|
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 a raspberry
dressing. |
Crab meat
salad 680
With mango and papaya jellied crab consommé,
salmon roe and pan fried crab cake on curried
apple sauce, accompanied by salad greens in
passion fruit dressing. |
Carpaccio
of Australian 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 gra 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 vierge. |
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 |
Assorted
salad greens with your choice of dressing 380
(Balsamic dressing, passion fruit dressing,
raspberry - truffle dressing, walnut - sherry
vinaigrette, yogurt dressing)
|
Additional
items for the salad: Prawns 190
|
Home smoked
duck breast 250
|
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
Served with mango - papaya relish and seared
sesame coated tuna loin with Ponzu sauce 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 |
|
|
Oxtail
clear 320
With aged sherry, oxtail terrine and home smoked
US Wagyu beef top blade |
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 840
Served with prawn risotto sauce vierge and saffron
cream |
Aubergine
Seafood medley 1,250
Chilean sea bass, Norwegian salmon, prawn, scallop
and lobster tail, served with saffron potatoes
and vegetables in bouillabaisse nage, accompanied
by sauce Rouille and croûtons |
Grilled
fillet of Chilean sea bass 1,280
With tomato fondue, sautéed spinach,
potato gnocchi and mustard seed-dill Velouté |
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 tagliolini pasta and sautéed
spinach with chives-lime 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 With Port wine glace, served with Mousseline
potato and vegetable cassoulette |
Roasted
Australian lamb rack with mustard-herb crust
1,450
Served on olive jus, creamy basil polenta, garlic
confit and French beans |
French duck
confit 980
With creamed Brussels sprouts and parsley marble
potatoes |
Honey
glazed French duck breast 950
With Curaçao sauce, served with pink
pepper - potato gnocchi set on cranberry - Port
wine braised red cabbage |
Aubergine
surf and turf 1,650
Grilled lobster tail and roasted US Angus beef
tenderloin with sautéed mushrooms and
seared duck foie gras, Béarnaise sauce
and Madeira jus, rosemary - potato gratin and
assorted vegetables |
Roasted
US Wagyu beef tri tip 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 |
|
|
US
Angus beef rib - eye steak (330 grams) 1,750
|
Australian
lamb chops (250 grams) 1,350
|
US certified
Angus beef tenderloin steak (250 grams) 1,600
|
US Wagyu
beef striploin steak (entrecôte) (330
grams) 1,850
|
| Lemon and herb marinated organic farmed hen |
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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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