Course 1 - Choice of:

Chilled leeks
white asparagus, soy-almond vinaigrette, cherries, lovage

Wagyu Beef Tongue Carpaccio
fermented kohlrabi, mala vinaigrette, arugula

Trout Tartare
oro blanco, preserved chilies, jasmine

Course 2 - Choice of:

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

Stuffed Morels
tofu and mushroom parfait, young peas, green garlic, buddha’s hand

Poached Scallops
egg drop sauce, zucchini, chrysanthemum

Course 3 - Choice of:

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

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

Dry-aged Liberty Duck (for 2)  
cauliflower, jasmine-peach, soubise

Dessert - Choice of:  

Vanilla Sponge
red bean, oolong, blackcurrent, blackberry

Lime Leaf Curd
cashew, coconut, white chocolate

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