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

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SECOND DISH

Grilled Tumeric Fowl  450

Octopus, Chorizo, Cassoulet 650

One Lobster Tail, Mala Mayo, Lardo 750

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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

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DESSERTS

House Strawberry Cheesecake  200