Chef Daniel Baatjes

Seasonal Sashimi Selection Thinly sliced fresh fish — tuna, salmon, and yellowtail — served with shiso leaf, daikon, and ponzu

Tempura Trio Lightly battered prawn, kabocha squash, and green beans with tentsuyu dipping sauce

Goma-ae Seasonal Greens Blanched spinach or tenderstem broccoli tossed in roasted sesame dressing

Miso-glazed Eggplant (Nasu Dengaku) Charred aubergine brushed with sweet miso glaze, garnished with spring onion and sesame

Tuna Tataki with Citrus Soy Seared tuna slices with grated daikon, microgreens, and citrus-infused soy

Yuzu Kosho Grilled Chicken Free-range chicken thigh grilled over charcoal, finished with yuzu kosho and served with pickled vegetables

Sake-steamed Linefish Locally sourced fish gently steamed with sake, ginger, and spring onion, served with a light dashi broth

Matcha Panna Cotta Creamy matcha custard with a hint of vanilla, topped with azuki bean paste and sesame brittle

Prosciutto-Wrapped Asparagus with lemon zest and cracked pepper

Smoked Salmon Blinis with dill crème fraîche and capers

Citrus-cured salmon with avocado mousse, pickled radish, and dill oil

Pan-seared kingklip with saffron beurre blanc, fennel purée, and baby leeks

Sous-Vide Lamb Rump Red wine jus, pommes fondant, charred baby carrots, rosemary glaze

Vegan option: Charred aubergine roulade with cashew cream, quinoa pilaf, and pomegranate molasses Cheese Interlude

Dark chocolate fondant with raspberry coulis and vanilla bean ice cream

Lemon verbena panna cotta with macerated berries and almond tuile

Whipped Feta with Honey & Thyme – Creamy, tangy, and floral

Mini Spanakopita Triangles – Spinach and feta in crisp phyllo

Smoked Eggplant Dip (Baba Ghanoush) – With tahini, lemon, and pomegranate seeds

Seared Sea Bass Fillets – With caper-lemon butter and fresh dill

Beef fillet medallions with red wine jus, potato fondant, and glazed heirloom carrots

Greek Yogurt with Honey & Fresh Figs – Light and luscious