Signature Dishes
Appetizers
CITRON CURED SALMON SASHIMI WITH SEAWEED SALSAThinly Sliced Norwegian Salmon, Japanese Seaweed “Konbu” Red Onion, Ripe Mango, Tobiko, and Lemon Wasabi Sauce |
PRAWN AND OCTOPUS CARPACCIO WITH BALSAMIC SESAME PASTESashimi Style Cooked Prawn and Octopus with Red Cabbage, Cucumber, Red Onion & Balsamic Sesame Paste |
TUNA TATAKI WITH 9 SPICE AIOLISeared Sashimi Grade Tuna, Mixed Greens, Tobiko, Crispy Scallion & Korean Chili Paste |
BROILED TAMAGO WITH WASABI MISOPotato Omelette with Sweet Wasabi Miso Sauce |
PAN SEARED FOIE GRAS, SWEET MISO GLAZEDuck Liver, Fricasse of Shi meji & Shitake Mushroom |
TRUFFLED NORI POPCORNPopcorn with Seaweed Flakes & Truffle Essence |
Soups
MIXED MUSHROOM SOUP WITH SHITAKE BACON AND TRUFFLE FOAMSuateed Shimeji, Shitake Crisped |
Salads
THE ESTABLISHMENT CEASAR SALADRomaine Lettuce, Tiger Prawns, Anchovy, Parmesan Shards |
WARM GOAT CHEESE WITH ROUQETTE SALADBaby Arugula, Broiled Goat Cheese, Baguette, Soft Boiled Organic Egg, Pine Nuts |
ORIENTAL CHICKEN SALAD WITH SESAME MUSTARD SAUCEChopped Romaine Lettuce & Red Cabbage with Mixed Vegetable Curls, Orange Segments, Raisins, and Crispy Wanton |
Noodles and Past
“UNI” SEA URCHIN PASTASauteed Japanese Angel Hair Pasta and Tossed with Sashimi Grade Sea Urchin and Soy Garlic Sauce |
CRISPY EGG NOODLE WITH MIXED SEAFOOD, CILANTRO LIME BASIL PERFUMEDeep Fried Vietnamese Egg Noodle with Stewed White Fish Fillet, Manila Clams, New Zealand Mussels, Squid and Baby Shrimp. |
LINGUINE PASTA WITH ANCHOVIES ORANGE CREAMPasta Tossed with Anchovies and Orange Segments |
Main Course
BROILED BLACK COD MISOMarinated Black Cod on Japanese White Miso with Japanese Pickles |
BAMBOO ROASTED WHOLE SOLE FISH WITH LEMON WASABI SAUCENew Zealand Sole Fish with Fresh Black Grapes, Garlic Confit and Marinated Barley Miso |
SAKE POACHED CHILEAN SEABASS WITH SCALLION CHILI GLAZEWith Shimeji Mushroom, Green Asparagus, Ginger & Scallion |
GRILLED TUNA BELLY BURGERGrilled Sashimi Grade Tuna Belly Patty with Broiled Tomatoes, Onion, Japanese Pickles, Mixed Greens, Golden Fries & Honey Wasabi, Teriyaki Sauce |
GREEN TEA CRUSTED LAMB CHOPSGreen Tea Breaded Lamb Chops with Slow Roasted Cherry Tomatoes & Soy Mirin Glaze |
PAN SEARED ANGUS BEEF TENDERLOIN WITH LYCHEE TRUFFLE SAUCEwith Roasted Mixed Vegetables |
ANGUS TENDERLOIN BEEF MISO ZUKEMarinated and Grilled Beef in White Miso with Roasted Mixed Vegetables |
GRILLED HERB CHICKEN WITH WASABI SOY MIRIN GLAZEMixed Roasted Vegetables and Black Seaweeds |
Desserts
PISTACHIO JATEU DE LUPEThe Establishment Signature Dessert; Twenty Layers of Paper-Thin Crepes Filled With Pistachio Crème |
CHOCOLATE BETTE NOIRFlourless Belgian Chocolate Cake With Vanilla Essence, Served With Warm Chocolate Shoot And Whipped Cream |
THE ESTABLISHMENT DUETDark Chocolate topped with Coconut and White Chocolate topped with lemon lime sauce |
