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Duck foie gras and smoked duck breast sampler 980
A combination of duck foie gras terrine, seared duck foie gras with warm brioche, foie gras ice cream and home smoked French duck breast, served with mesclun greens, tossed in raspberry dressing. |
Aubergine crab meat delight 680
A tian of crabmeat and truffled fava beans, crab meat espuma and pan fried crab cake with salmon roe, accompanied by salad greens in passion fruit dressing. |
Carpaccio of Australian Mulwarra beef tenderloin, 680
pickled beet root and watermelon
With Brie cheese fondue, truffle oil, micro arugula, pine nuts, kalamata olives and balsamic reduction
|
Pan seared scallops and braised veal cheek hash 650
Served on celeriac crème brulée, topped with shaved black truffle |
Pan seared duck foie gras 950
Served on black cherry compote with brioche and a bouquet of petite salad leaves, tossed in walnut – Sherry vinaigrette. |
Smoked Norwegian salmon on warm potato snow 490
With chive crème fraîche, salmon roe and sauce vièrge |
Escargots gratinated with herb butter 580
Served with garlic bread and salad greens in pumpkin seed oil dressing |
Caesar salad with Cointreau - infused gravlax 490
Served with croûtons, wax boiled egg and shaved Grana Padano cheese |
Lobster salad 720
Poached lobster tail glazed with apricot jam, set on curry applesauce and sesame cracker, accompanied by micro greens in citrus vinaigrette
|
Organic arugula leaves in walnut Sherry vinaigrette 550
With home smoked duck breast, grated blue cheese, balsamic marinated cherry tomatoes and garlic croûtons
|
½ dozen baked oysters 520
With wilted spinach and crispy bacon in Champagne sauce |
½ dozen fresh oysters 420
Served with condiments |
Asian spiced
tuna tartar 490
With avocado relish and marinated shitake mushrooms, accompanied by garden greens in passion fruit dressing. |
Buffalo mozzarella, sliced Parma ham and cantaloupe melon 480
Served with arugula and assorted summer leaves, tossed in balsamic dressing
|
All prices are inclusive of Value Added Tax, service charge is
excluded |
|
|
Aged Sherry flavoured essence of oxtail 320
With oxtail tortellini |
Cream of pumpkin 320
With roasted walnuts and seared scallop
|
King prawn
bisque 320
With lobster-leek ravioli and Champagne froth |
Cream of
wild mushroom 320
With croûtons, black truffle shavings
and truffle espuma |
All prices are inclusive of Value Added Tax, service charge is
excluded |
|
|
Pan
fried Norwegian salmon 860
In clam-mussel nage with wilted spinach, cherry tomato and mushroom confit served with dill pilaf rice |
Aubergine
seafood medley 1,250
Chilean sea bass, Norwegian salmon, prawn, scallop, New Zealand green lip mussel and lobster tail, served with saffron potatoes and vegetables in bouillabaisse fizz |
Grilled
fillet of Chilean sea bass 1,280
With sautéed prawns-tomato ragout, set on truffled parsley risotto and lemon-Chardonnay beurre blanc |
Pan seared
fillet of Greenland halibut 1,100
Wrapped in Parma ham, served with scallop tortelloni, porcini-leek fondue and tomato jam |
Grilled
lobster tail and pan fried scallops 1,350
Served on taglioline pasta and sautéed spinach, with chive beurre blanc and green asparagus |
All prices are inclusive of Value Added Tax, service
charge is excluded |
|
|
Trio
of grilled US Angus beef tenderloin 1,450
braised veal cheek and pan – seared duck foie gras
Served with Port wine glace, mousseline potato, haricot vert and honey glazed carrot-shallot stew |
Australian lamb two ways
1,450
Grilled lamb chops and oven roasted lamb loin with sauce piquante, served with garlic confit, Mediterranean ratatouille and rosemary scented potato gratin |
Marriage of beef and sea bass 1,650
Grilled Chilean sea bass on spinach-snow pea ragout and oven roasted
Australian Mulwarra beef tenderloin in Parma ham on sautéed French beans accompanied by walnut gnocchi, Madeira jus and sauce Dijon |
Classic French Rougie duck confit 980
On flagolette and fava bean cassoulet, with fresh herbs and young potatoes |
Honey glazed French duck breast 950
Served with Curaçao sauce, pink pepper – potato gnocchi and cranberry – Port wine braised red cabbage |
Aubergine surf and turf 1,650
Grilled lobster tail and roasted Australian Mulwarra beef tenderloin with sautéed mushrooms and seared duck foie gras, Béarnaise sauce and Madeira jus, rosemary – potato gratin and assorted vegetables |
Snake River Farm US Wagyu beef top blade 1,180
With pan-fried duck foie gras, Port wine sauce, glazed vegetables and Pommery mustard mashed potato |
Red wine braised Australian lamb shank 820
Served on garlic and sun dried tomato – risoni pasta with market vegetables |
All prices are inclusive of Value Added Tax, service charge is
excluded |
|
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US Angus beef rib – eye steak (330 grams) 1,750
|
Australian lamb chops (250 grams) 1,350
|
Australian Mulwarra beef tenderloin steak (250 grams) 1,600
|
US Wagyu beef striploin steak (entrecôte) (330 grams) 1,850
|
--- Grilled items are served with the vegetables of the day,
fried onion rings and your choice of one sauce and one starch |
Sauces: Port wine jus, Madagascar green peppercorn sauce, mushroom sauce, Béarnaise sauce, parsley-cilantro chimi churri sauce, Café de Paris butter
Additional side orders: 70
|
Starches: Mashed potato, potato gratin, baked potato, French fries, pasta, rice pilaf
Additional side orders: 70
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