An Iron Chef Degustation is An Experience of a Lifetime
Canapes
by Chefs Hal Yamashita , Mark Normoyle and Hideo Dekura
Enjoy With Dassai Sparkling Sake
Course One
Traditional Japanese “Owan Mono” with Truffle, Scampi, Groper & Sea Urchin Roe.
by Iron Chef Japanese Rokusaburo Michiba
Enjoy With Grace Koshu White
Course Two
Ehime Iyokan Infused Sichuan Spiced Australian Lobster with Matsuyama Fried Tofu
by 2 Michelin-Star Chef Kentaro Chen
Enjoy With Dassai 23 Niwari Sanbu
Course Three
Trio Of Duck With Roast Breast, Confit Leg And Terrine, Served With Nestle Coffee Sauce & Okinawa Shikuwasa
by Iron Chef French Hiroyuki Sakai
Enjoy With Head ‘Ancestor Vines’ Grenache, Beden Valley SA
Course Four
Shisen Hanten Style Slow Cooked Abalone With Iyo No Miso & Abalone liver Sauce
by Iron Chef Chinese Kenichi Chen
Enjoy With Tahbilk 1972 Vines Museum Release Marsanne
Course Five
Braised Robbins Island Wagyu Beef With Shiga-Kogen Miso Pumpkin Puree
by Iron Chef Italian Masahiko Kobe
Enjoy With Tahbilk Eric Stevens Purbick Shiraz
Course Six
Cacao Forest
by Asia’s No. 1 Pastry Chef Janice Wong
De Bortoli Noble One Botrytis Semillion
Petit Fours
Wagashi Japanese Sweet
by Japanese Traditional Sweets Meister Junichi Mitsubori
*This menu is subject to seasonal and availability of ingredients, subject to change.