Menus

daily selection of chef's welcome bite

avocado & calamansi, roasted banana aioli, para nut, salmon caviar, pandan oil & taro chips

seeded rye toast, bacon shallot vinaigrette, wildberry & truffle preserve, whipped gjetost

treviso & castelfranco, parsnip, all the nuts, elderberry honey relish

rhome gems, walnuts, labneh, celery root & minus 8 cider vinaigrette

basil anchoiade, caesar crumbs, preserved lemon ranch, rhone gems

house made semolina brioche, potato crisps

lobster lasagnette, coraline pasta, lobster mushrooms & lobster beurre blanc

burgundy truffles, buttered soft cabbage & date caramel jus

horseradish crema & gremolata breadcrumb

buckwheat blinis, sour cream & smoked sturgeon creme ($145 per ounce)

jidori egg taglierini, vacca rossa parmigiano & french butter ($45)

justin's xo sauce ($12)

fondant amarosa potatoes, sauteed spinach, escarole & lemon, razor clam 'tartar' beurre blanc

crushed fennel & celeriac with preserved lemon & parsley, cauliflower, crispy lentils & pine nuts

stuffed chard, porcini & leek bolognese, red walnut & reggiano aillade, burgundy truffles

hazelnut praline butter, pancetta & hen sausage stuffed treviso, mushroom wild rice

french apple terrine, brussels & bacon, chanterelle mushrooms, huckleberry mostarda

yukon shoestring potato gratin & burgundy truffle, broccoli di ceccio, walnut, rosemary & parmesan olivata ($8 supplement)

a seasonally changing selection served with accompaniments

calvados honey caramel, pink peppercorn & vanilla ice cream

brown sugar oat crumble, whisky sherbet & lingonberry parfait

toasted cacao nib ice cream, chocolate chip cookie crunch, whisky milk glace

charentais sorbet, sauternes gelee, golden kiwi, stone fruit & berries, white chocolate

cannoli classico, salted caramel ice cream, altissio espresso

daily selection of ice cream & sorbets