Appetizers

• QUAIL SALTIMBOCCA SALAD ..... 600

  Tender organic quail leg wrapped with prosciutto and fresh sage, pan-seared to perfection. Served over a bed of peppery wild arugula, accompanied by a delicate, rich poached quail egg nestled in a bright pomodoro sauce. Finished with a touch of sweet, artisanal fig compote and shaved aged Parmesan cheese.

• OCTOPUS ..... 750

  Tender, slow-braised octopus tentacle, smoked and seared to achieve a perfectly charred exterior. Served over a bed of crisp mixed greens and a warm, burst-cherry tomato confit.

• TUNA TARTARE ..... 750

  Pristine, hand-chopped sashimi-grade tuna tossed in a creamy, house-made spiced mayonnaise, bringing a subtle, warming heat to the palate. Served alongside a rich, velvety foie gras mousse and crisp, golden bruschetta crostini for the ultimate luxurious bite.

• LEMURIA SALAD ..... 950

  A beautiful interplay of texture and bright flavor. Crisp seasonal greens lightly tossed in a vibrant, tart raspberry vinaigrette. Crowned with a luxurious sphere of creamy burrata cheese and delicate ribbons of savory Jamón Serrano, then finished with a snowfall of aged Parmesan.

• HAMACHI CRUDO ..... 1,150

  Delicate slices of pristine yellowtail Hamachi, elevated with the bright sweetness of caramelized lemon zest and briny capers. Elegantly dressed in a house-made soy-mirin vinaigrette for a perfect balance of umami and citrus notes.

• OYSTERS - FRESH ..... 1,200

  Flown in Sanriku Oysters(3pcs) served with spiced vinegar granita, calamansi caviar & crispy silver fish.

• ESCARGOT TARTLETTE ..... 1,350

  Tender escargot simmered in a rich garlic, herb, and white wine butter, nestled inside a delicate, buttery pastry tart shell. Served alongside a bouquet of crisp, lightly dressed field greens.

• OYSTERS - THERMIDOR ..... 1,500

  Flown in Sanriku Oysters(3pcs) served with hollandaise sauce and smoked paprika.

• SCALLOPS ..... 1,500

  Plump, sweet Japanese Hokkaido scallops, pan-seared to achieve a golden, caramelized crust. Rested over a silky, butter-whipped cauliflower purée and a rustic sauté of earthy forest mushrooms. Garnished with roasted cauliflower florets for a subtle nuttiness and served with a rich, velvety classic French beurre blanc.

• FOIE GRAS ..... 2,250

  Decadent, buttery foie gras, perfectly seared and paired with warm caramelized apples and a luscious fig and apricot compote. Served over a bed of crisp, lettuce greens and finished with a rich balsamic reduction drizzle.

• Prices are inclusive of 12% vat and subject to a 10% service charge. Prices are subject to change without prior notice.