August 2018


Degustation Menu


________ Amuse Bouche ________

Figs. Brillat Savarin. Salted Sakura
Tarabagani + Avruga Tartlet
Squid Ink Tuile. Seared Scallop


________ 1st Course ________

Buttered Endoumame. Pea Tendrils


________ 2nd Course ________

Wagyu Bacon. Haricot Vert


________ 3rd Course ________

Japanese Seasonal Fish. Plum Soup. Ohba




________ 4th Course ________

Lightly Warm Confit Chicken Breast. Truffle Mash


Avant Dessert


________ 5th Course ________

Japanese White Peach. Vanilla Bean Ice Cream. White Wine Jelly



sake pairing add RM168++
wine pairing add RM188++

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 0% GST.
Menu and pricing are subject to change without prior notice due to availability of ingredients.