January 2015
SOLI puristic | uncrompromising | disciplined Toro grilled tuna belly, sepia and radish wasabi, red shiso and oyster-tosazu vinaigrette 34
Scallops in the shell Chinese cabbage and hijiki mussel shell hollandaise 34 | 49
Breton gurnard BBQ fennel and cockle saffron-algae aioli and taggiasca olive jus 34 | 49
Pigeon from Racan black truffle, mugwort, celery and pistachio chicoree braised in Leffe bruin pigeon ragout and sorb 56
Assorted cheese by Kaasmeester Michel van Tricht & Zoon 22
Pomegranate hibiscus, pine nuts and sake 19
Tartelette yuzu from K么chi and nutmeg 24
The OMNI Menu in 9 courses 150 7 courses 140 6 courses without assorted cheese 125 5 courses without assorted cheese and pomegranate 115 4 courses without scallops, assorted cheese and pomegranate 95 Our service team is pleased to advise you regarding allergens and intolerances
January 2015
TOHRU’S GAUDI multifaceted | young | delicacy King krab amaebi, sweet potato and avocado handrolled cous cous and mikan 34
Lake trout from Epfenhausen roasted Jerusalem artichoke, nashi pear in verjus watercress caper oil and clear dill stock 32 | 44
Grilled duck liver anchovy miso eggplant smoked matie, bergamot and sweet onions 36 | 49
Rabbit saddle saté, haunch as pâté and herb bouillon choisam, jasmine rice and coconut-sambal tamarind and aloe vera 52
Assorted cheese by Kaasmeester Michel van Tricht & Zoon 22
Khaki yoghurt and salty caramel 19
Papua Kerafat chocolate from Indonesia lytchee, sesame and mango 24
The OMNI Menu in 9 courses 150 7 courses 140 6 courses without assorted cheese 125 5 courses without assorted cheese and khaki 115 4 courses without duck liver, assorted cheese and khaki 95 Our service team is pleased to advise you regarding allergens and intolerances