Blue by Eric Ripert Seven Course Tasting Menu

Layers of thinly pounded yellowfin tuna, foie gras, toasted baguette, chives, extra virgin olive oil. Perrier-Jouët, Brut Rosé, "Blason", Champagne, France, NV

Lightly seared langoustine, iberico ham-truffle crème fraîche, balsamic-mushroom vinaigrette. Margerum, White, "M5 Margerum Estate Vineyard", Los Olivos District, California, 2020

Poached halibut, avocado, anticucho-shrimp sauce. Flanagan, Chardonnay, Russian River Valley, California, 2019

Pan-seared Dover sole, almond-potato mousseline, tamarind-brown butter. Louis Latour Puligny-Montrachet Cote de Beaune, France,2017

Octopus "a la plancha", tomato, chorizo emulsion. Lucien Muzard & Fils, "Vieilles Vignes", Santenay, Burgundy, France, 2019

Fig granite, vanilla crème fraîche, camarel tuile

Warm Indonesian dark chocolate tart, Tahitian vanilla ice cream. Tawny Port, Dow's 20 Year Old, Douro, Portugal

Hiramasa slivers, miso crisp, "kimchi", citrus oil. Nikolaihof, Grüner Veltliner, Austria, 2020

Warm scallop, wild mushroom, smoked butter. Marqués de Murrieta, Viura, "Capellanía", Rioja, Spain, 2017

Baked queen snapper, seasoning pepper sofrito, fennel, chorizo-lime broth

Barely cooked salmon, veal tongue, horseradish emulsion. Joseph Drouhin Vosne-Romanee, Burgundy, France, 2016

Pan-seared swordfish, shallot confit, fig, Szechuan pepper-chicken jus. Pauillac de Château Latour, Pauillac, Bordeaux, France, 2014

Milk chocolate pot de crème, caramel foam, maple syrup, Cayman sea salt

Rum-infused chestnut crèmeux, mandarin sorbet, orange-ginger consommé. Tokaji Aszu 3 Puttonyos, Tokaj, Hungary

Hawaiian heart of palm, radish, cucumber, citrus vinaigrette. Nikolaihof, Grüner Veltliner, Austria, 2020

Stuffed baby kohlrabi, ricotta, tomato, saffron broth. Château de Saint Cosme, Principauté d'Orange, Blanc, "Les Deux Albion", France, 2018

Braised young baby butternut squash, goat's cheese, toasted almond vierge. Laurent-Perrier, Brut, "La Cuvée", Champagne, France, NV

Roasted topinambur, wild mushrooms, shallot confit, truffle. Tornatore, Etna Rosso, Sicily, Italy, 2020

Truffle-sweet potato tortelli, balsamic-baby spinach. Pio Cesare, Nebbiolo, Langhe, Piedmont, Italy, 2018

Vanilla poached quince, yoghurt, quince sorbet

Coconut frangipane, yuzu ganache, jasmine tea mousse, toasted coconut ice cream. St.-Urbans-Hof, Riesling, Spätlese, "Nik Weis Goldtröpfchen", Mosel, Germany, 2018

Seared beef tenderloin, short-rib foie gras tortelli, parsnip, truffle jus. Gaja Pieve Santa Restituta, Brunello di Montalcino, Tuscany, Italy, 2017

Pan-seared rack of lamb, pistachio-lavender crust, Byaldi gratin, pink peppercorn jus. M. Chapoutier, Côte-Rôtie, "Les Bécasses", Rhône, France, 2013

Grilled hanging tender, fresh kimchi, bok choy, soy jus vinaigrette. State of Mind, Cabernet Sauvignon, Napa Valley, California, 2015

30g classic condiments (supplement CI$200)