Fancier Things

[Lunch / 6 Acts : $148+]

This was simply a sight to behold the moment it left the kitchen. A sous vide organic egg is tipped into a beautiful glass bowl of potato purée and foam, iberico ham and crunchy toasted buckwheat. What made this extra special was the scent of torched rosemary underneath the bowl that added to the whole experience.

[Lunch / 6 Acts : $148+]

The most beautiful plate of salt-baked beetroot, stracciatella artigiana and a little drizzle of honeycomb over the top. I really loved the combination of the beets with cheese (described similar to a burrata) and the surprise of a dollop of horseradish. There's was also a rather earthy beetroot sorbet and sand which I'm not sure I really like. Everything else was ace and so nicely thought out.

[Lunch / 6 Acts : $148+]

This delightful mushroomy was served as a lovely amuse bouche. A super delicious mushroom tea served over a cep sabayon and little garlic toast on the side.

No explanation needed, really. This was divine. I was genuinely sad when this dish ended.

This, surprisingly, was one of my favourite items served as part of the Hagi menu. This beautifully grilled king salmon and micro tomatoes was exquisite. I wouldn't say salmon is my favourite fish, but this was prepared in a way that it tasted smoked (though it wasn't) - it was rich and salty. Apparently this is done so that it pairs well with sake. 🤤

I don't even know where to begin. I'm not usually one to splurge (this much) on lunch but the occasion called for it. Let's just say, it was money well spent. The attention to detail, the precision in preparation and the quality of every ingredient made for sure a great dining experience. 😍