Choose your dishes from a select Express Set Lunch menu with favorites like BVP Quail Biryani and classic Milo Tiramiso.
Classic Lunch
Steamed Venus Clams | dried fig chicken broth, homemade kimchi, pickled wakame
Char...
Grab your finger lickin Lamb Ribs and build your own 4-course set lunch. Enjoy classics such as Steamed Venus Clams and new Fall Menu favorite like Quail Biryani.
Enjoy Morsels Vegetarian Set Lunch at Home, with new favorites like Nasu Eggplant Puttanesca cooked with rice cake.
Enjoy your Pescetarian Seafood Set Lunch at home with new Morsels Fall favorites like Patra Ni Machi Ling Cod and Wild Sri-Lankan Tiger Prawns.
Love Meat? Enjoy our Meat Lovers Set Meal with finger licking Lamb Riblets coated in beet bbq glaze, and finish with Quail Biryani.
Enjoy a delectable 9-course omakase dinner for 2pax.
Let us do the thinking, and you can just sit...
Enjoy a delectable 9-course omakase dinner for 4pax.

Let us do the thinking, and you can just si...
Enjoy Morsels Vegetarian Set Lunch at Home, with new favorites like Nasu Eggplant Puttanesca cooked with rice cake.
Order our Fall 2022 Vegetarian Menu, enjoy 5-course Vegetarian Dinner set such as Nasu Eggplant Puttanesca Rice Cake.
Savoy cabbage steamed and wrapped with Phuture Meat. Served with puy lentils cooked in red wine and oyster mushrooms on the plancha. Enjoy with our fermented onion brodo.
Kohlrabi braised with extra virgin olive oil, served on confit kipfler potatoes, olive seaweed tapenade sauce made with two kinds of olive, the Chinese Teochew olive vegetable and Italian olives. Kale done two ways, sautéed and crisped.
Burrata served with romanesco for the nutty flavor and baby golden beets for the sweet nuttiness. Served with chicory lettuce tossed in asian herb vinaigtette and topped with homemade pumpkin seed muruku.
Let us surprise you with a white wine to go along with your meal! 
 
Vol: 750ml
Let us surprise you with a something a little more unique and special to go along with your meal!...
Part of an esteemed Chablis family, Samuel Billaud struck out on his own in 2009 to found his eponymous domaine. He had previously been the winemaker at Domaine Billaud-Simon, which had been a shining light in the old school Chablis clubhouse of quality. Since the creation of his own label, Samuel has met with great success and moved into a new winery space in 2015 as well as purchasing four hectares of vines that had previously belonged to Domaine Billaud-Simon. The resulting range, from AC to Grand Cru, are layered wines rife with crunchy oyster shell and silex, and exhibit a range of flavor profiles from licorice to white peach to toasty baguette. This is top quality Chablis from a rising star producer – for white Burgundy lovers, these are not to be missed.

Flavor Profile: Lovely minerality and freshness with notes of citrus and white flowers.

Food Recommendations: Oysters, seafood, fish with cream based sauces.
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Cantina Giardino is one of Italy's most interesting, delicious and dynamic natural wine producers.

What started out in 1997 as project between four people to save some old vineyards is now solely run by Antonio and Daniela Di Gruttola. They own and rent vineyards throughout the main wine-growing areas of Campania in central Italy - think of Naples and go inland and up...

They release fascinating whites made from Coda di Volpe, Greco di Tufo, Fiano di Avellino among others, and reds mostly from Aglianico. Stylistically? Well they do a bit of everything, with lots of skin contact, raising in amphora, always wild yeast ferments, and never any sulphur additions.

This White Wine comes from vineyards located at 600 meters above the sea level, this Fiano is macerated on the skins for 4 days, alcoholic fermentation with natural yeasts in different oak and other wood casks No sulfites added and unfiltered. Aged 6 months on the lees and in barriques and at least 3 months in bottle. Well balanced wine, complex aroma.

Flavor Profile: Aromatic, wild, natural Fiano with plenty skin contact. Juicy!

Food Recommendations: vegetables, burrata, seafood
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The name of a road, for a wine which is a journey. That of the farmers who already three thousand years ago left from the country with the amphorae, and then the casks, and inside the fruit of their labor., fatigue, joy, even the smell of the soil. The journey of the farmers, even today headed for their vineyard, amongst meetings and works exchanged, under the Iblei clear sky.

A blend of 2 native grape varieties, 60% Zibibbo (known as the Muscat of Alexandria) & 40% Albanello, grown on vines averaging 15 years on red sandy soil over limestone rocks. Hand harvested and organically farmed, the fruit is hand picked, destemmed and fermented together using only natural yeast in concrete tanks with no temperature control. Maceration period is 2 weeks with skin contact. The wine is aged in concrete tanks for 8 months and finally bottled unfiltered.

Flavor Profile: A fresh breeze of pale white flower petals and aromatic pink grapefruit, bitter yet sweet. Succumb that juicy lychee, fresh herbs and spices. A heavy nose which delivers a delicate flavour on the palate. It may be slightly dry on the finish due to a longer than usual maceration period.

Food Recommendations: vegetables, burrata, seafood
Marc Soyard is one of the most exciting young winemakers in Burgurndy and recently took over the running of 8 ha of ancient histroci vines on the outskirts of Dijon.The condition was that not only had he to have the ability to make great wine but it had to be organically farmed. Marc has also introduced some biodynamic practices to his wine making and ues minimal amounts of SO2 thereby qualifying to call his wines natural. He ages the wines in a mixture of used and new oak and of different sizes. The greatest influence on his winemaking style came from his time in Domaine Bizot.

Tasting Notes: A fresh breeze of pale white flower petals and aromatic pink grapefruit, bitter yet sweet. Juicy lychee undertones, fresh herbs and spices. Slightly dry on the finish due to a longer than usual maceration period.

Food Recommendations: gravlax, seafood crudo, vegetables, burrata.
Let us surprise you with a white wine to go along with your meal! 
 
Vol: 750ml
Let us surprise you with a something a little more unique and special to go along with your meal!...
Let us surprise you with a bottle of Red Wine to go along with your meal!
Vol: 750ml
 
Let us surprise you with a bottle of Red Wine to go along with your meal! 
Vol: 750ml
Part of an esteemed Chablis family, Samuel Billaud struck out on his own in 2009 to found his eponymous domaine. He had previously been the winemaker at Domaine Billaud-Simon, which had been a shining light in the old school Chablis clubhouse of quality. Since the creation of his own label, Samuel has met with great success and moved into a new winery space in 2015 as well as purchasing four hectares of vines that had previously belonged to Domaine Billaud-Simon. The resulting range, from AC to Grand Cru, are layered wines rife with crunchy oyster shell and silex, and exhibit a range of flavor profiles from licorice to white peach to toasty baguette. This is top quality Chablis from a rising star producer – for white Burgundy lovers, these are not to be missed.

Flavor Profile: Lovely minerality and freshness with notes of citrus and white flowers.

Food Recommendations: Oysters, seafood, fish with cream based sauces.
A very special label to celebrate the founder Sergio Manetti. Aged in Slavonian oak, it’s the third of the Montevertine wines, an entry level if you like, to an estate whose wines are much sought after. They have a relaxed purity that makes them simply good company.Medium ruby. Nice cherries and mineral nose with light hints of tobacco. Quietly tangy cherry flavors, smooth and on the soft side, but very cohesive and smooth, a silky wine, goes down easily.

Tasting Notes: Dry, medium bodied. Beautiful ruby color, the wine is intense and complex with crushed raspberries, cherry, pomegranate, cranberry, bergamot, dried herbs, dusty earth, wet stone on the nose. On the palate, the wine is dry with medium+ tannin, medium+ acid and confirmed the tart red fruits, dried herbs, orange citrus, and earth. Long satisfying finish that is somewhat savory.

Food Recommendation: Pork Pasta, Beef Short rib