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Sushi

Sashimi – 3 Pieces (G) (D): Salmon – 50; Mackerel – 50; Red Snapper – 60; Tuna – 65; Yellowtail – 65; Scallop – 65; Tuna Belly – 105

Maki – 3 Pieces (G) (D): Cucumber (V) – 25; Avocado (V) – 30; Salmon – 40; Mackerel – 45; Red Snapper – 50; Yellowtail – 50; Tuna – 55

Nigiri – 3 Pieces (G) (D): Eel – 45; Salmon – 45; Red Snapper – 50; Tuna – 55; Shrimp – 60; Octopus – 65; Scallop – 70

Gunkan – 3 Pieces: Spicy Salmon with Tobiko eggs, spicu mayonnaise, spring onion, green apple (G) (D) – 50; California with King Crab, mayonnaise, chives (G) (D) – 65; Ikura with salmon eggs, cream cheese (G) – 65

Temaki / Hand Rolls

California (D): Crab, avocado, cucumber, wasabi mayonnaise; 60

Spicy Salmon Roll (G) (D): Tobiko eggs, spicy mayonnaise, spring onion; 65

Prawns (D): Tempura, wasabi mayonnaise, soy sauce; 65

Sushi Platter (D)

Volcano roll (8 pieces), sashimi salmon (4 pieces), sashimi yellowtail (4 pieces), nigiri tuna (4 pieces), nigiri shrimp (4 pieces)

305

Sashimi Platter (G) (D)

15 pieces, 5 Chef varieties

215

ROLLS

Crunchy Vegetable Roll (V) (D): Avocado, tempura batter, scallions, yamagobo, orange mayonnaise; 60

Volcano (D): Salmon, cucumber, pickles, radish, volcano sauce; 70

Yuzu Tempura Prawn Roll (SD): Avocado, spicy mayonnaise; 80

Shredded Crab Roll (D): Eel, spicy mayonnaise sauce, spring onion, garlic and ginger crumble; 85

Spicy Tuna (G) (D): Asparagus, pickles, radish, chives, spicy sauce; 90

Wagyu Beef Roll (SD): Pickles, spring onion, quail eggs, mayonnaise; 100

King Crab California Roll (D) (SD): Squid ink, avocado, mayonnaise, tobiko; 105

Duck Foie Gras Roll (SD): Duck, green apple, cream cheese, teriyaki sauce; 125

Smoked Salmon Roll, Black Truffle (G) (SD): Comte cheese, asparagus, black truffle dressing; 130

Dynamite Lobster Roll (G) (D) (SD): Togorashi, Yuzu kosho, Japanese mayonnaise, lettuce; 135

Dragon Roll: Black caviar, tempura prawns, eel, avocado, cream cheese; 225

RAW (NAMA)

Beef Tenderloin Tataki: Enoki mushrooms, baby spinach, garlic chips, ponzu dressing; 85

Smoked Hamachi (D): Lemon ginger granite, red radish, green apple, coriander; 95

Salmon Tartare, Ikura Eggs: Smoked and fresh salmon, green apple, yuzu mousse, sesame tuile; 95

Cured Halibut (D) (SD): Torched, black sesame paste, lychee, chillies; 95

Hokaido Scallops: Tomato, rice cracker, basil ice cream; 115

Tuna Carpaccio (G) (D): Orange, daikon, mizuna leaves, Combava leaf dressing; 100

Obsiblue Prawn Tartare (D) (SD): Celery, pear, mint, salicornia, ginger, ponzu dressing; 130

Wild Sea Bass and Oyster Tartare (G) (D) (SD): Avruga eggs, Prat Ar Coum oyster #3, goji berries, sate spice; 140

Jasmin Sturia Caviar 30 g

Mild Sturia Caviar, slightly salty, seasonal

695

Pairing with choice of: Beluga gold line vodka 3 cl; 225

: Wine Puligny Montrachet 1er Cru; 2200

: Champagne Krug Grand Cuveé; 4200

Oysters (D)

ponzu vinaigrette

Fine de Claire #4/pc: 30

Prat-ar-Coum #3/pc: 35

Tsarskaya #2/pc: 50

Belon #0/pc: 55

Oysters selection (6 pieces): 245

SMALL DISHES

Edamame (V) (G) (D): Spicy or salty; 30

Miso Soup (V) (G): Tofu, scallions, seaweeds; 35

Kaiso Salad (V) (D): Seaweeds, cucumber, wasabi vinegar dressing; 35

Tofu Skin Salad (V) (D): Carrots, chili oil dressing; 40

Stir-Fried Vegetables (D): Kimchi sauce; 40

Spinach and Kale Salad (V) (D): Sesame dressing; 45

Green Mango Salad (N) (G) (D): Dry shrimp, Thai dressing; 45

Soba Noodles (V) (D): Oyster sauce, coriander, bean sprouts; 45

STARTERS

Korean Pear Salad (V) (D): Bean sprouts, Asian herbs, tamarind dressing; 65

Spicy Chicken (N) (D): Peanuts, chillies, scalliions; 70

Beetroots & Coriander Salad (V) (SD): Wasabi ice cream; 75

Tempura Prawns (D): Cajun seasoning, spicy sauce; 85

Laksa Soup (G) (D): Scallops, calamari, prawns, vegetables, coconut; 85

Octopus Carpaccio (D): Shisso salsa, mizuna leaves, citrus, avruga; 90

Deep-Fried Soft Shell Crab (D): Spring onion, black pepper, honey sauce; 95

Steamed Dim Sum Platter: Scallop, chicken, prawn, vegetable, duck; 95

Burrata Cheese (V)*: Tomato ginger jam, cucumber, daikon, soy caviar, toasted bread; 105

Tuna Pizza: Avocado, tomato, spicy sauce, pita bread; 110

King Crab (D) (SD): Cherry tomato, yuzu avocado pureé, volcano sauce; 125

Poached Langoustine (SD): Black caviar; 135

Lobster (D): Black caviar, crispy tortilla, avocado, lettuce, spicy lemongrass sauce; 140

MAIN COURSES

Deep-Fried Tofu (V): Shimeji mushrooms, pumpkin, asparagus; 85

Braised Duck Leg (G): Hoisin sauce, avocado, tortilla bread, tomato, coriander; 160

Forbidden Rice (G) (SD): Scallops, prawns, calamari, edamame; 165

Roasted Salmon: Yuzu sabayon, baby spinach leaves, bonito crumble, beetroot; 165

Grilled Octopus: Tomato, Fregola, mussels, scallion, shishito pepper; 170

Steamed Lobster (SD): Fried wonton, leeks, Shiitake mushrooms, lemongrass crustacean cream, coconut foam; 175

Roasted Black Cod (SD): Soy garlic marinade, carrot, ginger, coriander pistou, garlic crumbs; 210

Seared Turbot: Zucchini roll, oyster and kale, sea urchin creamy sauce; 210

Poached Patagonian Toothfish (D): Udon noodles, kailan, dashi broth; 210

Roasted Wild Sea Bass (SD): Sesame green peas, spring vegetables, seafood fritter, lemongrass sauce; 220

Fried King Crab (D) (SD): Tempura, lettuce, tomato, red onion, spicy mayonnaise; 225

Wagyu Beef Tenderloin Rossini (G): Grade 5, duck foie gras, Sichuan pepper sauce, potato, shisso bread crumbs, Maitake mushroom, edamame; 245

For Sharing

Butterfly Sea Bass (D): Deep-fried, Togorashi panko, soy ginger lime sauce, sushi rice; 400

Grilled Sea Fu Platter, Black Pepper Sauce: Catch of the day, tiger prawns, scallops, octopus, black pepper honey sauce; 400

Additional Canadian Lobster: 715

Grilled Blue Lobster: Lemongrass sauce, jasmine rice; 595

Roasted Wagyu “Côte de Boeuf” 800g (G): Grade 6, black truffle mashed potatoes, mushroom sauce; 695

FROM OUR WOK

Stir-fried Chicken: Chilies beans sauce, coriander, jasmine rice; 140

Wok-fried Beef Tenderloin: Black pepper sauce, mushroom, kailan leaves; 170

Deep-Fried Stone Bass (D) (SD): Hoisin sauce, tomato, lotus roots, carrot ginger purée; 185

Tiger Prawns (D): Breaded, deep-fried, duck foie gras, mango sweet chili sauce; 210

Stir-Fried Lobster (SD): Tamarind sauce, scallions, asparagus, jasmine rice; 220

SIDE DISHES

Jasmine Rice (V) (G) (D): 25

Fried Rice (V): 30

Mashed Potato (V) (G): 30

Broccoli, Garlic (V) (G) (D): 35

Chili Garlic Cauliflower (V) (D): 30

Eggplant, Black Bean Sauce (D): 35

Spinach (V) (G): 40

Sautéed Mushroom (V) (G): 40

To serve you better, please communicate with the service staff if you have any food intolerance or allergy such as dairy, eggs, shellfish etc...

(D) Dairy Free, (N) Nuts, (V) Vegetarian, (G) Gluten free, (SD) Chef Pierre’s Signature Dish

All prices are in AED and are inclusive of a 7% municipality fee, 10% service charge and 5% VAT.

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