a new chapter...
"I celebrate flavor purity and diversity, transforming quality ingredients into thoughtful creations by balancing tradition, innovation, and precise execution. As Nature’s messenger, I elevate produce into meaningful food.
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At mato, we bring food, coffee, and wine together, making tasting and pairing accessible to all. With 20 years of experience and a passion for experimentation, I am crafting a bold new chapter for mato and myself, celebrating the endless possibilities of flavours."
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@cheffelixkam
lunch
3 course set menu starting $160
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APPETIZER
heirloom tomato | seaweed | aka gai | crab roe
abalone | pickle brine
soup of the day | bread
beef tataki | yuzu kosho | golden mustard
tuna | daikon | beet | plum |carrot
persimmon | ricotta | ham | hojicha | balsamic
MAIN
(choose one)
pasta of the day | 180
chicken | miso | mushroom | peri peri 160
duck breast | plum | cherry 160
daily catch | salmon roe | celtuce | miso butter 180
hanger steak | malabar pepper | 220
add honey bean & mash potato | 60
DESSERT
(choose one / choose two +80)
dessert of the day
ice cream of the day
COFFEE
black | white
+20 | coffee
+35 Limited edition SOE
dinner
delectable wine bites starting $80
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COLD
mategai | heirloom tomato | nori | wakame | junsai 80
beef tataki | potato | yuzu | golden mustard 80
persimmon | ricotta | ham | hojicha | balsamic 80
abalone | white jellyfish | seaweed | pickle brine 80
7 days aged akami | daikon | beet | dill | plum | carrot 80
iberico bellota | 36 month | 40g 150
cheese / cold cut platter 180
HOT
fried chicken | miso peri peri | rainbow sesame 80
roasted jumbo oyster | pesto | lemon | parmigiano (1pc) 80
hokkaido scallop | buttermilk | fingerlime | pomelo | dill 80
rougie foie gras | fruit chutney | pinot noir | chips 100
argentine red shrimp | lime & mango salsa | lavender (2pc) 80
blue mussel | shiso | dashi | crudites | sichuan pepper 180
soupe de poisson | sourdough 180
venus clam | dried shrimp | tomato consomme | basil | silver needle noodle 180
milk-fed lamb rack | lily bulb | salad | truffle vinaigrette 220
mato pasta | duo spaghetti | fish maw | conpoy |
vegetarian shark fin | cone pepper | sichuan chilli oil 180
magret de canard | fermented plum | cherry | green sichuan pepper 220
catch of the day 180
us prime hanger steak | garlic | malabar pepper | 200g 220
emperor chicken | winter truffle | morel jus
half 250 | whole 500
ADD-ONS
warm seasonal vegetable casserole 100
honey bean | mash 80
winter black truffle 100
SIDES
chef felix’s carrot puree | a tribute to chef joel robuchon 80
DESSERT
dessert of the day 80
ice cream of the day 80
#thecounter
4 plates + 4 glasses $780
6 plates + 6 glasses $1080
8 plates + 8 glasses $1400
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​a nice snack
good glass of bubbles
mategai | tomato
structured | aromatic
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chicken | miso | peri peri
purity | mineral
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aged 7 days akami
warm & silky
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seared rougie foie gras
deep & rich
soupe de poisson
round & spicy
steak | malabar pepper
complex & complete
a nice finish
proper glass of sweet
all wines are served in approx. 65-75ml portion. let us know if there are any specific wine you like to taste.