3 Courses Lunch Menu $420
Fuseau artichoke and whipped Baron Bigod, our oyster mushroom xo
starter:
Two moon distillery cured mackerel with Royal caviar, long cucumber and horseradish
(supplementary $188)
or
May queen potatoes cooked in chicken fat, pickled walnut and preserved ramson
or
Barbequed hen of the woods in miso butter, fermented horseradish and lemon thyme
* * *
Scallop from Hokkaido with chamomile
white asparagus and smoked pike perch roe (supplementary $250)
* * *
main:
14 day dry aged duck, Young moon glow carrots, sauce infused with fig leaf vinegar
or
Day boat sea bass stuffed with Manila clams, Moon Kee watercress and courgettes from Mr Wu
or
Ah shing squash dumplings with baby turnip, aged Lincolnshire poacher and horseradish vinegar
* * *
dessert:
Eco island farm’s calamondin, 100 flower honey, candied pumpkin seed and aged tangerine peel
or
Himalayan mulberry from Pat Heung, Mountain marigold cream and preserved perilla
or
Frozen Tunworth cheese, Alpine plum, buckwheat crumb and lemon thyme
* * *
3 GLASSES LUNCH MENU WINE PAIRING $320
Melon de Bourgogne, Clisson, Muscadet Sévre et Maine, Loire, France, 2020
or
Depperu, Vermentino, Ruinas, Colli del Limbara, Sardinia, Italy, 2021
or
Tenbi, Tokubetsu Junmai, Choshu Shuzo, Yamaguchi, Chugoku
* * *
supplementary $280/ 100ml
Jobard Morey, Meursault, Les Narvaux, Burgundy, France, 2020
* * *
Nerello blend, Girolamo Russo, 'a Rina', Etna Rosso DOC, 2020
or
Domaine Bonnardot, Cote d'Or Blanc, Clos Botaveau Monopole, 2021
or
Nerello blend, Girolamo Russo, 'a Rina', Etna Rosso DOC, 2020
* * *
Moscato Bianco, Bricco Delle Merende, Moscato d'Asti, 2022
3 GLASSES NON-ALCOHOLIC PAIRING $180
Green apple, Lapsang Souchong, dashi
or
Green grape, pomelo, lime
or
Hojicha, local honey
* * *
Beetroot, rice scent aged Puerh, lingonberry
or
Jou Netto Gyokuro, yuzu
or
Beetroot, rice scent aged Puerh, lingonberry
* * *
Cocoa husk, crystal pear
still/sparkling water per person $38
please note that the whole party must order the same menu
if you have any dietary requirements or allergies please alert a member of our team