Chef Caleb Song

• Charred Squid: With fresh tomato, balsamic, cucumber, and a white bean purée

Roasted king prawn with greenchilli dressing, coriander, ginger, leek oil

Panfried barramundi with namjim sauce, deepfried shallot, spring onion, puffed rice

• Coconut Panna Cotta: With a coconut galette, sake granita, and mango

• Beef Tartare: Served with leek aioli, caper, parsley, cured yolk, charred crouton

Scallop Mousse: Delicate scallop mousse with potato confit, cauliflower purée, and a beurre blanc sauce

Brioche skin salmon with veronic sauce, potato, salmon roe, leek oil, pea, speck

Chicken Roulade: Chicken with béchamel sauce, puffed quinoa, a mushroom purée, and a parmesan cream sauce

Panfried beef tenderloin with Braised Beef Cheek croquette: smoked butter mash potato, button mushrooms, charred onion, and a porcini jus

Smoked Duck Breast: With rolled beetroot, pistachio, smoked crème fraîche, mustard jus

• Dark Chocolate Tasting: Dark chocolate ganache, mousse, sorbet, powder, crisp, and sponge

White Chocolate Mille-Feuille: With strawberry purée, lemon meringue, and strawberry ice cream

• Korean Gnocchi: Gnocchi with blue swimmer crab, potato, leek, feta, salmon roe, and a béchamel cream

• Nori Rice: Flavored rice with tobiko, chive, sesame oil, and puffed nori

• Beef Tartare: Served with kimchi, egg yolk, sesame oil, pear, and chive

• Sliced Pork Belly: Thinly sliced pork belly with a Korean chili dressing, fresh coriander, and puffed rice

• Pan-Fried Beef Short Rib: With ssamjang sauce, pickled radish, chili puffed rice, and a flavored soy

• Fish of the Day: With a red curry bisque, prawn tortellini, zucchini purée, and a coconut foam

• soy Brûlée: With honeycomb ice cream, chili puff rice, and a miso galette

• Coconut Panna Cotta: With a coconut galette, sake granita, and mango