Tasting menu

Six courses, one story

Courses build from light to rich before landing on dessert. The menu changes with the seasons — this is what we’re cooking right now.

Amuse-bouche

A single oyster kissed by the coals, finished with makrut lime butter and a little caviar.

Paired with

Dry sparkling wine

First course

Thin-sliced bigeye tuna, lightly pickled cucumber, dill oil and quick-pickled shallot.

Paired with

Sauvignon Blanc

Fish

Crisp-skinned grouper in brown butter and shellfish broth, with young asparagus.

Paired with

Oak-aged Chardonnay

Main

Dry-aged strip loin cooked slowly over charcoal, silky potato purée and a red wine reduction.

Paired with

Syrah

Palate cleanser

A cool spoonful of passion fruit sorbet with Thai basil to reset the palate before dessert.

Paired with

Cold-brewed jasmine tea

Dessert

A paper-thin dark chocolate shell, melted tableside with warm sauce to reveal cream and berries.

Paired with

Late-harvest dessert wine

A vegetarian tasting menu is available with 48 hours’ notice. Courses may shift with what’s best at market each week.