STARTER
| CHILLED SCALLOPS prime peanut oil – confit lime |
$ 40 |
| WARM GOAT CHEESE GEMS rocket – walnut |
$ 32
|
| SMOKED FRANKENFISH seaweed curry – devil hairs |
$ 34 |
| FOIE GRAS citrus – morel – heirloom carrots |
$ 47 |
SOUP
| LOBSTER BISQUE tailpiece – scallop |
$34 |
| WATERCRESS BORSCHT smoked eel |
$ 28
|
MAIN
| CONFIT SALMON LOIN black lemon – leek – salmon roe |
$ 59 |
| SNOW FISH white asparagus- yuzu butter |
$ 67
|
| LAMB LOIN red pepper – polenta – jus |
$ 59
|
| WAGYU PRIME STRIP A5 black garlic – potatoes – confit shallot (110 gram) |
$ 145
|
DESSERT
| BEYOND CHEESE chutney – fruit bread |
$ 32
|
| BANANA SOUFFLE black lemon – jaggery |
$ 19 |
| CHOCOLATE & COCONUT chocolate soil – flamed pineapple |
$ 19
|
PRICE ARE SUBJECT TO 3% GOVERNMENT TAX
culinary journey
By Chef Orng
menu $ 129
***
Canapés
***
amuse-bouche
FOIE GRAS ROYAL
sweet potato espuma – topped with caviar
***
to start
HYOGO KOBE OYSTER
bacon dust – smoked paprika
bacon dust – smoked paprika
***
from the sea
CONFIT SALMON LOIN
baked cauliflower – Hokkaido scallops – poached mussel
baked cauliflower – Hokkaido scallops – poached mussel
***
from the land
21 DAYS DRY AGED BLACK ANGUS BEEF TENDERLOIN
duck fat potato – braised shallots – truffle jus
duck fat potato – braised shallots – truffle jus
***
something sweet
GOOSEBERRY SOUFFLE
burnt butter mousseline
burnt butter mousseline
Product Origin
