Oriole

Menu

GOLDEN OSETRA CAVIAR
cured hamachi, dill and saffron

MADAI
shio kombu and okinawan sea salt

HOKKAIDO UNI
yuzu kosho, genmai and smoked soy

MALPEQUE OYSTER
mangalica consommé, smoked finger lime and borage

JAMÓN MANGALICA
black walnut, egg yolk and quince

LANGOUSTINE
avgolemono, calamansi and bitter greens

LOUP DE MER
spring pea, brown butter and fennel

CAPELLINI
australian winter truffle, puffed wheat and yeast beurre monté

JAPANESE A5 WAGYU
little gem, miso and puffed rice

SIDECAR
cognac, orange and preserved cherry

DÉLICE DE BOURGOGNE
soufflé with sesame and lemon

PAVLOVA
blackberry, gianduja and sherry

MIGNARDISES
chinotto bon bon, pineapple cream puff and coffee tart

 

 menu $195.