SPRING MENU

5 COURSE MENU
(*) 7 COURSE MENU

TATAKI OF SAWARA
Celery | Kumquat

JEJU ABALONE
Multigrain | Garlic shoot

(*) CORAL TROUT
Chorizo | Razor clam | Carrot

META'S IBERICO SECRETO
Kimchi mushroom | Celeriac | Shishito

RHUG ESTATE RACK OF LAMB
Kohlrabi | Bamboo shoot | Spring veg

CARAMELISED PINEAPPLE
Burnt coconut | Mango

(*)  JAPANESE STRAWBERRY
Fromage blanc | Basil | Rhubarb 

 148/188
Wine Pairing 115/150

SUPPLEMENTARY DISH

Irish Oyster Ginger/Lemon with Gochujang  10

LUNCH MENU

STARTERS

TATAKI OF SAWARA
Celery | Kumquat

HOKKAIDO SCALLOP
Spring Peas | Asparagus | Dashi

DESSERTS

CARAMELISED PINEAPPLE
Coconut | MAngo

BAKED QUINCE
Milk Ice Cream | Hazelnut

68++

SUPPLEMENTARY DISH

Oyster Ginger/Lemon with Gochujang 10

Items and Menus are subject to change