- 1st Course -
watermelon carpaccio. rocket leaf. yuzukosho dressing. toasted buckwheat
- 2nd Course -
miso roasted carrot. pickled grapes. shoyu butter foam sauce
- 3rd Course -
artichoke tempura. tapenade stuffed artichoke. braised puy lentils
- 4th Course -
deconstructed fig tart. crunchy almonds. rhubarb sorbet
All prices are in Ringgit Malaysia and subject to 10% service charge and 6% SST.
Menu and pricing are subject to change without prior notice due to availability of ingredients.