Oriole tasting menu

Starters

• Prawn, Avocado, Sencha, Enoki, Citrus Mustard — Succulent prawn paired with creamy avocado, earthy sencha tea, delicate enoki mushrooms, and a bright citrus mustard dressing.
• Seared Scallop, Beurre Blanc, Spinach, Trout Roe, Chives — Perfectly seared scallops complemented by a rich beurre blanc sauce, fresh spinach, vibrant trout roe, and aromatic chives.

Mains

• Salmon, Yuzu, Dwenjang, Creme Fraiche, Crispy Rice Pearls — Tender salmon accented with bright yuzu, fermented dwenjang, smooth creme fraiche, and crunchy crispy rice pearls for contrast.
• Egg Noodles, Curry, Kabocha, Chili Crisp, Carrot, Caviar — A vibrant dish featuring silky egg noodles in curry broth, roasted kabocha squash, spicy chili crisp, tender carrot, and luxurious caviar.
• Ribeye, Seolleongtang, Scallion, Shiitake — Juicy ribeye served with traditional Korean seolleongtang broth, garnished with fresh scallions and earthy shiitake mushrooms.
• Grill & Banchan, Soy Glazed Sunchoke, Braised Dasima, Gosari, Sesame Oil — A harmonious medley of grilled vegetables and traditional Korean side dishes, featuring soy-glazed sunchoke, tender braised dasima, gosari fern, and fragrant sesame oil.

Desserts

• Kaetnip Ice, Korean Yogurt, Meringue, Pear, Perilla Seeds — Refreshing kaetnip ice paired with tangy Korean yogurt, light meringue, ripe pear, and aromatic perilla seeds for a unique texture and flavor.
• Ssuk Mochi — Traditional ssuk mochi delicately crafted with mugwort for a fragrant and chewy finish.
• Omija, White Chocolate, Tapioca, Cinnamon — A luscious dessert blending the tartness of omija berry with smooth white chocolate, chewy tapioca pearls, and warm cinnamon spice.

Drinks and specials