Camemberu:
Degustation portion: Sous Vide 48°C Ocean Trout with Sustainable Caviar & Prosecco Pear Crushed Almond, Vine Tomato Jelly & Garden Cress
Camemberu:
Mirrors on the other side effectively double the restaurant space and brings the oceanarium view to the far side tables
Camemberu:
Degustation portion: Sakura Shrimp Risotto with Morel Mushroom Black Truffle Butter Ikura and Seared Hokkaido Scallop
Camemberu:
Degustation portion: Vongole of Manila Clams with Spicy Fennel Sausage, Garlic Broth & Toasted Sesame Croutons
Camemberu:
Degustation portion: Grilled Basque Wagyu Striploin with Leek Bread Pudding & Roasted Sesame-Coriander Vegetables
Camemberu:
Full a la carte portion: Grilled Basque Wagyu Striploin with Leek Bread Pudding & Roasted Sesame-Coriander Vegetables
Camemberu:
Degustation portion: King Salmon with Mandarin-Habanero Glaze, Meyer Lemon Cous Cous & Hot House Cilantro
Camemberu:
Full a la carte portion: Sous Vide 48°C Ocean Trout with Sustainable Caviar & Prosecco Pear Crushed Almond, Vine Tomato Jelly & Garden Cress
Camemberu:
Full a la carte portion: King Salmon with Mandarin-Habanero Glaze, Meyer Lemon Cous Cous & Hot House Cilantro
Camemberu:
Full a la carte portion: Sakura Shrimp Risotto with Morel Mushroom Black Truffle Butter Ikura and Seared Hokkaido Scallop
Camemberu:
Spotted eagle ray - we nicknamed him "Manja Ray" cos he just seems to want us to pet him