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Camemberu: Breads and Olives
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Camemberu: Amuse bouche I - FROM THE SHORE: oyster, clam, mussel, coriander, seaweed foam, edible sand
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Camemberu: Amusebouche III - FROM UNCLE WILLIAM’S FARM: quail egg and chrysanthemum infused quail tea
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Camemberu: Amusebouche II - FROM THE PERANAKAN CULTURE: prawn tartare, laksa espuma, prawn cracker
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Camemberu: Novus at night
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Camemberu: 1st Course FROM THE GARDEN: avocado espuma, crabmeat, edible soil, assorted sprouts
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Camemberu: Chef Stephan Zoisl's take on the pork rib soup
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Camemberu: 2nd Course FROM THE HAWKER: pork rib soup, pork bun & red radish
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Camemberu: 3rd Course FROM THE SEA: pearl garoupa en sous vide, golden cup mushrooms, wild amaranth
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Camemberu: Mantou-like bun stuffed with pork
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Camemberu: Pre-dessert THE SWEET SIDE OF SINGAPORE: hibiscus flavoured tofu, melon gazpacho, compressed melons, aloe vera
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Camemberu: 5th Course THE FAT OF THE LAND: crocodile en sous vide, spring onions, cactus, black fungus mushroom, rat tail noodles
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Camemberu: The ultra dramatic pre-dessert
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Camemberu: 6th Course SG BACK IN TIME black sesame micro sponge, soy bean ice cream
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Camemberu: Gorgeous bowl of sweet fragrant dried hibiscus
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Camemberu: Feels like you're in heaven
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Camemberu: Petit Fours LOLLIPOPS durian and kaya toast
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Camemberu: 4th Course FROM THE LAND: farm chicken breast, 63 degrees egg yolk, rice paper, sesame powder, soy gel, coriander leaves