Three Michelin stars restaurant!
This is my second visit and the level of consistency in taste and presentation is excellent.
Every course was impeccable and the attentive service, fine detail of presentation and aesthetic factor were immaculate.
Marukyo Uni served two ways, with spot prawn tartare and kristal caviar on a mussel cloud and a small sandwich
Normandy brown crab with nashi pear, avocado and wasabi oil
Heirloom beetroot variation (salt baked beetroot with Stracciatella artigiana and honey
Rosemary infused smoked organic egg with smoked potato syphon, chorizo iberico and meunieฬre.
Bouillon paysan (Foie Gras with abalone and shiitake
BBQ kinki (Squid a la Plancha with Iranian saffron and sand carrot)
Manjimup black truffle on cevenne onions, 40 month Parmesan and Amontillado!
Grilled Kampot pepper crusted Pigeon presented in wooden box and smoky-dry ice effect, served with cherry, almond and black garlic.
Yuzu tart
