STARTER
| FIG SALAD fresh – confit |
$ 30
|
| 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
| COLD CELERY VICHYSSOISE Bellota ham – honey melon |
$ 24
|
| LOBSTER BISQUE tailpiece – scallop |
$ 34 |
| WATERCRESS BORSCHT smoked eel |
$ 28
|
| CHICKEN XO SOUP leeks – pistachio |
$ 32
|
MAIN
| WILD FOREST fresh truffles – wild mushroom – herbs |
$ 49
|
| CONFIT SALMON LOIN black lemon – leek – salmon roe |
$ 59 |
| SNOW FISH white asparagus- yuzu butter |
$ 67
|
| DUCK & FOIE GRAS carrot & cardamon – carrot – beetroot |
$ 60 |
| 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 |
| HALZELNUT MILLE-FEUILLE tonka bean cream – hazelnut caramel |
$ 19
|
| CHOCOLATE & COCONUT chocolate soil – flamed pineapple |
$ 19
|
PRICE ARE SUBJECT TO 3% GOVERNMENT TAX
culinary journey
By Chef Orng
menu $ 129
***
amuse-bouche
HOKKAIDO SCALLOP
chilled cauliflower veloute – smoked paprika
***
to start
HONEY ROASTED QUAIL
seared breast – confit leg – compressed apple
seared breast – confit leg – compressed apple
***
from the sea
HONEY ROASTED QUAIL
seared breast – confit leg – compressed apple
***
from the land
AUSTRALIA ANGUS BEEF TENDERLOIN
burnt shallot purée – pumpkin
burnt shallot purée – pumpkin
***
a sweet finished
ANADA CHOCOLATE
coconut mousse – flamed pineapple
coconut mousse – flamed pineapple
Product Origin
forest avenue
menu $ 139
WINE $ 64
Taittinger Champagne
3 SURPRISES
red – green – black
***
Condrieu “Les Cassines” 2016
FIG SALAD
fresh – confit – balsamic – truffle
***
Chablis, Domaine De Vaudon “Joseph Drouhin” 2019
WARM GOAT CHEESE GEMS
racket – walnut – truffles
racket – walnut – truffles
***
COLD CELERY VICHYSSOISE
apple – honey melon
apple – honey melon
***
gigondas, pierre aiguille, “paul jaboulet” 2014
WILD FOREST
fresh truffles – wild mushroom – herbs
fresh truffles – wild mushroom – herbs
***
Taylor’s 10 Year Old Tawny
BEYOND CHEESE
chutney – fruit bread
chutney – fruit bread
***
BANANA SOUFFLÉ
black lemon – jaggery
black lemon – jaggery