Omakase/Degustation Menu

Homemade petit four by pastry chef - Coconut cream parfait with pineapple gel, pistachio macaron, hazelnut and chocolate pate choux, strawberry marshmallow, earl grey bon bon.

Hojicha sponge with hojicha mousse and white chocolate. Laced with seasonal Sollies figs and fig juice.

Paired with the Fritz Haag Brauneberger Juffer Riesling Spatlese 2016. Well balanced Riesling with a long, smooth finish.

Velvety 40% chocolate mousse with caramel for a hint of saltiness. We were told that a unique ingredient was used here to cover up the sweetness of the dessert - Raspberry soya sauce. The delicate tuile made of egg white added a nice touch of texture to the dessert!

The radiant deep golden 2001 Sauternes had a rich, intense, creamy finish with profound notes of honey, beeswax and apricot. Best paired with chocolate. And foie gras!

The perfectly cooked A5 Omi wagyu sits in a beautifully piped ring of pea purée, then topped with the rich beef jus. The meat is so tender, it threatens to fall apart when bite into. Served with bed of tiny peas with pickled shallots and mushrooms, it was a dream combination. Not forgetting the lovely sweetbreads confit in duck fat that almost stole the show from the beef.

The bright red robe Pigeoulet Vin de Pays de Vaucluse 2016 which with the beef had a deep, vibrant red fruit flavor, with good length and concentration and a hint of spice on the finish. Elegant and classy blend.

Hokkaido hairy crab that’s poached, deshelled and served in a broth of corn nage brimming with sweetness from the white corn. The flesh of the crab meat was delicate and sweet. It was truly a lovely marriage of rich intense flavors in every bite, brilliant move with the infusion of lemongrass & coconut cream in the nage, almost reminiscent of Thai cuisine!

Expansive and mellow, the clear golden yellow Condrieu had an all rounded harmonious floral and fruity notes, perfumed with a lingering sweet aroma.

The crayfish from Western Australia is poached for around 40 seconds, and then barbecued (right at your table by chef Stroobant himself). The smoky crustacean is then served with finger lime and a turnip tea, which added an elemental balance to the dish.

Full bodied with depth, the Meursault vieilles vignes 2016 - Domaine Pernot Belicard paired with the marron was reminiscent of deep oak with buttery cream.

Golden osetra caviar, buttermilk parfait with hokkaido scallops and Jerusalem artichoke. This was so delicate and beautiful, a masterpiece indeed.

This was paired with the Hunky Dory 2016 Tangle Estate Grown Organic blend of Pinot Gris, Gewurztraminer & Riesling. Refreshing and light NZ blend of three varieties into a complex and harmonious whole. Full flavored lingering finish to bring out the sweetness of the scallops.

Sea urchin with egg royale, fatty tuna, air fry omi beef wrapped with mushroom & radish

The meal started with a series of snacks. Fermented celeriac parfait with apple & yuzu zest, pickled and smoked golden beetroot with Dijon mustard, parsnip and cacao nib tartlet

Cheese platter with quince paste and hazelnut crisps

Gianduja “Pot De Crème”. Gianduja cream, chocolate shortbread, hazelnuts, raspberry lychee sorbet