Served: 11th of April until 10th of May • 16th of May until 14th of June
Tuesday thru Friday 6:00pm to 7:30pm, Saturday 6:00pm to 8:00pm

first course
Fried green tomatoes, gouda mornay, and mache 7

Wild boar terrine, parsnip puree, and basil foam 8

Dandelion-sylvetta salad, shallots, walnuts, and lemon vinaigrette 6

Smoked trout, crab salad, and cilantro-chili foam 8

D’epices sweetbreads, fennel, and veal reduction 8

Pan-roasted quail, turnips, and balsamic beurre noisette 8

Crisp buster crab, pea-green garlic consommé, and pea shoots 10

Cucumber consommé, buttermilk sorbet, and dill oil 8

Smoked chestnut veloute, pickled mushrooms, and onion crema 8

main course
Crisp asparagus, beluga lentils, and saffron crema 18

Pan-roasted tofu, spring succotash, and basil bubbles 18

Blackened cobia, morel risotto, and rapini 22

Wood-grilled spot prawns, turnips, and red wine fondue 26

Pan-roasted barramundi, beet truffade, and bok choy 22

Seared king salmon, crab pedestal, and swiss chard 22

Wild mushroom crusted lamb rack, hoe cakes, and ratatouille 26

Sautéed duck, duck confit risotto, dandelion, grapefruit-duck reduction 20

Braised short rib, crushed fingerling potatoes, asparagus, and sauce bearnaise 24

Pan-roasted Kurobuta pork, bok choy, and sage demi 22

dessert
Strawberry shortcake and strawberry-honeydew consommé 8

Apricot-walnut cake and thyme ice cream 8

Rhubarb semifreddo and goat cheese sorbet 8

Mango-ginger bread pudding, ginger-caramelized lime ice cream, and hazelnuts 8

Crispy goat cheesecake, dill sorbet, and goat cheese anglaise 8

Orange-soy ice cream sandwich and candied orange blossoms 8