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Wayan by Cedric Vongericthen
CVRG by Cedric Vongericthen
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rhubarb: chutney, warm madeleine
 our cocktail program centers on fresh, seasonal ingredients
mussels with auce poulette, furikake, salsa matcha


shrimp toast with cilantro, citrus chili

sweet petite oyster  18/36          

passionfruit mignonette, sambal bule


trout roe  18

toasted bialy, cream cheese, acar


mango salad  16

labneh,  ginger-lime, macadamia

sea trout tartare   18

ginger flower, mentaiko garlic toast


mollet egg  20

smoked salmon, hollandaise, furikake


chèvre chaud  18

goat cheese,  asparagus, herb vinaigrette

crab & egg dip  22

sunny side up, comté cheese, pink pepper

broccoli 20
pesto, chimichurri, spring garlic

mushrooms 22*
parmesan, pine nuts, sancho pepper

morels 36
gnudi, comte, basil fondue

golden french toast  ​​​​19

petrossian caviar, crème fraîche, chives


egg à la coque  24

crispy sweet shrimp, tartine, kombu butter


dumpling tower  28

lobster, squash dumplings, shrimp brioche

add caviar... 18

sauce poulette mussels  24

furikake, salsa matcha


sticky toffe pudding 

crème fraîche ice cream,

candied pecans

chocolate mousse

raspberries, black sesame

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