November 2018 Menus

Kikubari-Dining.jpg
 

Experience our delectable November menus.

Give your palate a luxurious treat with Kikubari's November menus. Blurring the lines between east and west is our hallmark here. Whatever your expectations are, leave them at the door and let us delightfully cross boundaries with an open mind. You will savour the surprise that comes with willing exploration. Don't miss our ever-evolving progressive presentations by our award-winning Chef Jun Wong. 

Call us to reserve your place today.

 

006.jpg

Tasting Menu
November 2018

 

- Amuse Bouche -

uni. avruga. nasu. dashi jelly
goma dofu
porcini tartlet

tsukinoi, ‘hikoichi’ junmai

  

- 1st Course -
fruit tomato carpaccio. vierge salsa. finger lime caviar

kokuryu, ‘kuzuryu’ ippin

 

- 2nd Course -
tsukune meatball soup. mitsuba. tofu

KID junmai ginjo

 

- 3rd Course -
japanese seasonal fish. stir fry renkon

tatenokawa, junmai daiginjo “seiryu”

 

- Granité -
 

- Main Course -
duck confit. anpo gaki. aburi foie gras
daishichi, kimoto junmai

 

- Avant Dessert -

 

- Dessert -
kyoho grape. granité. white wine jelly.vanilla ice cream

benichu Ume-shu 20

 

RM398++
Sake pairing add RM198++


007.jpg

NOTE: **Our degustation menu is designed to be enjoyed by the whole table. 

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.


001.jpg

Meatless Mondays
November 2018

 

-  1st Course -
avocado aioli. turnips. raw watercress. pickled chilli


- 2nd Course -
"favourite chips". chive. onion sour cream. potato. savoury herb hrumble


- 3rd Course -
infused Nasu. chimicuri. 
smoked broccoli. whipped broccoli. crunchy tuile 


- 4th Course -
blueberry sable breton. pomelo. lemongras milk sorbet

 

RM198++

004.jpg

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.