Known for its immersive interiors and vibrant energy, ALBA continues to push culinary boundaries. It features a refreshed selection of inventive maki rolls and a robust grill offering. Starters include a delicate range of maki such as Salmon Avo, Prawn Tempura, King Crab, Unagi, Negi Toro, Ebi, Tuna, and the vibrant Rainbow Roll. Each roll balances freshness and texture.
Premium wagyu takes centre stage in several new dishes. The Wagyu Roll features aburi wagyu striploin glazed in galbi sauce, layered with Mexican avocado, Oscietra caviar, truffle mayo, and truffle oil. The Wagyu Yakinuki offers a soul-warming bowl of marinated striploin over Japanese rice with mushroom steak and spring onion. For an indulgent experience, the Wagyu Katsu presents a deep-fried A5 cutlet topped with perilla and served with truffle mayo and steak sauce. Grilled mains expand the offering with the A5 Wagyu Ribeye, finished over robata with ancho chili and miso no tare, and the decadent Fillet Mignon, served with sautéed mushrooms, shaved truffle, and perilla oil.
Hearty Donburi rice bowls also join the mains. The Beef Katsu Curry layers panko-fried Black Onyx tenderloin over steamed rice with rich Japanese curry. The Chicken Teriyaki features chargrilled thigh with ume goma and furikake. A vegetarian Mushroom Tofu Bowl pairs crispy tofu with sautéed mushrooms and rice.
Seafood dishes include Robata Grilled Seabass served over kale, Uzbek tomato, avocado, and chili garlic. The deeply flavoured Unagi Bowl presents grilled eel with nori, ume goma, and sancho pepper. The Grilled Tiger Prawn finishes with Cajun seasoning, coriander, and oba leaf. For noodle enthusiasts, the Truffle Mushroom Noodles come with shiitake mushrooms, galbi sauce, chili garlic, and a generous drizzle of truffle oil. The menu also introduces Kohitsuji Yaki, a showstopping lamb rack glazed in ancho chili and served with asparagus, wafu dressing, and teriyaki.
