steamed sea bass, roasted langoustine, paddle fish caviar, basil sauce
($10 supplement)

Broiled black cod, pig’s tails with Kumamoto oysters, celeriac purée

Roasted jidori chicken breast, wild mushroom ballottine, bacon and onion cream

Top sirloin of Sonoma lamb and confit shoulder, creamy pomme purée, rosemary jus

Roasted squab with sweet corn polenta, sweet corn emulsion and summer truffle

Beef fillet and slow cooked short rib, cipollini onion, baby beets

Desserts $10
Meyer lemon pudding cake with confit blueberries,
tarragon and buttermilk sherbet

Pineapple soufflé with toasted coconut
and Thai curry ice cream

Rose water sabayon, mandarin orange four ways
and cinnamon ice cream

Chilled coconut tapioca with passion fruit,
candied ginger and milk chocolate, star anise sorbet

Milk chocolate and brown butter caramel fondant
with roasted banana, cardamom ice cream

Crème fraîche panna cotta with strawberry gelée,
acacia honey and thyme crumble

 

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.