Daily until Dec 31 2018
The Cut presents a special holiday menu for 598rmb per person: Nordic Velvet Salmon with fennel salad & ginger-soya dressing and Countryside Duck Liver Terrine with star anise jelly, poached pear in red wine & toasted brioche duo to start, followed by Roasted Half Boston Lobster in tarragon béarnaise with baby spinach and M3 Australian Wagyu Medallion served with forest mushrooms and truffle gravy for mains.
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