GLUTEN-FREE SOY-FRIENDLY MENU

Sushi / Nigiri

SELECTION OF SASHIMI (please ask your waiter) 180
SASHIMI & NIGIRI BOARD (please ask your waiter) 165
FLAME TORCHED SALMON TORNADO 85
lava sauce / salted egg yolk / tobiko / furikake
SEABASS SASHIMI 120
kalamansi koshu / truffle oil ponzu / shaved parmesan
DYNAMITE SPICY SALMON ROLL 195
togarashi slow cooked salmon / avocado / cucumber / salmon sashimi
FLAME TORCHED BEEF NIGIRI 150
wakame / kalamansi koshu / ponzu pickled shiitake / sour plum furikake

Small Plates

EDAMAME 50
spiced Sichuan oil
GRILLED HOKKAIDO SCALLOP 75/each
miso butter / yuzu kosho / green shallot
BEEF TARTARE 160
nori sesame gim bugak crackers / gochujang / furikake / salted egg sauce
CHARRED SPICED CAULIFLOWER 140
salted black beans / goat’s cheese dressing / Sichuan chilli
BURRATA, CHARRED GRAPES & WOOD ROASTED TOMATO 160
wakame / salted black bean / buttermilk / shiso / black vinegar XO dressing
NDUJA SPICED DRY AGED TUNA TARTARE 120
squid ink sago cracker / miso smoked garlic / ponzu / charred corn / crushed hazelnuts
YAKITORI CHICKEN 120
tonnato mayo / pickled cauliflower / crushed pistachio nuts / shichimi spices / charred lime
CHAR GRILLED BELACAN OCTOPUS 170
green shallot & peanut dressing / nouc cham / pickled shallot
TUNA, EDAMAME & POMEGRANATE SALAD 110
fried soybean / wasabi arugula / mache / bronze fennel / wafu dressing
SALAD OF CHAR-GRILLED GREENS 95
baby Brussels sprouts / asparagus / broccoli / pomelo / lemon basil chimichurri / smoked yoghurt dressing
DRY AGED TUNA SAN CHOY BOW 175
shiitake mushroom / truffle / water chestnut / Sichuan rayu / pickled carrot

Large Plates

JAPANESE SAFFRON RISOTTO 160
chilli prawns / edamame / ferntip / kombu butter
SEAFOOD STIR FRIED RICE 120
sweet corn / green peas / fluffy eggs / green shallots
PAN SEARED AGED GROUPER 190
curry leaf butter / capers / lemon / tempura zucchini flowers
RED GLAZED LAMB SHOULDER 400
charred miso braised hispi cabbage / wombok kimchi / cucumber kimchi
WHOLE WOOD FIRED CHICKEN 250
grilled asparagus / charred orange / yuzu skin shichimi / smoked miso garlic dressing
HALF PEKING DUCK 250
homemade hoi sin red currant sauce / fresh herbs
CHAR SIU PORK BELLY 260
hoisin sauce / fire charred kiciwis / sesame soy chilli glaze
WAGYU RIBEYE STEAK 450
egg yolk sauce / tare glaze / pickled kimchi / charred green chilli & peanut relish / kalamansi kosho