Starters
Charred Hokkaido Scallop
Thirty seconds over binchōtan. No more, or it is a different dish.
$42
GF · Contains dairy, shellfish
About this dish
Burnt butter dashi, pickled green mango, finger lime.
The scallops arrive dry-packed from Hokkaido, which matters more than anything else on this plate — a wet-packed scallop steams instead of searing and will never take the colour we are after.
They go over binchōtan for thirty seconds a side. The burnt butter dashi is made each service and held warm, never reheated. Pickled green mango cuts the butter; finger lime is the last thing to touch the plate.