Course 1 - Choice of:

Weiser Brilliant & Bonny Melons
chilled leeks, lemon cucumber, soy-almond vinaigrette, lovage

Wagyu Beef Tongue Carpaccio
fermented kohlrabi, mala vinaigrette, arugula

Tartare of Raw and Roasted Tomato
smoked trout roe, ebony rose plum, fig leaf

Course 2 - Choice of:

Duck Sausage en Crépinette
apple condiment, red braised daikon, swiss chard

Ragù of wild mushroom,
tofu gnudi, marinated eggplant, spring garlic

Butter-poached Prawn
corn, vadouvan, pattypan squash

Course 3 - Choice of:

Roasted Local Fish
preserved mustard, green Sichuan peppercorn, fennel, glass noodles

Grilled Short Rib
black garlic, cabbage and leek terrine, yuxiang, pepper jus

Spiced Lamb Saddle
cauliflower, jasmine-peach, soubise

Dessert - Choice of:  

Roasted Strawberry
lemongrass, cashew butter

Sweet Corn Sabayon
black sesame, blueberry, butter mochi 

Banana Pudding
rum gel, tonka cream, brown butter
(with 8g N25 ossetra caviar + $45)

Supplements:

Celery Root Blini
crème fraiche, N25 ossetra caviar, reduction of apple and black vinegar

Bub & Grandma’s Sesame Sourdough
-Bordier demi sel butter
-Bordier seaweed
-Bordier roscoff onion

Mapo Tofu
roast sweetbreads, koshihikari rice

Fried Boneless Leg of Chicken
morita chili crisp jus, soy pickles 

Duck Fat Rice

Wine