UMAMI Dishes

Thinly sliced tenderloin beef with a light sweet soy vinaigrette, chilli mayonnaise and crispy onions on top.

Vinai Beef

Carved duck breast in a shallot vinaigrette. Underneath you’ll find wakame. Served with tree ear mushroom and cucumber slices on the side.

Unami Duck

Sea bass ceviche, served with passion fruit sauce. Underneath it a cream of avocado and topped with red onion, coriander, and chilli pepper

Cevice Seabass

Lightly seared tuna fillet accompanied with smoked eel slices. Served in a Sichuan-lime dressing and basil oil. Garnished with wakame gel.

Tuna & Eel

Red chicory filled with a salad of crayfish and prawns. Served with crême fraiche on top and lobster broth underneath.

Shellfish Salad

Blanched prawns on a bed of lamb’s lettuce. Garnished with mango gel and thai chilli dressing.

Mango Prawns

Smoked wild salmon marinated with red beetroot, served in a soy mustard vinaigrette. Garnished with cornichon and little balls of cantaloupe melon.

Beetroot Salmon

Cognac noodles served in a chilli vinaigrette. Also served with thinly sliced cucumber, wood ear mushroom, red onion and beech mushroom.

Vegan Noodle Salad

Tempeh cubes served in a romaine salad with sambal badjak. Underneath you’ll find a lemongrass dressing and wasabi mayonnaise.

Tempeh

Royal bolete mushroom served with tru le yuzu sauce. On top, a small beet salad with tempura crumble and grape pieces, dressing with xo sauce.

King Boleet

Crispy baked chicken thigh fillet with ginger puree and black tru le sauce underneath. Served with white radish kimchi on top.

Ginger Chicken

King prawns in a lemon grass sauce, served on a bed of asparagus and crayfish. Garnished with sweet potato puree and herring caviar on top.

Garlic King Prawns

Stewed blade steak with brown beans in a sauce of spices and coconut (rendang sauce). Garnished with a coconut-cashew crumble, cantaloupe melon and alfalfa salad. (Rendang is a traditional curry based stewed dish which originates from south-east asia)

Daging Rendang

Grilled salmon served in a fresh cucumber sauce. Topped with smoked wild salmon with beetroot dressing. Garnished with mango puree and wasabi peas.

Cucumber Salmon

Whitefish fried in tempura on a bed of lamb's lettuce with mango puree underneath. Topped with a Thai chilli dressing.

Lemon Fish

Romaine lettuce with Gochujang Iberico pork ribs. Below with corn and nuts. Garnished with sesame and a kimchidressing. (Gochujang = Korean fermented red pepper paste)

Chilli Iberico Ribs

In the shell is a scallop on a bed of char siu (roasted pork) served with garlic and soy sauce. On top of it is a crouton, garnished with cucumber and peas.

Char Siu Scallops

Gyoza’s with a vegetarian filling with chilli mayonnaise and kimchi dressing on top. Garnished with a little alfalfa salad and wasabi peas.

Veggie Gyoza

French beans on a bed of bean sprouts, served with Indonesian peanut sauce and piccalilli mayonnaise on top. Garnished with soy eggs and a cassava chip.

Haricots Verts

Slowly cooked artichoke with creamy mushroom sauce. On top the oyster mushroom tempura, garnished with white grapes and served with tru le yuzu sauce

Artichoke & Mushroom

Grilled squid with chilli powder, served with a coconut milk and tomato based risotto. Accompanied by a sesame dressing, edamame soy beans and cherry tomato.

Sepia Squid

Tempura-fried softshell crab served with creamy fish sauce. On top the chilli mayonnaise and underneath the smoked salmon. Garnished with white grapes.

Crispy Crabby

Crispy fried duck breast with a carrot puree and orange dressing underneath. Garnished with papaya and radish on the side.

Orange Duck

Dried baby carrots with black olives crumble, with vegetable gravy in the middle, served with potato crisp and dots of tru le mayonnaise.

Baby Carrot

Enoki mushroom with cucumber and crunchy seaweed. Served with a Sichuan dressing and basil oil underneath.

Enoki Salad

Stir-fried beef tenderloin in a black bean sauce with grilled aubergine. Finished with piccalilli mayonnaise and cilantro.

Eggplant Beef

Chicken thigh fillet braised in a tomato cream sauce, served with tomato & creme fraiche. Garnished with tempura crumbs and cilantro.

Butter Chicken

Rose cooked veal entrecôte on courgette circles finished with a puree of parsnip. Served with a sauce of beetroot and horseradish.

Veal Entrecôte

Grilled quail in a Chinese bean sauce served with parsnip puree. Garnished with sugar snaps and garden peas.

Quail

Halibut on a bed of mashed potatoes, served in a sauce of tru le and yuzu. Topped with a crispy fried shiso leaf, finished with madame jeanette pepper and dried shrimp

Truffle Halibut

Prawns braised in a mild, Thai red curry. Served with potato and carrot salad, finished with bonito flakes.

Curry Prawns

Sablefish with char siu at the bottom, surrounded with a cucumber sauce, f inished with tufts of piccalilli mayonnaise.

Black Cod

Sea bass baked on the skin on a bed of French beans and crispy seaweed. Served with a Sichuan pepper sauce and dots of apple shiso gel.

Sichuan Seabass

Bok choy in a black soy sauce. Served with shiitake, garlic puree and soy marinated peanuts.

Shanghai Paksoi

Combination of courgette and tofu in a black bean sauce, served with a tru le mayonnaise. Garnished with red cabbage.

Tofu Zucchini

Grilled portobello in a green vegetable sauce, served with black bean sambal and chilli strips.

Spicy Portobello Mushroom