Secret Garden

Bluefin tuna with gochujang and creamy wasabi.

Beef tataki with ponzu and black pepper.

Wagyu carpaccio with truffle and wasabi.

Seared salmon sashimi with avocado, ikura, apple, and soy.

Bluefin tuna sashimi with smoked soy and sesame.

Pak choi salad with gochujang, passionfruit, mango, and sesame.

Chicken skewers with miso butter and spring onion.

Beef tsukune skewer with sesame and chili tare.

Roasted beetroot with wasabi yoghurt and smoked almond.

King crab and prawn cakes with crispy quinoa and aji amarillo.

Tuna tartar served with wonton cracker and sesame.

Sweet potato with creamy truffle.

Black cod with aji amarillo miso.

Skin seared seabass with chili lemon and sea vegetables.

Grilled lobster tail served with nikkei bisque.

Japanese Wagyu A4 served with pickles.

Grilled duck breast with braised duck sauce.

Beef tenderloin with teriyaki sauce.

Rib-eye served with salsa verde.

Lomo saltado made with Peruvian beef and vegetables.

Steamed jasmine rice with lime leaf, ginger, and lemongrass.

Tomato salad with green chili and orange.

Kimchi beans with yuzu and crispy onion.

Wagyu fried rice with shiitake mushrooms and sesame.

Vanilla ice cream served with caviar and sesame oil.

Pineapple served with sorbet and crème brûlée.

Mochi ice cream and fruit in a selection of flavors.

Seared salmon sashimi with avocado, ikura, apple, and soy.

Mushroom tempura with creamy wasabi.

Chicken skewers with spicy truffle and crispy onion.

Black cod with aji amarillo miso.

Lomo saltado, a Peruvian beef and vegetable stew.

Tomato salad with green chili and orange.

Steamed jasmine rice with lime leaf, ginger, and lemongrass.

Matcha tiramisu served with vanilla ice cream.

Mochi ice cream and fruit in a selection of flavors.

Shrimp tempura served with satsuma aioli.

Corn salad with parmesan and seaweed butter.

Skin seared seabass with chili lemon dressing and sea vegetables.

Rib-eye served with salsa verde.

Cake flavored with pineapple and ginger.

Hamachi open handroll prepared with smoked soy and yuzu kosho.

Grilled lobster tail served with Nikkei bisque.

Japanese Wagyu A4 beef served with pickles.

Pineapple crème brûlée served with pineapple sorbet.