At CAE Dining, every menu is crafted to celebrate the rhythm of the seasons, ensuring the freshest produce shines at its peak. Drawing inspiration from Japanese precision, the bold flavours of South America, and the vibrant depth of South East Asia, our dishes reflect a world of influence with a unique creative touch.
Each dining experience unfolds across multiple courses, designed to take guests on a journey of flavour, texture, and discovery. Fresh, vibrant, and thoughtfully composed, our menus embody both elegance and warmth, inviting diners to slow down, share, and savour every moment.
SAMPLE SPRING SHARED DEGUSTATION
Bread course
Potato Kombu Bread
Stracciatella | Shiso Verde | Pickled Onion | Heirloom Tomato | Chive Oil
Soused Cucumber | Whipped ricotta | Feta | Herb oil | Shio Kombu | Dill
Snacks
Scallop on wonton | Spring Onion and Ginger | Cucumber | Spring Zucchini | Anori
Blue Fin Tuna Tartlets | Spring Roll Pastry | Yuzu Kosho Ponzu | Heart Of Palm | Cod Roe
Fresh Entree
Kingfish Sashimi | Ponzu | Pickled Daikon | Chive Oil
Main Course
Koji grilled chicken | Soy Jus | Charred Leek and Kosho Salsa
Spring Salad | Green Goddess | Herbs (Market Selection)
Dessert
Yuzu and Kafir Lime Posset | Strawberry | Shiso and Strawberry Sorbet | Sorrel