A culinary journey through the seasons
Yuzu vinaigrette, truffle oil, micro herbs.
Fig jam, toasted brioche, aged balsamic.
Enoki, shiitake, truffle dumpling.
Grilled seasonal vegetables, red wine reduction.
Cauliflower purée, lemon butter sauce, capers.
Honey glaze, roasted carrots, potato gratin.
Arborio rice, parmesan crisp, fresh black truffle.
Valrhona chocolate, vanilla bean ice cream.
Meringue, fresh basil, raspberry coulis.
Fusion Fable
Book a Table
Fusion Fable
Book a Table
