Cold Seared Scallop-Habanero Fish Roe (Hokkaido) with Matcha Foam, Grilled Wagyu Beef (MB-7) with Port Wine Glazed Portobello Terrine and Cauliflower-Mash
NEO
Blowtorched Foie Gras, Smoked Duck Ribbon, Red Watermelon Cube Melon-Mint Shooter, Sweet Potato Mash and Orange Salt