|
Sous-vide poached, apricot glazed Lobster medallion and beetroot marinated ocean trout 720
Served with curry-apple sauce, horseradish cream, sesame cracker and micro greens in citrus vinaigrette. |
Carpaccio of US Wagyu beef striploin 580
Drizzled with 25 year old Lodovico Aceto balsamic, Pecorino cheese, caper berries, chimichurri jelly and arugula leaves. |
Fresh Buffalo mozzarella and Parma ham with Cantaloupe melon 480
Served with rocket leaves and assorted summer greens, tossed in balsamic dressing. |
Cold smoked Norwegian salmon 680
With horseradish-cranberry panna cotta, beetroot tartar and golden trout caviar
Micro salad greens, tossed in crème fraiche-chive dressing
|
Organic arugula leaves in aged Balsamic vinaigrette 550
Home smoked duck breast, grated blue cheese, cherry tomatoes, roasted sunflower seeds and garlic croûtons. |
Yellow fin tuna tartar and soy-honey marinated, compressed tuna 490
Accompanied by avocado, shitake and salad greens in sesame-ginger dressing. |
Caesar salad 490
With Cointreau and beetroot marinated Norwegian salmon, croûtons, wax boiled egg and Grana Padano cheese. |
Truffled free ranged chicken egg, baked in Prosciutto 680
With grilled Portobello mushrooms, compressed watermelon,
Roasted pine nuts, caramelized goat cheese and mesclun greens tossed in sherry-pommery mustard dressing.
|
French duck foie gras and duck breast delight 990
Foie gras terrine with apple-Calvados jelly, pan seared duck foie gras on black cherries
Home smoked duck breast, Portwine scented mango and salad greens in raspberry dressing
|
Pan seared French duck foie gras and homemade foie gras ice cream 950
Placed on balsamic flavored lentils and celeriac-apple mousseline with brioche
Foie gras ice cream on warm black cherry compote
|
Hot home smoked rouget barbet on scallop-asparagus compote 680
Filled with horseradish and cranberry scented prawn mousseline, accompanied by salad leaves in lychee dressing. |
Escargots, gratinated with garlic-herb butter 580
Served with garlic bread and salad greens in pumpkin seed oil dressing |
½ dozen baked oysters 520
With sautéed mushroom, leek and crispy bacon in Champagne sauce. |
½ dozen fresh oysters with classic condiments 420
|
All prices are inclusive of Value Added Tax, service charge is
excluded |
|
|
Consommé double of organic farmed chicken 350
With duck foie gras agnolotti and grissini. |
Cream of roasted pumpkin 320
With roasted walnuts and crispy bacon flakes.
|
King prawn
bisque 320
With lobster-leek ravioli and Champagne froth |
Cream of
wild mushroom 320
With croûtons and truffle espuma |
All prices are inclusive of Value Added Tax, service charge is
excluded |
|
|
Slow cooked fresh Norwegian salmon. 980
On angel hair pasta with porcini-leek fondue and sun dried tomato confit |
Aubergine seafood medley 1,350
Grilled Chilean sea bass, lobster tail and Norwegian salmon, pan fried prawn and scallop in shellfish fizz,
Served with organic salad greens in passion fruit dressing, sauce rouille and croûton
|
Grilled fillet of Chilean sea bass 1,380
Served in southern French vegetable bouillabaisse with Sous vide poached octopus and squid confit
Gratinated with mustard seed-chive crème, served with pilaf rice
|
Grilled lobster tail and pan fried scallops 1,350
Served on tagliolini pasta and sautéed spinach with chives-lime beurre blanc and green asparagus. |
Pan seared fillet of Greenland halibut
1,250
Accompanied by homemade lobster-lychee tortellini on green asparagus-tomato mélange and curried ginger nage. |
All prices are inclusive of Value Added Tax, service
charge is excluded |
|
|
Duo of veal cheek and Kurobuta pork belly 950
Barbequed braised pork belly and slow cooked veal cheek in Portwine jus, with sautéed Portobello
Honey glazed carrot and potato mousseline
|
Marriage of beef and sea bass 1,650
Grilled Chilean sea bass on a spiced fennel-apple compote and grilled Australian Mulwarra beef tenderloin
Served with Madeira jus, gratinated with zucchini and mushroom, accompanied by walnut gnocchi
|
Aubergine surf and turf 1,650
Grilled lobster tail and roasted Australian Mulwarra beef tenderloin with sautéed mushrooms and pan seared duck foie gras
Béarnaise sauce and Madeira jus, wild mushroom risotto and glazed vegetables
|
Oven roasted Australian lamb rack, gratinated with goat cheese and herbs 1,550
On sautéed French beans and cherry tomato confit, pommes dauphine, carrot-cumin jus and raita tartlet . |
Lamb Trio 1,160
Sous-vide lamb shoulder confit, oven roasted lamb loin and grilled lamb chop,
Served with artichoke and vegetable couscous, mustard seed-chives sauce, chimichurri and papaya salsa.
|
Classic French duck leg confit and honey glazed duck breast 1,350
On red wine and cranberry braised red cabbage, croquette potato, mustard seed-chives sauce and Portwine jus. |
Trio of Australian quail with pan seared duck foie gras 1,350
Oven baked cotelette in mushroom-potato coat, leg confit and pan fried quail breast in Prosciutto
Accompanied by pink pepper tagliolini on creamed Savoy cabbage and Curaçao sauce,
|
Rougie duck foie gras 350
Add an additional slice of pan seared duck foie gras |
All prices are inclusive of Value Added Tax, service charge is excluded |
|
|
US Angus beef rib – eye steak (330 grams) 1,850
|
Australian lamb chops (250 grams) 1,650
|
Australian Mulwarra beef tenderloin steak (250 grams) 1,750
|
US Wagyu beef striploin steak (entrecôte) (280 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: 120
|
Starches: Mashed potato, potato gratin, baked potato, French fries, pasta, rice pilaf.
Additional side orders: 120
|
All prices are inclusive of Value Added Tax, service charge is excluded |
|
|
| |
|
Aubergine Soufflé 360
Scented with vanilla, chocolate or Grand Marnier, accompanied by your choice of ice cream.
|
Tiramisu 360
A chocolate cup of tiramisu with crème Anglaise,
served with Arabica coffee infused ice cream.
|
| Mascarpone-nougat ice cream bar with chocolate on rhubarb jelly and crème brulée double 360
|
Chocolate tear drop with mango-lychee crème and fresh berries, your choice of ice cream. 360 |
|
Blue berry-Tonka bean panna cotta with your choice of ice cream.
360 |
Melting chocolate bar with your choice of ice cream 360 |
|
Chocolate Pyramid 360
Belgian chocolate and vanilla mousse with passion fruit ganache
|
Homemade Ice cream selection
Vanilla, Arabica, Raspberry, Yoghurt, Tonka bean, Dark Chocolate with fruit coulis
Extra order 80 per scoop
|
Dessert Sampler 950
A selection of our finest desserts, good for 3-4. |
Cheese Platter 950
Array of imported cheeses served with fresh grapes, roasted walnuts,
bread and grissini sticks
|
|
All prices are inclusive of Value Added Tax, service charge is excluded
|
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