4-course crafted signature menu by Chef Vivian Vitalis
Combination of crafted cocktails and wine
Avocado togarashi, gari ginger, sesame soy dressing
Smoked black cod, moshio cracker, cured duck yolk, coffee wood smoke
Pickled honeydew, avocado wasabi, balsamic caviar
Butterfly pea flower, dashi gel, seafood tartare, crab, white radish
Inoki mushroom, brown butter soy, coranl fungus, orange segement
Lemon vinaigrette, pickled beetroot, orange segment
Edamame, broccoli, avocado, romaine, moshio cracker
Baked in aromatic sea salt, smoked crema, mustard, pickled shallot, dill
Roasted walnuts, pickled Malang apple, orange sudachi dressing
Goma-ae dressing, nori furikake, pickled mushroom
Broccoli stem, black sesame goma-ae, ponzu
Whole snapper baked in aromatic salt, side salad
Octopus legs, wakame, goma eggplant, yuzu radish
Oven baked, aromatic togarashi oil, kyuri noodle, moshio kelp
Sakana teriyaki, bonito flakes, kalamansi gel, togarashi
Green jobfish, lotus leaf, shimej mushroom, honey miso, burnt lemon
Grilled pompano, smoked salt, black garlic, lime
Steamed, ginger flower, pumpkin puree, eggplant
Please ask your Seasalt host
Garlic butter shoyu, fried garlic, cabbage kimchi
Wasabi mash, pickled pumpkin, edamame
Plantain douphine, kyuri, morinaga gel
Coconut sponge, lemon cream, yoghurt sorbet
Mango, cream cheese, raspberry sorbet
Valrhona manjari moelleux, salted caramel, brown butter
Chantilly cream, apple compote, micro sponge
Passion cream, sago pearl, passion sponge, coco crumble,
coconut milk sorbet
Green tea namelaka, green tea cake, red bean ice cream