Starters
Bold bites to begin
Hand-cut beef tartare, black sesame aioli, crispy shallots, microgreens
XLB-style dumplings filled with white miso broth and tofu
Cold-smoked golden beet, whipped ricotta, pickled walnut, dill oil
Mains
Composed plates, precise and purposeful
18-hour braised short rib, alkaline noodles, soft egg, tare broth
Koji-marinated airline chicken, burnt leek purée, jus gras
Double wagyu patty, aged cheddar, house pickle, brioche bun
Pressed tofu, fermented black bean glaze, bok choy, sesame
Small Plates
Share or keep — no judgment
Double-fried, black truffle oil, grana padano, rosemary salt
Seared albacore, gochujang slaw, avocado mousse, wonton shell
Buffalo-glazed florets, blue cheese foam, chive
Craft Drinks
Bar programme: cocktails and zero-proof
Gin, activated charcoal Campari, sweet vermouth, smoked orange
Pisco, fresh yuzu, aquafaba, sparkling black salt
Single-origin cold brew, tonic, dehydrated lemon
Ceremonial grade matcha, oat milk, house cane syrup