(台北國賓大飯店)A CUT牛排館

Fresh raw kingfish served with premium Kaluga caviar. Accompanied by red onion, sweet Kyoho grapes, and sour cream. A refined appetizer balancing savory and sweet notes.

Finely chopped raw Kyushu Wagyu beef mixed with crème fraîche and daikon radish. Topped with caviar for a luxurious, melt-in-the-mouth texture.

Half a Boston lobster served with aromatic red curry sauce. Garnished with sago pearls, fresh cilantro, and crunchy hazelnuts for a Thai-inspired flavor profile.

Tender South African abalone prepared with Oolong tea. Served with earthy shimeji mushrooms and fresh mizuna greens.

A savory cake made from crab meat, seasoned with citrusy lemon verbena and lime. Served with tomatillo and daikon for freshness.

Tender beef tongue spiced with Sichuan pepper. Accompanied by baby carrots, sweet figs, and garlic.

Fresh tuna served with barley miso (mugi miso) and Japanese sweet and sour sauce. Complemented by red daikon and yam.

Large tiger prawn served with a spicy Sichuan sauce. Garnished with leeks, olives, and wild angelica.

Pan-seared scallop with a golden crust. Served with sesame, French beans, sunchoke (Jerusalem artichoke), and green peppers.

A rich, savory soup made with Kyushu Wagyu beef, aged ham, and dried scallops. Sweetened naturally with carrots.

A creamy shellfish soup made with crab and enhanced with cognac. Enriched with cream cheese for a velvety texture.

A smooth mushroom soup presented like a cappuccino with foam. Made from slow-stir-fried chopped mushrooms for deep flavor.

Rich lobster soup made with Boston lobster and brandy cream. Garnished with chives.

Classic salad with crisp lettuce, parmesan cheese, and bacon bits. Dressed with a savory Caesar dressing.

A salad of chopped lettuce, olives, fresh mint, and nuts. Tossed in a creamy ranch dressing.

Prime bone-in ribeye steak from U.S. Flannery beef, dry-aged for 30 days. Known for its intense beefy flavor and tenderness.

Prime bone-in sirloin steak, dry-aged for 30 days. Offers a robust flavor with a firmer texture than ribeye.

High-quality U.S.D.A. Prime ribeye steak. Well-marbled, juicy, and flavorful.

A signature cut of U.S.D.A. Prime beef. Tender and cooked to your preference.

Premium Wagyu ribeye from Kagoshima, Japan. Exceptionally marbled for a buttery, melt-in-your-mouth experience.

Filet steak from Kyushu Wagyu beef. Extremely tender with delicate marbling.

Australian grass-fed striploin, dry-aged for 50 days. Offers a complex, intense beef flavor distinct from grain-fed beef.

Vintage beef from Tasmania, dry-aged for an extended 80 days. Very intense, nutty, and savory flavor profile.

Full-blood Australian Wagyu ribeye, dry-aged for 30 days. Combines the richness of Wagyu with the depth of dry-aging.

Premium full-blood Wagyu ribeye from Mayura Station. Known for its distinct sweetness and chocolate-like richness from the cattle's chocolate-fed diet.

Striploin steak from Kagoshima Wagyu. Features dense marbling and a rich, savory taste.

U.S. lamb chops dry-aged for 30 days for tenderness. Served with a lamb gravy, mint, apple, and pistachio.

Duck breast from Hualien Yuli. Served with polenta, endive, and fruit accents of plum and beetroot.

Pork chop from locally sourced Kamalan pork. Accompanied by mushrooms, apple jelly, and Dijon mustard.

Pasta served with a rich meat sauce made from Wagyu beef. Topped with parmesan cheese and chives.

Fresh whole lobster prepared with bell peppers and wolfberry. Finished with parmesan cheese.

Fresh catch of the day served with fregula pasta and fennel. Seasoned with green picada sauce.

Simple steamed broccoli, lightly seasoned. A healthy and fresh side.

Classic fried potato strips. Crispy on the outside and soft inside.

Fresh green asparagus spears grilled until tender and slightly charred.

Mushrooms sautéed in rich garlic butter. Savory and aromatic.

Creamy mashed potatoes whipped with butter for a smooth texture.

Whole baked potato with a fluffy interior. Served hot.

Sweet corn flavored with zesty lime and coriander butter.

Brussels sprouts cooked with a sweet and sour glaze.

Light and airy apple soufflé served with fresh green apple cubes. Accompanied by rich caramel ice cream.

A fusion cheesecake with fragrant pandan chiffon and creamy ricotta mousse. Topped with mung bean crumble and a crisp coconut tuile.

A chocolate-heavy dessert inspired by the Milo Dinosaur drink. Features Sacher torte, coffee-chocolate cream, and Milo ice cream.

A selection of fresh, seasonal fruits.

A variety of cheeses served with accompaniments.

Bottled mineral water served for the table.