22/03/2026
Hokkaido scallop, grilled Mr Lin’s asparagus, nasturtium, smoked dashi
A beautifully crafted lunch by Chef .88 and team. It was such an enjoyable experience.
Today’s Highlights
Hainan cured mackerel, scallop cracker, maitake mousse with Wagyu ox tongue
Laminated brioche with fermented truffle honey
Seaweed custard with smoked eel
Hokkaido scallop & BBQ celeriac with smoked dashi
Three yellow chicken & A5 Wagyu sirloin
Kyoho grape, strawberry tartlet, Roganic waffles
Looking forward to coming back 🤍
