STARTER
| Goat cheese mousse Texture of beetroot, balsamic reduction & walnut |
$ 17.-
|
| Tartar of salmon Le planteur cold pressed peanut oil & jaggery dressing |
$ 24.- |
| Pan fried foie gras Toasted brioche with raspberry sauce |
$ 27.-
|
| Poached lobster tail Confit lemon, crispy ham & lemon foam |
$ 27.- |
| Beef tartar Beef tenderloin, bone marrow & pickled shallots |
$ 24.- |
MAIN
| Hand rolled pumpkin & sage gnocchi Mustard cream sauce |
$ 27.-
|
| Cured & poached stone bass Caviar, fennel & lemon butter sauce |
$ 45.- |
| “Franken Fish” (Nga Ya), wrapped in parma ham Cauliflower puree & crispy capers |
$ 37.-
|
| Australia black angus beef tenderloin Roasted carrot puree, mushroom duxelles, beef jus |
$ 55.-
|
| French duck breast Seared foie gras, pumpkin puree & foie gras sauce |
$ 52.-
|
DESSERT
| Passion fruit mousseline Lime meringue |
$ 15.-
|
| Coconut & chocolate With flame pineapple |
$ 15. |
| Raspberry souffle With vanilla ice cream |
$ 15.-
|
PRICE ARE SUBJECT TO 5% GOVERNMENT TAX
THE caviar EXPERIMENT
$ 180.-
Chef’s Surprise
***
Organic crispy egg, cauliflower
Chef’s Surprise
***
Organic crispy egg, cauliflower
Lime emulsion
***
Hokkaido scallops charcoal
Cresson purée
***
Sea bass
Caviar sauce
***
Smoked eggplant & onglet beef
***
Hokkaido scallops charcoal
Cresson purée
***
Sea bass
Caviar sauce
***
Smoked eggplant & onglet beef
Wine reduction
***
Truffle soufflé
***
Truffle soufflé
Product Origin
PRICE ARE SUBJECT TO 5% GOVERNMENT TAX
Green’s
$ 69.-
Chef’s Surprise
***
Sesame oil marinated beetroot and apple duo
Aromatic baby leaf salad, gazpacho sorbet
***
Soft-boiled organic egg, parmesan cheese
Truffle slice (upon availablity)
***
Tomato ravioli
Butter sauteed spinach, Badian consommé
***
Cheese platter and chutneys
Selection of premium cheese from our trolley
***
Cold roasted apricot
Brittany shortbread and vanilla mousseline
FRENCH TOUCH
$ 95.-
Chef’s Surprise
***
Brittany langoustine, crustacean bisque
Quinoa and lemon, buckwheat crispy crêpe
***
Pan fried foie gras, ceps emulsion
Brioche with roast coffee sparkle
***
Beef tenderloin roasted in hay
Crosne and parsnip in hazelnut butter, blanquette sauce
***
Cheese platter and chutneys
Selection of premium cheese from our trolley
***
Grand Marnier puffed crêpe
‘Souvenir de Monsieur Thuillier’
Chef’s Surprise
***
Brittany langoustine, crustacean bisque
Quinoa and lemon, buckwheat crispy crêpe
***
Pan fried foie gras, ceps emulsion
Brioche with roast coffee sparkle
***
Beef tenderloin roasted in hay
Crosne and parsnip in hazelnut butter, blanquette sauce
***
Cheese platter and chutneys
Selection of premium cheese from our trolley
***
Grand Marnier puffed crêpe
‘Souvenir de Monsieur Thuillier’