Dinner
Anche
Oysters & maple mignonette (6 or 12 units)
25/49
Crudo
28
Burrata, pane carasau, broccoli, za’atar, bagna cauda
26
Octopus, potato mousseline, salsa verde, sweet peppers, cucumber
26
Veal sweetbreads tartlet, Jerusalem artichoke, truffle, asparagus
25
Foie gras torchon, orange, tamarind, brioche
32
Main
Linguini, speck, almonds, cauliflower, truffle paste
38
Bucatini, pork flank confit, ‘Nduja, black garlic, soy
37
Gemelli nero, clams, mussels, calamari, tomato, chili, basil
43
Lobster risotto, golden beets, mascarpone, basil
53
Halibut, cauliflower, kale, sweet peppers, Romesco sauce, nuts
49
Duck magret, spelt, mushrooms, baby turnips, gai lan, sea buckthorn
46
Angus beef AAA striploin (20oz), potato puree, vegetables
Market price
Desserts
Biscuit, cream cheese, fig compote, roasted pear
18
Tiramisu
18
Vanilla & passionfruit cream, coconut biscuit, tropical fruits, white chocolate
18
Milk chocolate cream, hazelnut praliné, banana, caramel, Baileys
18
Pastry chef: Masami Waki