Oriole

Menu

GOLDEN OSETRA CAVIAR
cured hamachi, dill and saffron

LOCH DUART SALMON
shio kombu, sea grape and okinawan sea salt

HOKKAIDO UNI
yuzu kosho, masago arare and smoked soy

TOMATO
carpano antica, bay leaf and bonito

MALPEQUE OYSTER
mangalica consommé, smoked finger lime and borage

JAMÓN MANGALICA
black walnut, egg yolk and quince

CARABINEROS PRAWN
calamansi, prawn head caramel and vietnamese herbs

BLACK BASS
celeriac, brown butter and fennel

SOURDOUGH
cultured butter, foie gras ganache and huckleberry

HUDSON VALLEY FOIE GRAS
huckleberry, smoked black pepper and oxalis

CAPELLINI
perigord truffle, puffed wheat and yeast beurre monté

JAPANESE A5 WAGYU
little gem, miso and genmai

SIDECAR
cognac, orange and preserved cherry

DÉLICE DE BOURGOGNE
soufflé with sesame and lemon

PAVLOVA
blackberry, gianduja and sherry

MIGNARDISES
dark chocolate bon bon, pineapple cream puff and coffee tart

 

 menu $195.