The content below is for indicative purpose only.
| homemade sourdough bread, kefir butter, olives | |
| aperitif | |
| sparkling Vespri, Il ceo, Veneto, Italy | 8.5 |
| Misty cocktail with our own vermouth | 10 |
| Nocino homemade | 10 |
| homemade soda varying | 8.5 |
| 3 course menu | 49.5 |
| 4 course menu | 55 |
| 5 course menu | 65 |
| wine pairing | 40 |
| pairing wines, by the glass | 8.5 |
| à la carte | |
| oyster, horseradish (pcs) | 3.5 |
| ragout and kimchi croquet (pcs) | 7 |
| scallops, black garlic, walnut | 18 |
| cockles, pear, kohlrabi | 15 |
| squid, beetroot, lardo | 18 |
| sweet potato gnocchi, fermented chilli, scallop roe bottarga | 18 |
| fresh spaghetti, tuna heart, yolk | 20 |
| bbq monkfish, kimchi, cavolo nero | 32 |
| bbq duck, mushrooms, potato, jus | 32 |
| desserts | |
| purple haze | 15 |
| chocolate terrine, fleur de sel | 9 |
| grape sorbet, beetroot molasses | 9 |
| dessert | |
| St. Romain coffee Burgundy, France | |
| espresso/coffee | 3.5 |
| double espresso | 5 |
| cappuccino | 4 |
| Postcard Teas London, UK | |
| green tea: sencha - Japan | 4 |
| oolong tea: anxi ti guan yin - China | 4 |
| black tea: sacchma - Iran | 4 |
| digestives and sake | |
| Grappa di Papa (45%) | 8.5 |
| La Vieille Prune (42%) — Louis Roque, Dordogne | 8 |
| Noix de Pays d ́Oc (17%) — Laurent Cazottes, Occitania | 8 |
| Yoigokochi Yuzu 2020 (7%) Tsuru Ume - Hyõgõ, Japan | 6 |
| Natsu mikan (7%) Heiwa Shuzō - Wakayama, Japan | 6 |