Tok Tok

A comprehensive weekend lunch course featuring a variety of dishes. Includes a welcome dish, bread, a hot appetizer (Ravioli), and a dessert, along with your choice of appetizer, main course, and pasta.

Fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it a soft texture. Rich, creamy, and mild flavor.

A salad made with tender butterhead lettuce and classic Caesar dressing. Savory, creamy, and crunchy. typically topped with croutons and cheese.

Small anchovies deep-fried until crispy. Salty and savory with a distinct fish flavor. Perfect as a starter or snack.

Thinly sliced octopus served raw or lightly blanched. Tender texture with a mild ocean taste. Dressed with olive oil and seasonings.

A loaf of forcemeat made from pork, cooked in a mold. Rich, savory, and smooth texture. Often served cold with bread or pickles.

Tender scallops paired with a savory seaweed sauce. Sweet and briny flavor profile. Soft and delicate texture.

Raw beef minced and seasoned. Rich, savory, and meaty flavor. Soft texture, often served with an egg yolk or condiments.

Large grilled prawns. Smoky, sweet, and savory flavor. Firm and juicy meat.

A selection of cured meats such as salami, prosciutto, and ham. Salty, savory, and fatty flavors. Served for sharing, often with bread or crackers.

A classic Roman pasta dish with cheese (Pecorino Romano) and black pepper. Creamy, salty, and spicy from the pepper. Simple yet rich flavor.

Spaghetti prepared with kelp from Wando. Umami-rich and savory flavor. A unique twist on pasta incorporating Korean ingredients.

Large tube pasta served with a meat-based ragu sauce. Rich, savory, and hearty. The pasta has a chewy texture that holds the sauce well.

Broad, flat pasta noodles in a creamy sauce flavored with truffles. Rich, earthy, and aromatic. Smooth and velvety texture.

Thin spaghetti in a spicy tomato sauce served with homemade Italian sausage. Spicy, savory, and meaty. A flavorful dish with a kick.

Thin spaghetti served with shrimp. Sweet and savory seafood flavor. Light and delicious.

Very thin pasta served cold in a rich lobster bisque cream sauce. Creamy, savory, and cool. Intense lobster flavor.

Creamy rice dish flavored with truffles topped with striploin steak. Rich, earthy, and meaty. Soft risotto contrasting with the tender beef.

Creamy risotto infused with saffron, served with lobster. Aromatic, floral, and savory seafood flavor. Luxurious and rich.

A prestigious Champagne blend. Complex, rich, and elegant with fine bubbles. Notes of hazelnut, toasted bread, and citrus.

A prestigious Champagne blend. Complex, rich, and elegant with fine bubbles. Notes of dried fruit, honey, and citrus.

A prestigious Champagne blend. Complex, rich, and elegant with fine bubbles. Notes of flowers, dried fruit, and citrus.

A rosé Champagne with a unique color and spice. Rich, savory, and elegant. Notes of wild berries, ginger, and pastry.

A vintage Champagne from 2004. Balanced, fresh, and luminous. Notes of ginger, candied citrus, and quince.

A magnum bottle of the prestigious Champagne blend. Complex, rich, and elegant. Ideal for larger gatherings.

A rare single-vineyard Champagne made from Chardonnay. Pure, precise, and mineral. Notes of citrus, white flowers, and honey.

A vintage Champagne from 2013. Elegant, vibrant, and complex. Notes of eucalyptus, mint, and plum.

A rosé vintage Champagne from 2006. Intense, savory, and vinous. Notes of spice, cocoa, and fruit.

A magnum bottle of the 2012 vintage Champagne. Powerful, structured, and radiant. Perfect for special occasions.

A late-release vintage Champagne from 2004, aged longer on lees. Intense, precise, and energetic. Notes of toasted grain and minerals.

A late-release vintage Champagne from 2000. Complex, mature, and deep. Layers of smoke, iodine, and dark spices.