350€

Amuse Bouche

Chu-Toro Tartare

Oscietra caviar, blini

STARTERS

to share

Carpaccio of hand-dived scallops

With black garlic miso, shiso oil and shaved asparagus &

Dressed King Crab and Squid Ink Arancini

With crusted garden peas &

Roasted Bone Marrow

With beef tartare and smoked egg yolks &

Hamachi Ceviche

With mangosteen and coconut foam topped with tobiko caviar

Lychee Granita, Champagne shot & Mint Oil

To choose

Turbot Tail

Poached in sake with white truffle nage OR

Black Cod

Marinated with miso & passion fruit, served with baby vegetables and yuzu butter sauce OR

Black Angus Rib Eye Steak

30-day aged, 300gr, seaweed and ponzu butter emulsion OR

Salt Baked Seabass

With chilli and coriander pesto served with chive polenta

Selection of Nomad special desserts