Specialising in classic European dishes with a playful Asian twist, Chef Jeremy integrates influences from his years working in French gastronomy, which included positions at several Michelin-starred establishments across the world, and ideas gained from his travels in Asia into his cooking.
Jade on 36 Garden
A celebration of vibrancy, the “Jade on 36 Garden” is a whimsical dish that captures Chef de Cuisine Jeremy Biasiol’s love for creative modern dishes with a playful twist. Featuring seasonal vegetables on an edible soil base of bread crumbs and porcini mushroom powder, dotted with flavour-bursts of slow-cooked onions and onion mousse, the dish is a delicious exploration of taste and texture.
Crab and Cucumber Roll
Enjoy this beautifully refreshing dish of fresh crab rolled in thinly sliced cucumber, which is served with a basil and lime infusion.
Tuna and Sea Urchin
Explore the evolving layers of textures and flavours in this delightful dish of tuna and sea urchin, which is served with a wasabi-and-soy-infused egg and topped with salmon roe, crispy rice and bonito flakes.
To create this dish, fresh lobster is cooked to succulent perfection and served with herbed corn beignet and porcini mushroom espuma.