Please choose 1 starter and 1 main dish.


<Starter>
/Chef’s choice Appetizer ～sustainable menu～
/Stilton & Iceberg Wedge Salad Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/Lamb & Pistachio Terrine Lamb Tongue, Pickled Red Cabbage, Grain Mustard, Brioche
/Tasmanian Salmon Mosaic Beets & Strawberry Gazpacho, Aioli, Pink Daikon Salad
/Sakura Shrimp, Spring Cabbage Cannelloni Green Chili Mojo Verde, Crushed Pea
<Main>
/Today’s Pasta
/Chef’s choice main ～sustainable menu～
/Grilled Victorian "O'connor Pasture Fed" Rib Eye Steak Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Poached Sakura Snapper, Cultured Butter Firefly Squid Tart, Potato Salad, Rapeseed Blossoms
/Crispy Roasted Yamagata Pork Ginger Carrot Puree, Chinese Bigarade, Bokchoy
/Aussie Lamb "Toad in the Hole" Merguez Sausage, Onion Jam, Original Garam Masala
/Cauliflower Steak with Vegan Coconut Curry Plant Based Meat, Achar, Coriander
<Dessert>
/Hibiscus Velvet, Mascarpone Mousse Hibiscus Candy, Meringue, Strawberry & Yuzu Gelato

<Entrée>
Winter Yellowtail Tartar Cucumber Caviar, Avocado, Buttermilk, Herb Oil
<2nd Entrée>
Root Vegetabele, Burdock Romesco Sauce Taro Potato, Baby Turnip, Jerusalem Artichoke, Lotus Root, Truffle
<Fish>
Pan Fried Golden Eyed Snapper Prawn Cigar, Saffron Aioli, Americaine, Remoulade
<Main>
Australian Brisket 'Boeuf Bourguignon" Caramelized Beets, Polenta, Tardivo, Amaranth
<Dessert>
Foret Noir Griot, Black cherry jelly, chocolate sorbet

The menu will be changed to the following from March 1, 2026.
<Entrée>
Lightly Smoked Spanish Mackrel & Potato Tartine Speing Onion, Pea Puree, Prosciutto, Mugwort
<2nd Entrée>
Sakura Shirimp Ravioli Lobster Consomme, Lobster Oil, Pink Daikon & Saltwort Salad
<Fish>
Pan Fried Long Tailed Sea Bream Firefly Squid, Soba Lemon Risotto, Paprika Sauce, Yellow Carrot Glace
<Main>
Austlarian Mutton Porchetta Zucchini, Eggplant, Sour Cream, Lamb Bolognese
<Dessert>
Chocolate Assiette Terrine Chocolate, Biscuit, Bergamot Jelly, Chocolate Sorbet

<Entrée>
Aomori Chicken, Prawn Ballotine Peanut Mousse, Baba Ghanoush, Green Papaya Salad
<Fish>
Pacific Cod Frit, Pilu Pilu Sauce Turnip, Chimichurri, Winter Cabbage
<Main>
BBQ Aussie Lamb Shoulder Sour Cream Potato, Okura Frit, BBQ Sauce
<Dessert>
Burnt Meringue, Chocolate Vacherin Organic Chocolate Mousse, Yuzu, Hojicha Gelato

The menu will be changed to the following from March 1, 2026.
<Entrée>
Tasmanian Salmon Mosaic Beets & Strawberry Gazpacho, Aioli, Pink Daikon Salad
<Fish>
Poached Sakura Snapper, Cultured Butter Firefly Squid Tart, Potato Salad, Rapeseed Blossoms
<Main>
Crispy Roasted Yamagata Pork Ginger Carrot Puree, Chinese Bigarade, Bokchoy
<Dessert>
Hibiscus Velvet, Mascarpone Mousse Hibiscus Candy, Meringue, Strawberry & Yuzu Gelato