MORSELS ALA CARTE

For those want to pick and choose, small eaters, big eaters, we have these items available. Take your pick!    

 

Grilled Wild Sri-Lankan Tiger Prawns, served with homemade green curry paste puy lentils, compres...
Sustainable Mottainai Lamb from Western Australia, fed on olives and carrots. Mottainai Lamb Knuc...
Hokkaido Scallop first cured in miso, and cooked one side on the plancha just to char slightly. P...
Scoop up some comforting broth with each clam. Enjoy venus clams steamed in our nourishing dried ...
Rutabaga braised in olive oil. Red cabbage cooked and baked with eggs to make a torta. Served wit...
Corned Venison, first brined for 7 days and further braised, coated with our homemade marmite.  T...

Duck Breast brined in soy and herbs, further aged to intensify it's flavor. Served with chinese ...
Tasty Tofu done in 2 ways cooked in Thai Larb style, served with shirataki konnyaku noodles coate...
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...
Sakura Pork Loin and Boneless Rib slow cooked served pink to fully taste the sweetness of Sakura ...
Sustainable catch aged in kombu we cook it on the plancha, served with braised salsify, barley co...
Kohlrabi braised, served with grilled portobello mushroom, multigrains, homemade marmite and shio...
Coffee Spice Crusted Lactobacillus Organic Chicken Breast, slow poached and finished on the planc...
Toriyama Umami Wagyu from Gunma, bred with the precision of measuring umami. Chef Petrina has vis...
Enjoy our hearty slow braised Black Angus beef short rib in umeboshi and sake instead of the regu...
Paradiso Rooibos tea steeped in milk, made into a pudding. Served with blood orange ginseng honey...
Tuck into our most loved dessert since 2013. Shiro miso whipped marscapone, biscuit fingers soake...