Menu
Selas experience
Tasting menu – Dishes made by the chef. 335 p/p
Natural Phenomenon
Spicy Soba Salad – Soba noodles, peanuts wafu vinaigrette, yuzu and seasonal vegetables in Korean marinade. 62
Thai Julienne Salad – Thinly sliced vegetables with spicy Thai seasoning, glass noodles, peanuts, herbs and chili. 64
Dragonfly – Grill scalded iceberg lettuce, dashi hollandaise, hazelnuts, parmesan and bottarga. 64
Miso Eggplant – Long cooked eggplant with tomato confit – white miso sauce, mirin-ginger vinaigrette and fresh leaves. 56
Tectonic Plates
Mediterranean Tuna Tataki – Seared Tuna with 9 peppers crust. Served with black eggplant, Jerusalem artichoke cream and Korean chili sauce. 55
Salmon Tartufo – Salmon cubes and pineapple salsa, with apple and herbs consume, Tobiko and pickled chili. 52
Sashimi Plate – Raw fish platter served with a variety of techniques and unique dressings. 195
Mawashigeri – Beef tartare, japanese barbeque sauce, egg yolk and spicy nori twill. 74
Meat salad – Slightly seared beef slices, herbs, pomegranates, crispy shallots, mustard vinaigrette, yuzu, maple and sesame oil. 72
Mountain Movement Nigiri
Tuna – Ponzu koji, teriyaki, myple and crispy rice pearls. 3 units. 58
Nikkei – Changing seasonal fish, yellow scorpion sauce and corn furikake. 3 units. 52
Hot Salmon – Dashi butter, Ethiopian pepper and carnation-lime teriyaki. 3 units. 42
Chef Nigiri – Double tuna, ponzu koji, Szechuan teriyaki, spring onion and furikake. 3 units. – –
7.4 On Dreambox Scale
Jaffa Roll – Roll with salmon & avocado filling, salmon & avocado topping. Spicy crispy kaddaif & .Old Jaffa teriyaki. 8 units. 85
Selas Roll– I/O White fish, chives and avocado, with salmon, tuna and white fish topping, yuzu aioli, green onion and sesame. 8 units. 89
XOXO – asparagus and avocdo, cream cheese, cooked salmon tartare topping. 8 units. 78
Futomaki – Seared tuna, arugula, kanpyo, avocado and sweet potato, with cucumber wrap. 4 units. 72
Kitomaki – A roll without rice. Salmon, tuna, white fish, arugula, avocado and kanpyo, with cucumber wrap. 4 units. 76
I/O T&T – Tuna, avocado and kanpyo, tuna and tuna tartare topping, crispy rice pearls. 8 units. 89
I/O Koko – White fish in tempura, avocado, tuna topping, habanero gomae, aioli kosho, spring onion and sesame. 8 units. 89
I/O NIKKEI – Salmon marinated in lemon and chili, white fish topping, crispy leek and Peruvian chili vinaigrette. 8 units. 85
Crispy Sandwich – Salmon, avocado and Gouda cheese, with yuzu kosho aioli, carrot cream, furikake and spring onion topping. 4 units. 88
Earthquake
Fish Taco (2 pcs) – Fried fish in crispy "rice pearl" tempura, fresh corn flour tortilla, wasabi aioli, cactus salsa and .green leaves. 76
Dim-Yam – Steamed fish dumplings, served with yuzu creme fraiche, citrus ponzu and green oil. 62
Smoked Soil – Salmon sautéed in brown butter, served with black risotto, cashew nuts and smoke. 72
Bam-boo – Steamed white fish with butter puree, whipped beurre blanc, koji mirin and tubiko. 82
Tokyo Style– Thin slices of selected piece of meat, salted leaves and vegetables pickled and ponzo. 98
Aftershock
Smoky Apogeto – Smoked Madagascar vanilla ice cream, black sesame crumble, cardamom meringu and coffee infusion with hyssop and roses. 53
Loco Coco – Coconut ice cream balls dipped in maccha chocolate, on passion fruit cream, maccha meringue, wasabi coconut crumble and finger lime. 56
Chocolate Pebbles – Chocolate stone filled with chocolate mousse, yuzu cream and crunch praline hazelnuts, on yuzu toffee, nut crumble and black cocoa. 62
