By Chef Ivan Wibowo and Chef Fernando Sindu
Amuse-bouche: 1 Butternut squash cappucino and parm-truffle foam. 2 Jalapeno fritters with spicy yogurt. | 1st course: Deconstructed lobster soap. Poach lobster with scampi bisque, creme fraiche sphere, avocado, charred corn, basil oil, and sea beans. | 2nd course: Tomato-watermelon salad three textures (charred, raw, and en gelle) with ricotta quennelle, watercress, basil, and px reduction. | 3rd course: Smoked salmon sashimi creme fraiche with apple gelle, chili oil, dill, and intermezzo cucumbar-apple snow. | 4th course: Full blood wagyu with mushrom field, edible soil, port jus, and kabocha. | Dessert: Warm chocolate ganache with homme-made vanilla ice cream, biscotti crumbs, orange supreme, choco pearls, and mandarin reduction gelee. | Petite fours: Choco coated potato chips with maldon and espellette.
