MORSELS ALA CARTE
For those want to pick and choose, small eaters, big eaters, we have these items available. Take your pick!
Scoop up some comforting broth with each clam. Enjoy venus clams steamed in our nourishing dried ...
Duck Breast brined in soy and herbs, further aged to intensify it's flavor. Served with chinese ...
PHUTURE MEAT done in Thai Larb style, served with shirataki konnyaku noodles coated with coconut ...
Whole Galician Octopus is poached slowly in Ichiban dashi and further put on the grilled to be ch...
A bowl that takes 3 days to make just for you. Our Duroc pork is marinated in alliums and pineapp...
$42.00
Stockyard Black Angus Beef Short Ribs | okinawan sweet potato, ume sake jus, shio koji wasabi
Enjoy our hearty slow braised Black Angus beef short rib in umeboshi and sake instead of the regu...
Tuck into our most loved dessert since 2013. Shiro miso whipped marscapone, biscuit fingers soake...
Rutabaga sous vide finished on plancha, fermented swiss brown mushroom, mango mushroom dashi, pic...
Hokkaido Scallop cured in shiro miso, served with lacto-fermented corn and baby scallop, chicken ...
BVP Quail brined and rubbed with Panch Phoran, a Bengali Five Spice. Served with cabbage emulsion...
KIWI LAMB WITH A TWIST
Salt laden winds continually dust the herb filled pastures our lambs graze...
Salt laden winds continually dust the herb filled pastures our lambs graze...
Battle Spanish Pork Belly braised slowly in clear stock. Kurobuta Pork Cheek smoked in Lapsang S...
$32.00
Sustainable Catch | tri-colored quinoa, pickled green mango, mango curry sauce, crispy kailan
Sustainable catch cooked on the plancha, served with delectable mango curry sauce, pickled green ...
Grilled Wild Sri-Lankan Tiger Prawns marinated in homemade Chettinad paste, served with strawberr...
Toriyama Umami Wagyu from Gunma, bred with the precision of measuring umami. Chef Petrina has vis...
Milk and cream steeped with lemon balm, set into panna cotta with no gelatin. We use iota and kap...