late WINTER/early spring ’25BY Chef zubair mohajir Friday-Saturday at 5:45pm + 8:30pm sEVEN course dinner menu DINNER The Pearl | rum, makrut lime, rhubarb, blanc vermouth FIRST COURSE: TRIO of Bites Oyster | Calamansi, RhubarbLobster Roti | Crab Larb Salad, Trout RoeKinilaw | Coconut, Black Lime The Pearl | rum, makrut lime, rhubarb, blanc vermouth R.López de Heredia Gravonia, 2016 SECOND COURSE: PAKODA OKOY Sweet Potato | Carrot | Turnip Shrimp Achar | Black Lime | Caviar R.López de Heredia Gravonia, 2016 Maçanita Douro Branco, 2022 THIRD COURSE: GUCCI MUSALLAM FARAA Cashew | Saffron | Kashmiri Morel Maçanita Douro Branco, 2022 Caprera Le Vasche Cerasuolo D'Abruzzo, 2022 FOURTH COURSE: SEASONAL FISH Coriander & Sesame Crust | Moilee Sabayon | Charred Corn | Jade Oil Caprera Le Vasche Cerasuolo D'Abruzzo, 2022 Trinchero Bricco del Noce, 2020 FIFTH COURSE: NEW YORK STRIP Beef Tapa Demi | Artichoke | Cherry Chilli Achar Trinchero Bricco del Noce, 2020 Vignerons Les Matheny Arbois Rouge Trousseau, 2021 SIXTH COURSE: DUCK NUMIDIAN Wheat Berries | Apple Achar Vignerons Les Matheny Arbois Rouge Trousseau, 2021 The Finalé | scotch, noyaux, chamomile, seville orange, vanilla SEVENTH COURSE: HALO HALO Sweet Red Bean | Grass Jelly | Avocado Pandan Ice Cream | Ube Madeline The Finalé | scotch, noyaux, chamomile, seville orange, vanilla
