|
Chef's 7 Course Tasting Menu
| Snow cauliflower & oscietra caviar |
| Raw tuna with warm olive oil & herbs |
| Scampi with beet vinaigrette & deep fried
shiso |
| Torchon of foie gras |
Slow cooked abalone with cold somen noodle
& flying fish roe
or
Clear soup of shitake mushroom, wakame & sea scallop |
White asparagus & wilted spinach with sea
urchin butter sauce
or
Petuna ocean trout with bean, gobo & chanterelle |
Pepper crusted buri fillet with ponzu soy sauce
or
Roasted duck breast & seared foie gras |
Slow roasted lamb rack
or
Seared beef medallion served with Sarawak pepper shallot, red wine
jus |
| Individual cheese plate |
| Warm chocolate cake with vanilla ice cream |
| Freshly brewed coffee or tea |
| |
| Tasting menus are prepared for the entire table only |
| Please allow a minimum of two hours for dining |
| |
Chef's 5 Course Tasting Menu
| Snow cauliflower with beluga caviar |
| Scallop with ponzu soy sauce |
| Sarawak pepper crusted tuna & capsicum
coulis |
Broiled miso marinated cod & braised endive
or
Quail stuffed with goose liver, warm artichoke & bean salad |
Roasted centre cut of venison with currant & red wine sauce
or
Seared beef fillet with goose liver sauce |
| Individual cheese plate |
| Licorice pot with soft passion fruit meringue |
| Freshly brewed coffee or tea |
| |
| Tasting menus are prepared for the entire table only |
| |
Chef's Menu
| Sea urchin with jelly consommè topped
with beluga caviar & gold leaf |
| Sea scallop gratinated with herb butter & truffle |
| Ankimo pate & tuna tartare with wakame & bamboo shoot |
| Celeriac & potato soup scented with truffle |
| Squab roasted with white asparagus, truffle & shiso cress salad |
| Truffle & herbs crusted lamb with parmesan potato & cèpe
jus |
| Lightly seared wagyu beef, calamansi & soy butter sauce |
| Blanc manger |
| Fresh cherries with champagne sabayon |
Freshly brewed coffee or tea
Petit fours |
| |
| Tasting menus are prepared for the entire table only |
|
Carte du Jour
