Oriole

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GOLDEN OSETRA CAVIAR
cured kampachi, dill and saffron

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

MADAI
marquis grape, sturgeon caviar and lemon balm

CARABINEROS PRAWN
calamansi, prawn head caramel and vietnamese herbs

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

MIGNARDISES
 

 menu $215.