COLD APPETIZER
| Octopus carpaccio veiled with kaffir lime aspic Roasted pistachio and arugula salad |
$ 25.-
|
| Balik Tsar Nikolaj salmon fillet Quinoa and fennel salad with radish pickles |
$ 27.- |
| Fresh blue prawn tartar Sturgeon caviar and oceanwater pearls |
$ 42.-
|
HOT APPETIZER
| French Langoustine Jelly gazpacho, celery and yuzu |
$ 34.-
|
| Ricotta ravioli surprise “Ooey gooey delicious!” Pecorino cream and spinach |
$ 19.- |
| Fresh scallops nailed with Bellota Iberico lomo Revisited Paella and chorizo jus |
$ 25.-
|
| Pan-seared foie gras with Kachin honey Watermelon with Modena vinegar |
$ 27.-
|
SOUP
| Mushroom soup Black chanterelles & black truffle emulsion |
$ 19.-
|
| Chestnut velvety Lightly whipped anis cream |
$ 15.- |
| Cucurbita and almond cream soup Herbed farro pilaf and candied salted katut plum |
$ 15.-
|
MAIN
| John Dory fish fillet Green peas clams and champagne dressing |
$ 42.-
|
| Slow cooked Hamashi fish fillet Mini carrots and wakame butter sauce |
$ 43.- |
| Canadian lobster ossobuco Trofie pasta in lobster jus, plancha grilled leeks |
$ 45.-
|
| 100-days grain fed Angus beef tenderloin Roasted marrow and Élysée potatoes |
$ 54.-
|
| Roasted duck breast and pomelo glaze Star anise flavored vegetable |
$ 35.-
|
TO SHARE
2 to 3 persons (2 services)
| Prime Wagyu beef rib roasted on hay and herbs Garnish depending on the season…(1 kg) |
$ 160.-
|
| Rack of Lamb in green spiced crust Candied sweet pepper and swiss chard |
$ 95.- |
| Four ways to enjoy a suckling pig Tamarind and chili baked pumpkin and squash |
$ 89.-
|
PRICE ARE SUBJECT TO 5% GOVERNMENT TAX
A MYANMAR JOURNEY WITH OUR CHEFS
$ 95.-
AMUSE-BOUCHE
Depends on Chef’s mood
***
Fresh blue prawn tartar
Sturgeon caviar and oceanwater pearls
***
Pan-seared foie gras with Kachin honey
Watermelon with Modena balsamic
***
100-days grain fed Angus beef tenderloin
Roasted marrow and Elysees potatoes
***
Cheese platter and chutneys
Premium cheeses from here and there
***
Cappuccino
AMUSE-BOUCHE
Depends on Chef’s mood
***
Fresh blue prawn tartar
Sturgeon caviar and oceanwater pearls
***
Pan-seared foie gras with Kachin honey
Watermelon with Modena balsamic
***
100-days grain fed Angus beef tenderloin
Roasted marrow and Elysees potatoes
***
Cheese platter and chutneys
Premium cheeses from here and there
***
Cappuccino
Chef’s surprise
***
Dessert trolley
A greedy sin
***
***
Dessert trolley
A greedy sin
***
Product Origin
PRICE ARE SUBJECT TO 5% GOVERNMENT TAX
CHEFS AT THE BEACH
$ 82.-
Amuse-bouche
Depends “again” on Chef’s mood
***
Marinated Japanese tuna
Compot radish and spicy avocado
***
Canadian lobster ossobuco
Trofie pasta in lobster jus, plancha grilled leeks
***
Slow cooked Hamashi fish fillet
Mini carrots and wakame butter sauce
***
Pineapple Semifreddo
Basilic crumble
***
Dessert trolley
A greedy sin
***
Amuse-bouche
Depends “again” on Chef’s mood
***
Marinated Japanese tuna
Compot radish and spicy avocado
***
Canadian lobster ossobuco
Trofie pasta in lobster jus, plancha grilled leeks
***
Slow cooked Hamashi fish fillet
Mini carrots and wakame butter sauce
***
Pineapple Semifreddo
Basilic crumble
***
Dessert trolley
A greedy sin
***
CHEFS ARE GARDENING
$ 69.-
Amuse-bouche
Depends “again and again” on Chef’s mood
***
Black truffle asparagus millefeuille
Asparagus gazpacho, dried fruits and nuts relish
***
Cucurbita and almond soup
Herbed farro and candied salted katut plum
***
Ricotta ravioli surprise
Pecorino cream and spinach
***
Cheese platter and chutneys
Selection of premium cheese from our trolley
***
Mango crunch
Basil aspic and pink wine granita
***
Dessert trolley
A greedy sin
***
Amuse-bouche
Depends “again and again” on Chef’s mood
***
Black truffle asparagus millefeuille
Asparagus gazpacho, dried fruits and nuts relish
***
Cucurbita and almond soup
Herbed farro and candied salted katut plum
***
Ricotta ravioli surprise
Pecorino cream and spinach
***
Cheese platter and chutneys
Selection of premium cheese from our trolley
***
Mango crunch
Basil aspic and pink wine granita
***
Dessert trolley
A greedy sin
***