Menu

Porcini and button mushroom gougères

Pinchos of Japanese amberjack broiled in yuzu with young gingko

Autumn pickled eggplant and lotus root salad, smoked salmon sandwiches

Roast beef with horseradish and fresh tomato sauce

Seared skipjack carpaccio with a shallot and grapefruit sauce

White fish and assorted vegetable fritters with a salted scallion sauce

Mushroom and Japanese pepper sauté with teriyaki Pacific saury pasta

Baked cutlassfish with rocket Genovese sauce

Sauté of Japan-reared chicken with a sage and fig balsamic glaze

Penne with tomato sauce, broccoli and salsiccia

Pumpkin and purple sweet potato pound cake with blackcurrants

Chestnut panna cotta with persimmon coulis

Chicken breast confit with cauliflower pinchos

Pinchos of grilled scallops with cream cheese stuffed olives

Italian style nanbanzuke of cod and turnips

Roast pork with homemade salty ponzu sauce

Deep fried young Japan-reared chicken with an apple, grain mustard and vinegar sauce

Swordfish, endive and broccoli pasta

Toasted sandwiches of balsamic grilled duck with a leek marinade

Steam broiled Japanese amberjack with a ginger and lily bulb sauce

Soft stewed brisket with braised potherb sauce

Acqua pazza style penne with golden threadfin bream

Kumquat compote cheesecake
Savarin garnished with fruit