set lunch menu from 7th apr
japanese set: sauteed tenderloin of beef with onion, served with steamed rice, picked cucumber, daikon and miso soup
$120
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soup / appetizer
minestrone soup or green salad
main courses
pan fried minute steak of beef: served with french fries, sauteed mix vegetables and black pepper cream sauce
$170
pan baked minced of chicken steak, served with thyme roasted potatoes, wild vegetables and tomato basil sauce
$160
pan fried pork chop: served with thyme roasted potatoes, sauteed mix vegetables and berry sauce
$140
steamed-baked catch of the day: served with sauteed mix vegetables, lyonaisse potatoes, seafood cream sauce
$120
penne pasta: served with crab meat and mix vegetables, champagne cream sauce
$130
dessert
dessert of the day
pre order set menu
please note that the pre-order menu has been temporarily discontinued.
customized menus are available upon request. please contact us for further inquiry.
dinner a la carte menu
soups
lobster bisque: served with seafood mousse, cream and chives
$135
carrot soup: served with turmeric infused seafood salsa and parsley
$60
edamame soup: served with cream and ravioli of chicken-ligurian olives-sundried tomatoes
$80
crustaceans
freshly shucked: served with lemon wedge and sherry vinaigrett
or
kilpatrick: bacon, worcestershire sauce and butter
seasonal prices: please ask server
subject to availability
appetizers
poached alaska king crab leg or spinal lobster in beurre monte: served with fennel infused potato hash, mache-cherry tomatoes and spiced red-beet sauce
$280
pan fried sherry marinated alsace foie gras, served medium, with horseradish-cherry tomatoes, vermouth braised apples and sauternes dressing
$230
a glass of sauterne (50ml) $75
seared tuna salad, served with smoked caviar, nutty vegetables, pickled pears, sand gourd and apple-ginger vinaigrette
$180
prosciutto: served with pickled fennel-pears and chen chu vinegar reduction
$110
hot and sour mangoes with corn, sherry apples and almond topping, served with artichoke and hearts of palm salad, guava vinaigrette and cilantro dressing
$120
hamachi (yellow tail), served raw with fruit salsa, pickled cucumber, apple balsamic and spiced green pepper vinaigrette
$190
poached mussels: poached in white wine, basil and saffron, served with ravioli of crab meat-fish roe and freshly made mini-baguette
$180
salads
house salad: seasonal greens, hearts of palm, artichokes, cherry tomatoes and fennel, served with grapeseed oil honey-mustard vinaigrette
$70
crab salad: alaska king crab and blue crab, served with seafood remoulade,greens and avocado
$220
beet root salad: feta cheese, roasted beets, red oak, lolorosa and romaine, served with walnut-oil citrus vinaigrette
$115
main courses
pan fried rosemary-shiraz marinated rack of lamb, served with mint risotto, honey poached parsnip, caramelized carrots, wilted greens and sauternes-pommery sauce
$250
baked cumin-fenugreek marinated lamb loin, wrapped in bacon, served with braised fennel, spiced potato hash, fennel-parsnip sauce, star anise syrup and thyme oil
$170
braised short rib of beef in soya-paste and sake, pan fried, served with roasted artichoke, sauteed leek, pickled cucumber rice and spiced white miso sauce
$270
pan fried fillet of beef (8oz), served with sherry marinated foie gras, braised fennel, scalloped potatoes and balsamic-veal stock reduction
$380
pan baked turmeric-lemon grass marinated pork tenderloin, served with cinnamon braised red onions, sherry apples, orange grand marnier segments, grilled vegetables and turmeric-coriander sauce
$170
pan fried lemon-oil infused "fish of the day" or king pomfret, served with saffron braised potatoes, poached endives, greens, citrus emulsion and parsley dressing
$330
deep fried lemon grass oil-infused coral trout, served with sand gourd fruit salad, sweet potato gnocchi, sesame crusted asparagus and citrus-fennel sauce
$230
poached coral trout in court bouillion, served with thyme roasted potatoes, sauteed french beans, turmeric seafood broth and basil oil
$190
pan baked mirin-chili marinated king prawns, served with poached yam, pancetta sauteed artichokes, wilted greens, pumpkin seed dressing and chili oil
$260
mixed seafood: pan fried, king prawn stuffed with spiced vegetable puree, served with poached caramelized daikon and carrot star anise syrup baked coral trout in sake, served with braised burdock and ginger vinaigrette sauteed spinal lobster, served with homemade cannelloni and champagne dressing
$340
pastas
mixed seafood poached in beuree monte, tossed with linguini, seafood broth, greens, roasted garlic and herbs
$220
homemade, spinach-wild mushrooms fettuccini, served with pan fried lemon-oil marinated king prawn and mussels, lime-pickle fennel shavings in a light seafood broth
$180
linguini with mussels: linguini tossed with poached mussels in butter and fragrant herbs, infused with saffron
$180
vegetarian
linguini tossed with wild mushrooms, cream, garlic and premium olive oil, served with vegetable roulade and filo wrapped spinach
$150
desserts
white chocolate mousse cake: multi-layered amedei chocolate cake, served with red berry coulis spiked with kirsch, and dark chocolate ganache
$135
baked italian ricotta cheese cake with lemon marmalade and rum sabayon
$90
chocolate molten cake: served with rum-banana compote, burnt marshmallow ice cream and lime sabayon
$90
red rice creme brulee, infused with ginger juice, served cold with beet zabaglione, glazed red beans and chocolate ganache
$75
crepe suzette: served with amedei chocolate mousse, burnt marshmallow ice cream and brandied citrus sauce
$90
poached pear, infused with lemon-cinnamon syrup, served with sesame-citrus zest
$75
ice cream: burnt marshmallow, vanilla, chocolate
$30 per scoop
add mixed berries and sauce $30
cheese platter: three assorted cheese, (soft, hard and blue) served with apricot, walnut, honey and biscuits
$120