thewanderingeater:
Amuse of raspberry, watermelon gazpacho, red bird chili salt rim and micro cilantro
thewanderingeater:
Amuse of raspberry, watermelon gazpacho, red bird chili salt rim and micro cilantro
thewanderingeater:
Menu
thewanderingeater:
Table setting
thewanderingeater:
Second amuse - Chili poached lobster, miso glaze
thewanderingeater:
Tinhof Blaufrankisch Rose, France
thewanderingeater:
Tinhof Blaufrankisch Rose, France
thewanderingeater:
Blowtorching the cocktail paper umbrella for the Canceled Honeymoon cocktal
thewanderingeater:
Sake Snow Cone - Nigori sake, smoked pineapple, yuzu, ginger, salmon roe, smoked sea salt, Laphroaig mist
thewanderingeater:
Canceled Honeymoon - Cynar 70, St. Elizabeth's Allspice, yuzu, passion fruit
thewanderingeater:
Rice crackerswith peanut sauce and sambal
thewanderingeater:
Octopus, trout, chili, hazelnuts
thewanderingeater:
Birdseye chili aioli, Bumbu Bali, saffron glazed lobster, watercress, grapefruit
thewanderingeater:
Second course (Lobster tasting menu) - Khanom green curry broth, lobster mousse, dilly beans, Fresno relish
thewanderingeater:
Second course (Lobster tasting menu) - Khanom green curry broth, lobster mousse, dilly beans, Fresno relish
thewanderingeater:
Second course (Lobster tasting menu) - Khanom green curry broth, lobster mousse, dilly beans, Fresno relish
thewanderingeater:
First course (Chef's Tasting menu) - Scallop, watercress, citrus, magic sauce, caviar
thewanderingeater:
First course (Chef's Tasting menu) - Scallop, watercress, citrus, magic sauce, caviar
thewanderingeater:
Second course (Chefs Tasting menu) - Indonesian style lobster broth, pickles, chili
thewanderingeater:
Second course (Chefs Tasting menu) - Indonesian style lobster broth, pickles, chili
thewanderingeater:
Second course (Chefs Tasting menu) - Indonesian style lobster broth, pickles, chili
thewanderingeater:
Third course (Lobster tasting menu) - Housemade lobster tortelloni, water spinach, lobster sauce with uni butter
thewanderingeater:
Palate cleanser - Passion fruit granita, palm sugar, edible flowers from garden
thewanderingeater:
Jasmine rice with toasted shallots as part of the Entree course of Chefs tasting menu
thewanderingeater:
Fourth course (lobster tasting menu) - Pouring the sauce for grilled and butter poached lobster, grilled pineapple, gaeng dang red curry sauce, pickles, fried rice, orange
thewanderingeater:
An assortment of smal Indonesian style plates for Entree course of Chefs tasting menu
thewanderingeater:
Coconut and tumeric steamed rice cake in banana leaf
thewanderingeater:
Poached and steamed cod in banana leaf
thewanderingeater:
Grilled and butter poached lobster, grilled pineapple, gaeng dang red curry sauce, pickles, fried rice, orange
thewanderingeater:
Indonesian style beef rendang
