late WINTER/early spring ’25BY Chef zubair mohajir Friday-Saturday at 5:45pm + 8:30pm sEVEN course dinner menu DINNER Brooks 'Extended Tirage' Sparkling Riesling, 2018 FIRST COURSE: Duo of Bites Kumquat Tart | Green Onion MousseAdai | Prawn, Pineapple Chutney, Malwani Masala Brooks 'Extended Tirage' Sparkling Riesling, 2018 Pineapple Triplet: Planterary Pineapple, Heirloom Pineapple Amaro, Coconut, Dry Vermouth, Cardamom SECOND COURSE: "Bottle Masala" Lion's Mane Grilled Acorn Squash Purée | Peanut Sand Pineapple Triplet: Planterary Pineapple, Heirloom Pineapple Amaro, Coconut, Dry Vermouth, Cardamom Buondonno 'Bianco alla Marta', 2022 THIRD COURSE: CRAB CHUKKA Idli | Malagapuri Buondonno 'Bianco alla Marta', 2022 Sonntag Geshlossen Grüner Veltliner, 2014 FOURTH COURSE: SINIGANG Daikon | Black Rice | Scallop | Trout Roe Sonntag Geshlossen Grüner Veltliner, 2014 Fabbrica 'Newton Rosso Toscana', 2020 FIFTH COURSE: SMOKED SHORT RIB Nihari | Fresh Ginger and Coriander Fabbrica 'Newton Rosso Toscana', 2020 Arnot-Roberts Trousseau, 2022 SIXTH COURSE: DUCK NUMIDIAN Pomegranate | Pine Nut | Fried Leeks Arnot-Roberts Trousseau, 2022 Winter Green: Green Tea and Lemongrass Shochu, Tokubetsu Junmai, Melon, Matcha SEVENTH COURSE: MMM... Matcha and Mung Bean Ice Cream | Tofu Cream | Pecan | Sesame Winter Green: Green Tea and Lemongrass Shochu, Tokubetsu Junmai, Melon, Matcha
