Oriole

Menu

GOLDEN OSETRA CAVIAR
cured ulua, green garlic and agrumato

FRAISE DU BOIS
hudson valley foie gras, pink peppercorn and oxtail

SCOTTISH LANGOUSTINE
lemongrass sabayon, finger lime and langoustine caramel

JAPANESE MILK BREAD
ramp butter

MEAGRE
fava bean, urfa biber and genmai

BERKSHIRE PORK
fermented lettuce, pineapple and grilled sticky rice

CAPELLINI
australian winter truffle, yeast and puffed wheat

MIYAZAKI A5 WAGYU
nichol’s farm asparagus, porcini and madeira

ENGLISH PEA
fermented elderflower and mint

DÉLICE DE BOURGOGNE
soufflé with sesame and lemon

MIGNARDISES
 

 menu $215.