food
snacks
brioche with goat butter – 7.5
oyster with xo sauce – 4.5
herby fried potatoes – 7.5
lotus root pickle – 5.5
chicken wonton with black garlic and chili – 11
bbq kingfish collar with chili oil beurre blanc – 9
cold plates
liang fen – sesame and peanut – coriander – 14.5
cured kingfish – lemon – red chili – 16
aubergine – smoked green chili – macadamia – 14.5
warm plates
bbq mushrooms – iceberg lettuce – spring onion – 18.5
bbq frigitelli peppers – black bean – thai basil – 18.5
duck leg confit – quince – greens – 28
bowl of white rice – 3.5
dessert
fig leaf panna cotta with kaffir lime – 7.5
tasting menu – vegetarian – 47 pp.
herby fried potatoes
lotus root pickle
liang fen – sesame and peanut – coriander
aubergine – smoked green chili – macadamia
bowl of white rice
bbq frigitelli peppers – black bean – thai basil
bbq mushrooms – iceberg lettuce – spring onion
fig leaf panna cotta with kaffir lime
tasting menu – with meat and fish – 53 pp.
herby fried potatoes
lotus root pickle
cured kingfish – lemon – red chili
aubergine – smoked green chili – macadamia
bowl of white rice
duck leg confit – quince – greens
bbq mushrooms – iceberg lettuce – spring onion
fig leaf panna cotta with kaffir lime
*example menu subject to daily change
drinks
aperitif / after
pilsner beer – 3.75
halm wild beer – 6.5
yuzushu the plum spritz – 12.5
umeshu highball – 10
muz vermut tonic – 11
suze tonic – 8
symphony tonic – 10.5
ayuuk mule – 12
red or white negroni – 12.5
sparkling
pregadéu ’24 – xarel-lo – vinyerons – 8.5/48
saint louis brut ‘nv – melon de bourgogne a.o. – haut planty – 55
cuisine du dimanche ‘nv – pinot noir a.o. – dufour – 79
white
tule bianco ’24 – catarratto – normanno – 7/40
cc ’22 – chardonnay – la bohème – 9/52
palmento ’23 – carricante / grillo a.o. – vino di anna – 9.5/55
all year rosé
jajatoès ’22 – cincault a.o. – le petit oratoire – 8/44
tavel ‘23 – centuries old varieties field blend – le petit oratoire – 63
petite fleur ’22 – auxerois / gamay / sylvaner – les valseuses – 63
orange
turi ’23 – cataratto – salvatore marino – 8/44
weiss ’21 – riesling / müller-thurgau a.o. – marto – 8.5/48
origin ’20 – gewürtztraminer – dreyer – 64
red
rouge ’23 – carignan / grenache – majas – 8.5/48
sfuso ’22 – nerello mascalese – vino di anna – 9/52
rossore ’21 – barbera – iuli – 59
sake
daigo no shizuku – 8
akishika yama – akishika shuzō – 8
tamagawa yamahai – kinoshita shuzō – 8
mii no umeshu – kotobuki – 7.5
ine mankai – mukai shuzō – 8.5
digestive
jenever – ketel 1 – 5.5
vodka – riga – 7
agave angustifolia – yola – 7.5
agave espadin – neta – 13
agave verde – almamezcalera – 19
calvados hors d’age – huard – 9
whiskey from the barrel – nikka – 13
soft / infusions
sparkling water service – 3.5 pp.
botanical aperitivo – 6
jus de poire pétillant – 6.5
berries or smoked lime lemonade – 5
dorinku citrus beer 0,5% – 6
filter coffee or herbal tea – 4
*more wines on our extended wine lists
