Fleur de Mizu 2026 Autumn menu
Discover the new seasonal creations at Fleur de Mizu
Experience the Season
As the season shifts, our kitchen turns to deeper flavours, warmer textures, and ingredients that capture the essence of autumn.
At Fleur de Mizu, the new 2026 Autumn Menu explores the meeting point between French technique and Japanese sensibility — bringing together the richness of the season with refined balance and precision.
Entree
Saint-Jacques du Vieux-Port
Scallop vichyssoise
Seared scallops, Pernod syrup, yuzu kosho, potato & leek velouté, fennel croutons
(Add Oscietra caviar +$3)
Moelle des Sous-Bois
Bone marrow
Fioretto, baby king oyster mushroom, sourdough crisps, parsley, katsuobushi beurre blanc
Caille aux Couleurs d’Automne
Deboned stuffed quail
Parsley & fig leaf mousseline, pancetta, leek fondue, Karashi & cider cream
(GF +$4)
Saumon des Eaux Claires
King salmon & tiger prawn sunomono
Umeshu cured King salmon fillet, cucumber, avocado & green chilli purée, shallot oil, Sudachi espuma
(GF)
Somen, de la Forêt à la Mer
Mushroom somen
Forest mushrooms, somen noodles, shishito pepper, baby corn, kombu butter, cayenne crumb, chive
(V)
Main
Le Bœuf des Rivages au Plateau Ardéchois
Wagyu MB+9 Sirloin
Chestnut & cognac cream, shiitake & wakame duxelles, potato & onion crumb, ponzu gel, Madeira jus
(GF +$13)
Entre Deux Rives
Murray Cod
Caraway seed miso glazed Murray cod, fennel & red rascal potato basquaise, green olive & eggplant purée, Champagne beurre blanc
(GF)
Cou d’Agneau au Kanzuri
Organic lamb neck
Mint & caper stuffed lamb neck roulade braised in Kanzuri stock, lima bean & pine nut purée, brined turnip, beurre rouge
(GF +$3)
Koshihikari Sans Frontières
Koshihikari risotto
Koshihikari rice, compressed cauliflower, garlic shot, Gruyère, walnut, vadouvan oil, crème fraîche, kale crisp
(GF / V)
Desserts
L’Incontournable Citron
Tarte au Citron
Sable, basil ganache, fromage blanc, lemon crémeux, meringue shards
Nuage au Chocolat et Deux Thés
Belgian chocolate chiffon cake
Hojicha crème chantilly, poached pear in Earl Grey syrup
(Add Australian native honey ice cream +$3)
La Verdante au Sésame Noir
Kurogoma & pistachio verrine
Kurogoma mousse, pistachio crunch, cassis gel, sesame tuile
Le Soufflé de Cendrillon
Kabocha soufflé
Spiced kabocha pumpkin, cinnamon ice cream, kuromitsu
(+ $3)
Un Classic
Organic Madagascar vanilla bean ice cream & espresso
Optional liqueur pairing
Amaretto / Kawa (cold brew coffee liqueur) / Baileys
Degustation Menu
For guests wanting a full experience of the kitchen, the Autumn Degustation Menu offers a curated journey through the season.
5 Course — $123
6 Course — $143
Amuse Bouche – Terre et Mer
Lobster Roll
House brioche, butter-poached lobster, saffron-orange gel, gari, basil
Duck Confit Tartlet
Shredded duck leg, foie gras & usukuchi shoyu mousse, rhubarb zuke, filo pastry
Entree
Caille aux Couleurs d’Automne
or
Saumon des Eaux Claires
Main
Wagyu MB+9 Sirloin
or
Murray Cod
Plateau de Fromages
French & Australian cheese selection (only in 6 course)
Pre-Dessert
Granny Smith sorbet, Dom Benedictine mist
(GF / DF)
Dessert
La Verdante au Sésame Noir
or
L’Incontournable Citron
Autumn Menu
The Fleur de Mizu Autumn Menu is designed to highlight the quiet richness of the season — from earthy forest mushrooms to delicate seafood and warming spices.
Each dish reflects our philosophy:
French technique, Japanese balance, and seasonal ingredients.