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 | Casava Crisp | Yuzu Kosho Ponzu | Heart Of Palm | Coriander

Japanese Prawn Toast | KombuMite | Shiso

Fresh Entree

DIY Sashimi Handroll | Market Sashimi | Shoyu | Aji Verde | Nori | Rice | Condiments

Main Course

Koji grilled chicken | Soy Jus | Charred Leek and Kosho Salsa

Spring Salad | Green Goddess | Rhubarb Vinegar | Herbs (Market Selection)

Dessert

Yuzu and Kafir Lime Posset | Strawberry | Shiso and Strawberry Sorbet | Sorrel