Private Dining & Events Exquisite Private Dining &
Unforgettable Experiences

Chilled clear crystal tomato juice, fermented peach slices, basil-infused olive oil droplets, and wild herb flowers.

Wild-harvested chanterelle mushrooms sautéed with light sweet shallots, sweet potato mousse, and dynamic rosemary smoke.

Creamy aged Carnaroli rice cooked in forest vegetable stock, heavily shaved with winter black truffles and vegan parmesan.

Slow-charred organic leek hearts, roasted hazelnut cream sauce, wild sorrel, and sharp verjus glaze reduction.

Delicately poached in crimson hibiscus syrup, pistachio cream crunch, and fresh garden mint granita.

Tart lemon curd cushion, crisp baked coconut meringue flakes, and a vibrant wild raspberry coulis splash.

Rich Hokkaido uni served in a warm egg-shell cup, topped with applewood smoke, yuzu foam, and gold leaf dust.

Premium deep-sea scarlet prawn, served with its head juices, kelp butter dust, and fermented white asparagus spears.

Cooked with scale-frying techniques for crunchiness, sitting over bouillabaisse essence and sea lettuce tempura.

Smoked table-side with mountain meadow hay, roasted juniper berry gastrique, and parsnip glass crisp.

Roquefort cheese ice cream, 2-year aged comb honey, toasted walnut dust, and compressed green grapes.

Yuzu gel, white tea leaf mousse, crisp nitrogen-frozen white tea snow drops, and warm sweet ginger elixir.