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 $60 per menu

Course 1

sea trout tartare

ginger flower, shiso bed

 

or 

 

chèvre chaud

goat cheese, market lettuce, herbal vinaigrette

Course 2 

 

sweet corn dumplings

fermented black pepper,

chili-lime 

 

or

 

slow cooked butterfish

miso, cippolini onions, crispy leeks

broccoli 20
pesto, chimichurri, spring garlic

mushrooms 22*
parmesan, pine nuts, sancho pepper

morels 36
gnudi, comte, basil fondue

Dessert Course 

sticky toffee pudding 

creme fraiche ice cream, candied pecans

 

or

 

crème caramel

vanilla bean, pandan

 

Summer Restaurant Week 2024

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