Golden - Roasted baby pear, chive-garlic cheese, candied pistachio shards
The Sea
The Potage Evolution - A velvety shellfish coastal broth perfumed with garden botanicals, served alongside with a modern Amuse de Satay and an architectural Gâteau of crisp Radish Cake
Pommecythere Popsicle Sorbet
The Grande Utama
The Roseate Wagyu & Local Blue Ensemble slow-cooked precisely at 56°C, truffle-infused polenta folded fricassee of local Sisir mushrooms, bone marrow jus and Malaysian blue cheese beurre fondue
OR
The Sea Essence: Snapper & Crustacea Emulsion A delicately pan-seared fillet of sustainably farmed local snapper, five-spiced potato ragout, velvet jus de crustacea and a vibrant drizzle of green scallion and cold-pressed ginger oil
The Finale
The Chocolate Dacquoise Geometric 71% single-origin Malaysian dark chocolate crémeux, balanced by brittle toasted hazelnut dacquoise shards. lifted by a vibrant, highland hibiscus and wild sour cherry coulis
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