Korean BBQ with Wagyu Tartare, Scallop with Parsnip Blini, Kumquat Kosho & Shiso, Roasted Beetroot Tartlet with Taleggio & Macadamia

Mackerel, Starfruit Curd, Hokkaido Yumepirika Sushi Rice

Dry-aged Duck, Black Garlic & Grilled Dumpling

Smoked Sashimi with Seaweed, N25 Caviar and Herb Dashi

A5 Saga Beef, Kabocha Squash Bone Marrow Puree, Maitake Mushroom

pork tomahawk_butchers block

Dry-aged Duck Cooking

Dry-aged Duck

Pumpkin Pie, Burnt Marshmallow Ice Cream with Petit Fours

Restaurant Interior

The Library

Meat Vault

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Ricardo