6-Course Menu by Host Luke
Time & Location
About the Event
Date: 27 Nov 2020, Friday
Time: 7:00pm - 9:00pm
Pan Seared Juicy and Succulent Japanese Noble Scallops, duo paired with Yuzu Cream Cheese & Home Made Mentaiko
Fiery Salt Baked Chicken wrapped with salt and spices, and slow cooked in the oven, with fork tender moist and juicy meat flamed with Cognac to seal in all the goodness.
Wok tossed Live Clams in an umami Dashi Butter Broth, naturally finger-licking good
Deliciously Rich Oxtail Stew slow braised in red wine and stock, with tendons, fresh tomatoes, onions, daikons, and carrots
Truffled Capellini tossed in Dashi Reduction, topped with Ikura (salmon roe), crisp Sakura Shrimps, and Furikake
Finish with the nourishing umeshu jelly with osmanthus and seasonal fruits!
Each event needs a minimum booking of 4 pax to proceed
Tickets are strictly non-refundable
Menu subject to change without prior notice
Host reserves the right the substitute items of similar value in the event of unavailability.
- 27 Nov | 1 Pax$85$850$0