I recently tried the White Flag menu and found the experience to be one of the best gastronomic adventures I had been on recently. Below is a brief overview of my 12-course dining extravaganza.

The White Flag menu is not a fixed menu, instead it is an a la minute creation.

White Flag Menu

• Toro with Uni and Cucumber Salsa – extremely fresh toro complemented by the uni and interspersed with bursts of citrus.
• Pan-Fried Foie Gras on Kabocha Puree with Roasted Chestnut – Nice pairing and rich but for me not enough textural definition. On reflection it added to the slow build-up of the White Flag menu.
• Crispy Skin Amadai with Arugula Puree and Shiso Oil – Tasty! The arugula a wonderful element but the only thing giving it texture was the crispy skin…but what great texture it was. Lovely presentation.
• Porcini with Shaved Black Truffle and Duck Jus – The plating looked like something from a cute, fantasy mushroom land. Fantastic textures and flavour depth…left a lingering earthy intensity in the mouth. It was this course that made us realise what type of journey we had embarked upon.
• Red Prawn with Lemon-Chilli Dust, Eggplant, Semi-dried Tomatoes and Campari Reduction – An interesting and intense bitterness from the Campari, heat from the chilli and sweetness from the prawn. One of the most unusual dishes I had eaten in a long time due to the little used bitter element and the play with textures and flavours.
• Baby Suckling Pig with Miso Pork Jus, Edamame, Sauteed Mushrooms and Foam – Outstanding plating. Almost at the pinnacle of our journey before the return to reality. A suitable increase of intensity, richness, flavour and balance. Sinfully good pork.
• Speck Wrapped Hokkaido Scallop overlaid with Black Truffle and Dried Roe with Basil Oil – Building, building, it just keeps getting better. A perfectly cooked scallop that could have been served on its own but here it went beyond to another planet. The truffle a nice touch and the smoky speck an enhancing partner. Creative expression at its finest.
• Slow-Cooked Lamb Loin with Yamamomo Berry, Sauteed Gobo and Black Truffle Lump – The lump of truffle sheer decadent indulgence. The climax of the menu.
• Japanese Pumpkin Ravioli with Sake and Goat’s Cheese – A delicious way to begin the gentle descent, calming to the stomach and the mind.
• Cheese Platter – Taleggio, Pecorino Toscano, Smoked Ricotta, served with Apricot/Honey/Parsley and Walnut Raisin Toast – Quality and variety…the apricot and parsley combo was superb.
• Japanese Doughnuts with Genmaichai Tea Infused Chocolate Sauce – For the kid is us all with sophistication coming from the tea infused chocolate sauce.
• Warm Chocolate Cake with Fresh Wasabi, Vanilla Ice Cream, Green Tea Meringue and Raspberry Coulis – Dramatic, from the plating to the pouring forth of a pale green stream (fresh wasabi) contrasting against the chocolate cake. Masterful, executed with confident balance and a blissful way to finish.
• Coffee – Transports you to Italy it is that good.

The a la carte menu is also very tempting with an extensive selection of delicious choices. I found the dishes to be surprisingly well priced given the quality and talents of Bryan Nagao. Majority of mains are under $300.