STARTER
| BURMA TRIPLE CREAM CHEESE whipped triple cream cheese – confit fig – aged balsamic |
$ 26 |
| CHILLED HOKKAIDO SCALLOPS whipped citrus cream |
$ 36
|
| CHAMPAGNE POACHED LOBSTER TAIL carrot juice reduction – confit orange |
$ 42
|
| SMOKED FRANKENFISH watercress puree – caviar |
$ 36 |
| PAN-FRIED FOIE GRAS smoked potato espuma |
$ 59 |
SOUP
| LOBSTER BISQUE tailpiece – scallop |
$34 |
| WATERCRESS BORSCHT smoked eel |
$ 28
|
MAIN
| HAND-ROLLED PUMPKIN GNOCCHI dill cream – purple sweet potato crisp |
$ 32 |
| CONFIT SALMON LOIN black cauliflower purée -poached mussel – seared scallop |
$ 48 |
| ROASTED ALASKA HALIBUT lemon cream – Heho potato – topped with caviar |
$ 52
|
| TWICE COOKED INLE PORK BELLY confit potato – heirloom beetroot – cranberry |
$ 52
|
| 21 DAYS DRY AGED AUSTRALIAN BLACK ANGUS BEEF TENDERLOIN shallot – sautéed pumpkin – red wine reduction |
$ 65
|
DESSERT
| MANGO TART lemon meringue – honey glazed |
$ 19
|
| RASPBERRY SOUFFLE burnt butter mousseline |
$ 19 |
| CHOCOLATE & COCONUT brownie soil – baby mint |
$ 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
RASPBERRY SOUFFLE
burnt butter mousseline
burnt butter mousseline
Product Origin
