SAMPLE TASTING MENU: OCTOBER 2018

 

SPICY SQUID
lemon, fermented pepper

SCALLOP
enoki mushrooms, seaweed, soy


CAULIFLOWER, OYSTER, ROE
cauliflower purée, oyster cream, trout roe
 

HAYMAN SWEET POTATO, KALE, KOJI
roasted sweet potato, sautéed kale, roasted koji cream


PHEASANT, MATSUTAKE, FLOWERS
roasted pheasant, matsutake mushroom, pheasant broth
 

GRILLED MAITAKE
black garlic, mushroom miso, egg, fried parsley
 

ROASTED DUCK
grilled radicchio, barley, miso
 

CHOCOLATE
chocolate sponge, honey, lime, furikake
 

MIGNARDISES
black sesame, toffee gold bar
chocolate, fig miso bon bon
tarragon, peach, ginger macaron
whiskey pâte de fruit
 

* Items are subject to change due to seasonality and availability.

A LA CARTE

WINE LIST

COCKTAILS / BAR