Oriole

Menu

GOLDEN OSETRA CAVIAR
cured hiramasa, dill and saffron

AGED HAMACHI
fresh wasabi and truffle honey

MAINE SEA URCHIN
yuzu kosho, masago arare and smoked soy

JAPANESE MILK BREAD
aged kombu butter

SPINY LOBSTER
shumai with red kuri squash and ginger

CARABINEROS PRAWN
black lime, prawn head caramel and vietnamese herbs

HALIBUT
bok choy, amazake and genmai

CAPELLINI
perigord truffle, yeast and puffed wheat

PORCELET
fermented lettuce, galangal and nuóc châm

MIYAZAKI A5 WAGYU
nichol’s farm carrot, furikake and seaweed hollandaise

KOMBUCHA
lime, cilantro and lemon balm

DÉLICE DE BOURGOGNE
soufflé with sesame and lemon

MIGNARDISES
 

 menu $215.