1. SCALLOPS 2-WAYS
RAW AND COOKED WITH
SWEET CORN, SCALLIONS
AND CRISPY GINGER FRITES

2. PORK BELLY IN PASTRY
CRUST WITH SMOKED
PORK FOAM AND SLOW
COOKED ADZUKIS

3. STONE CRAB ~ CORN
CAKE WITH AVOCADO –
EDAMAME MASH AND
MOMIJIOROSHI AÏOLI

4. COPPER RIVER SALMON
TANDOORI WITH LOBSTER
~ CHANA KOFTA AND
SLOW BRAISED LENTILS

5. MAHIMAHI SUSHI MOUSSE
WITH PIQUILLO MAYO,
SQUID INK PAINT AND
PICKLED ROOT SLAW
BRAISED BEEF SHORTRIB
WITH SWEET POTATO
RAVIOLI, PICKLED SHIMEJI
AND FRIED LEEKS

6. HARASUME NOODLE
WRAPPED BLACK COD
WITH BOK CHOY PURSE
AND DAIKON LEATHER

7. WAHOO POKÉ WITH
AVOCADO, CHILE,
MANGO, POACHED APPLE
AND PLANTAIN CHIP

8. FOIE GRAS TORCHON
WITH SOBA CAKE, NIGORI
SAKE GELÉE AND GOJI ~
PLUM RELISH

9. PAN ROASTED DUCK
BREAST WITH SOYBEAN
CAKE, BEET CHUTNEYAND
HARICOT VERT

10. MANGOSTEEN CRÈME
BRÛLÉE WITH CANDIED
MANGO, TOASTED
COCONUT AND GREEN
TEA SHORTBREAD

11. YELLOWFIN TARTARE WITH
KOJI SALT, AVOCADO,
SHAVED DAIKON, SHISO,
CHILE AND KEY LIME
SCALLOPS 2-WAY WITH
BEET PAINT, SWEET CORN.
FENNEL, GINGER AND
FRIED ROOT CHIPS

12. POPCORN PRAWNS WITH
GUAJILLO CHILE AÏOLI,
CILANTRO, SESAME SEEDS
AND KEY LIME

13. PORK “TSUKUNE”
YAKITORI SKEWERS WITH
PORK TARE SAUCE AND
MELTED GRUYERE

14. 6’ VALENCIAN PAELLA WITH
CHORIZO, CHICKEN,
PRAWNS. TOMATO,
SAFFRON AND MANCHEGO

15. CHARCOAL BROILED
“BONJIRI” CHICKEN TAILS
WITH GRILLED LEMON,
SWEET SOY AND CHIVES

16. BBQ MOROCCAN
OCTOPUS WITH HARISSA
SPICE PASTE, CHILE
PEPPERS AND PARSLEY
“OCTOPUS 5-WAYS”
1/SASHIMI WITH UME PLUMS
2/PASTRAMI ON GERMAN RYE
3/TERRINE WITH KIELBASA AÏOLI
4/TAKOYAKI WITH TONKATSU
5/BACON WITH CURED EGG YOLK

17. ROGAN JOSH MUTTON
CURRY WITH CHANA
MASALA, COCONUT
CHUTNEY AND CUMIN CHIP

18. HAMACHI CRUDO WITH PEA
CRUST, SWEET PURÉE, PEA
TENDRILS AND ORGANIC
PEA SHOOTS

19. PAN ROASTED SCALLOPS WITH
ROASTED APPLE – CELERY
ROOT PURÉE, CARAMELIZED
BACON, CANDIED
MOROCCAN OLIVES AND
CRISPY QUINOA
SAMOAN LOBSTER OKA WITH
FRESH COCONUT, PEANUT,
DRIED TOMATO, CILANTRO,
SPROUTS, LIME AND PALM
SUGAR THAI CHILE DRESSING

20. THE YARDBIRD 8-HR SMOKED
CHICKEN SANDWICH WITH
SMOKED BACON, AGED
CHEDDAR, ROASTED
MUSHROOMS AND CAROLINA
MUSTARD BBQ SAUCE

21. MAPLE MISO BLACK COD
ON A HOT STONE WITH
CRISP SOBA NOODLES,
SHIITAKE MUSHROOMS
AND FRIED LOTUS ROOT

22. OCTOPUS TERRINE,
PAPRIKASH SAUCE
AND SMOKED CHORIZO
TANDOORI WINGS
DRUMETTES WITH
ROARING 40’S BLUE
LOBSTER ~ JALAPENO,
CORN SAUSAGE WITH
PIQUILLO PEPPERS
CHAR-BROILED
SARDINES WITH
CHILE ~ LIME SALT
ARANCINI WITH
TALEGGIO CREAM,
CAPERS AND CHIVES

23. BEEF TATAKI BUNDLES
WITH EDAMAME PUREE
AND MARINATED TOFU
CHERRY MISO SALMON
DAIKON ROLLS WITH
TOASTED EGG YOLK
LOBSTER, LANGOUSTINE
AVOCADO, TRUFFLED
BEAN PURRE AND
CAVIAR ON BEET CHIP
TUNA TARTAR IN DAIKON
CUP WITH CAPERS,
ROASTED BEET AND
CANDIED BLACK OLIVE

24. DUMPLING DUO
MENCHI KATSU BEEF WITH
TONKATSU AND OYAKI SOBA
DUMPLING WITH OCTOPUS,
CANDIED BACON & UNI BUTTER

25. BEET CURED SALMON
GRAVADLAX WITH SIX-
SEAWEED SALAD, PICKLED
BEETS, BEET ~ HORSERADISH
PAINT, HAND SHAVED DAIKON,
TOASTED EGG YOLKS AND
ORGANIC IKURA ROE
BLUE CRAB, ROASTED APPLE
AND CANDIED GINGER
“CRYSTAL” DUMPLING WITH
DUCK EGG ~ MUSTARD SAUCE,
FRIED LEEKS AND GOJI BERRIES
“PLEA TRAY” BARRAMUNDI WITH
PEANUT, THAI CHILE, FISH SAUCE,
COCONUT, BANANA PLAMS, LIME
LEAF, LIME JUICE, FRIED GINGER
AND POTATO CRISPY HOOP

26. BEEF, SALMON AND PORK
TANDOORI SKEWERS WITH
FRESH GROUND TANDOORI
PASTE, HOUSEMADE YOGURT,
DEHYDRATED BEETS, FRIED
GARLIC, LIME JUICE, KASHMIRI
AND “RESHAMPATTI” CHILE
MASALA KAHARI GOSHT WITH
CHANA SPICE, TOMATO,
GHOST CHILES, FRESH MADE
PANEER, COCONUT BASMATI
RICE, FRIED SHALLOTS,
SAWTOOTH CORIANDER AND
KOLONJI CHAPATI
“SAMLAA KHAENG PHET”
“CAST IRON POT”
CAMBODIAN CHICKEN
CURRY WITH LEMONGRASS,
GINGER, COCONUT MILK,
CHILE, TURMERIC, SWEET,
POTATO, LONGBEANS, LIME,
SWEET BASIL AND SCENTED
JASMINE RICE

27. “GNOCCHI DI RICOTTA E SPINACI”
WITH TALEGGIO CREMA, GARLIC
CONFIT, TOASTED “PANGRATTATO”
BREAD CRUMBS AND OLIO
DI TARTUFO BIANCO
“SIHANOUKVILLE” PRAWN ~
POACHED PEAR “CRYSTAL”
DUMPLING WITH ROASTED
CAULIFLOWER –APPLE PUREE,
TOASTED EGG YOLKS AND CHIVES
CAMBODIAN FISH AMOK WITH
BARRAMUNDI, YELLOW KROEUNG
“AMOK” PASTE, COCONUT MILK,
TURMERIC, LEMONGRASS, FINGER
CHILES AND LIME LEAF
PAN ROASTED DUCK BREAST WITH
SEARED ROUGET FOIE GRAS,
CARROT ~ CARDAMOM REDUCTION,
PASSITO POACHED FIG POLENTA
AND FENNEL – GINGER ESSENCE

28. EGGS BENEDICT WITH WAKAME
SEAWEED, HOUSE CURED
GRAVADLAX, FRESH BAKED
CRUMPETS AND KAMPOT
PEPPERCORN HOLLANDAISE
VEGETARIAN PHAD THAI NOODLES
WITH PEANUT, MUSHROOM,
EGGPLANT, PEPPERS, BEAN SPROUTS,
SNOW PEAS, CHILES, EGG AND
BOK CHOY IN A TAMARIND ~
COCONUT SAUCE
CHILLED CHA SOBA GREEN TEA
NOODLES WITH WALNUT MISO
DRESSING, SWEET SOY GLAZED
SHIITAKE MUSHROOMS, MARINATED
TOFU, SLIVERED SNOW
PEAS AND SCALLIONS
KAMPOT PEPPERCORN MUD CRAB
WITH PEPPERS, FRIED GARLIC,
OYSTER SAUCE, SCALLIONS,
CORIANDER AND SESAME OIL