Menu JUL 2019 - AUG 2019
SMALL PLATES
Blue Swimmer Crab, Capellini, Caviar 200
Triple Corn, Burnt Butter, Feta Cheese 250
Charred Lettuce, Anchovy Creme Fraiche 250
A4 Beef Sukiyaki, Soy Sauce, Cured Egg Yolk 480
Beef Tongue, Salsa Verde 350
Charred Cabbage, Sesame Miso Sauce, Lardo 250
A4 Wagyu (50g) and Sea Urchin Smørrebrød 580/piece
SECOND DISH
Grilled Tumeric Fowl 450
Octopus, Chorizo, Cassoulet 650
One Lobster Tail, Mala Mayo, Lardo 750
JOSPER GRILL
Iberico Pork Ribs, House Classic BBQ Sauce S 750 / L 1350
Lamb Rack, White Miso Green Sauce S 1350 / L 2500
Full Blood Wagyu “Infinite” Picanha MS 7+ (AUS) 480 per 100g
45+ Days Dry Aged Wagyu Striploin MS 5/6 (AUS) 500 per 100g
Minimum Thickness: 1.2 inches
Wagyu “Ranger Valley” Ribeye MS 9+ (AUS) 750 per 100g
Minimum Thickness: 1.2 inches
Wagyu “Ranger Valley” Tomahawk MS 5/6 (AUS) 450 per 100g
Minimum size: 1200g
A5 Wagyu “Ohmi” Top Sirloin (JAP) 720 per 100g
A5 Wagyu “Ohmi” Tenderloin (JAP)
Chateaubriand 1200 per 100g
Filet Mignon 900 per 100g
“OH MY SUPPER!!!” S 1350 / L 2500
Beef Lardo Garlic Fried Rice 400
Sea Urchin Topping 1000
“OH MY SEA” (Lobster XO Fried Rice) 1650
DESSERTS
House Strawberry Cheesecake 200