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Mezzaluna is a multi-award-winning restaurant. The stunning panorama from atop State Tower is a fitting backdrop for the superb food of chef Ryuki Kawasaki. Excellent service adds to the dining experience.
Rating : 18/20
Chef Kawasaki showcases French contemporary cuisine at its best, seamlessly incorporating seasonal artisanal Japanese produce into his dishes. Hachimantai salmon (rainbow trout) from Iwate is smoked and served with golden trout roe, Japanese udo and urui. The cedro lemon emulsion and yoghurt sorbet adds a light and zesty note. Aged and preserved kue (grouper) served on a bed of foie gras custard, wild rice crisps and nori is a melange of tastes and textures, while smoked duck consomme creates a fine balance between the flavours of the land and sea. The highlight, however, is Niigata murakami wagyu from Kawasaki’s hometown. Grilled over bincho-tan (white charcoal), the A5 wagyu’s juicy meat is accompanied by squid ink gnocchi, firefly squid and wasabi green. For dessert, acacia honey mousse with yuzu-orange gel and fromage blanc sorbet provides a refreshing finale to a fabulous meal.
Rating : 40/40
A brilliant selection of reds and whites dominated by classic French labels. The wine pairing option offers various quality wines meticulously selected to compliment the cuisine.
Rating : 19/20
Rating : 20/20