Double-boiled premium bird’s nest soup with ginseng and organic goji berries.
Ossetra caviar served on a crispy potato nest with crème fraîche and gold dust.
Thinly sliced scallops with yuzu truffle vinaigrette and micro herbs.
A5 Japanese Wagyu seared to perfection, finished with 24k edible gold leaf.
Boston lobster glazed in cognac cream sauce, served with wild asparagus.
Acquerello rice cooked with black winter truffles and 36-month aged Parmesan.
Sugar-blown apple filled with vanilla mousse and caramelized apple compote.
70% Dark Valrhona chocolate tart with sea salt and espresso gelato.
