January 17 — February 2

Make reservations for before 5:30pm to receive a complimentary chef’s amuse-bouche.
Email doyou@saiwoo.ca to reserve.

1st Course

Endive Salad
watercress, maple carrot purée, salted yolk dust

or

Scallop Ceviche
calamansi, black garlic, hoisin, plum powder

or

Soy Braised Veal Cheeks
roasted baby carrots, pan jus, sunchokes chips

 

2nd Course

Clams
black bean dashi broth, watercress purée, gailan, toasted bao buns

or

Pan Seared Striploin Steak
charred shallot purée, kale, potato fondant

or

Tagliatelle
kobacha squash, smoked garlic, Parmesan cheese

 

3rd Course

Cream Puffs
salted egg yolk creme

or

Mango Semifreddo
black sesame crumble, blueberry purée

January 17 — February 2

Make reservations for before 5:30pm to receive a complimentary chef’s amuse-bouche.
Email doyou@saiwoo.ca to reserve.