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Wayan by Cedric Vongericthen
CVRG by Cedric Vongericthen
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rhubarb: chutney, warm madeleine
 our cocktail program centers on fresh, seasonal ingredients
mussels with auce poulette, furikake, salsa matcha

Brunch
 

shrimp toast with cilantro, citrus chili

sweet petite oyster  22/44          

passionfruit mignonette, sambal bule

 

trout roe  20

toasted bialy, lox cream cheese, acar

 

fluke sashimi  18

sambal hijau, chives

 

sea trout sashimi  16

ginger flower, trout roe, makrut lime

 

mollet egg  20

smoked salmon, hollandaise, furikake

 

egg balado  14

sambal, thai basil

filet-o-butterfish 25

seaweed kimchi, sauce gribiche

broccoli 20
pesto, chimichurri, spring garlic

mushrooms 22*
parmesan, pine nuts, sancho pepper

morels 36
gnudi, comte, basil fondue

golden french toast  ​​​​19

petrossian caviar, crème fraîche, chives

egg à la coque  24

crispy sweet shrimp, tartine, kombu butter

 

dumpling tower  24

lobster, honeynut squash, padang squid

   4g pretrossian caviar... 12

sweets   14

sticky toffee pudding 

crème fraîche ice cream,

candied pecans

chocolate pot de crème  

raspberries, basil

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