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 | |
| oysters pcs | 3 |
| ragout and kimchi croquet | 8 |
| raw jersey cheese | 8 |
| grape tart | 15 |
| smoked lions mane, shallot crème, sunflower seeds | 15 |
| kohlrabi, seaweed, mussel | 15 |
| terrine, plum, lettuce, mustard vinaigrette | 15 |
| sweetpotato gnocchi, fermented chilli, bottarga | 20 |
| fresh spaghetti, tuna heart, yolk | 20 |
| bbq sea bass, pumpkin, black garlic | 32 |
| pork neck, coco beans, jus | 32 |
| desserts | |
| homemade cheese | 15 |
| chocolate terrine, fleur de sel | 9 |
| apple sorbet, caramel-semifredo | 9 |
| 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 |