FOUR COURSE $90 per person gazpacho with crayfish, zucchini mousse and tomato-pepper powder ____________ pesto tiger prowns and baby shoot salad in a parmesan basket with balsamic reduction and honey-basil greek yoghurt ____________ fillet of monkfish and roasted garlic in red wine sauce with baked aubergine and tomato compote _________ duo of raspberry souffle and sorbet with orange-scented pine nut cream and valrhona chocolate sauce ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ FOUR COURSE $85 per person grilled squid with baby dou miao salad, japanese wasabi dressing ____________ black cod marinated in miso with chargrilled leeks and egg white broth ____________ duo of lamb cutlet and loin served with white truffle mash, lamb sauce and thyme oil _________ tarte tartin of pears with vanilla ice cream, orange-scented pear tuile, cinnamon powder ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ FIVE COURSE $100 per person ravioli of fresh lobster in saffron lobster sauce ____________ tender steamed chicken with jinhua ham infused chicken broth, asparagus and parma ham ____________ raspberry sorbet ____________ herb butter rack of lamb with truffle infused potato mash, baby carrot, white asparagus and a shallot & red wine sauce ____________ bread and butter pudding with cinnamon, raisins and grand marnier ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ FIVE COURSE $130 per person deep fried roll of tuna sashimi and shiso leaf with mango wasabi mayonnaise and tangy onion sprouts ____________ black cod marinated in sake and miso with cappuccino of nameko mushroom and milk poached haricot verts ____________ spicy lime & lemongrass sorbet with mango dices ____________ bacon wrapped boneless quail with wild mushroom & truffle risotto stuffing and light pumpkin mash ____________ vanilla panacotta drizzled with strawberry sauce ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ FIVE COURSE $140 per person vanilla clam souffle with shellfish sauce and paprika powder ___________ crab and prawn risotto with avocado froth ___________ raspberry and mint sorbet ___________ prosciutto-wrapped boneless quail stuffed with wild mushrooms, with summer black truffles, pumpkin puree and thyme ice cream ___________ summer berries in puff pastry with sabayon of vanilla framboise ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SIXCOURSE $160 per person pan-seared green tea black pepper crusted tuna with mango wasabi mayonaisse ___________ mini surf and turf of live maine lobster poached in peppermint tea infused milk and veal tenderloin cubes with refreshing mint yoghurt cucumber salad ___________ lobster bisque intoxicated with a dash of cognac and flavoured with saffron ___________ oven braised veal cheek with trio of wild morels, chanterelles & porcini, and asparagus spears ___________ black truffle risotto ___________ ginger gula melaka creme caramel with a lemon grass citrus medley ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SIXCOURSE $200 per person gazpacho with lobster, tomato powder and zucchini mousse ___________ cauliflower panna cotta with caviar ___________ lobster pancake on ginger-carrot cappuccino, mesclun salad with white truffle dressing, and carrot powder ___________ wagyu beef with saffron-glazed mini potatoes, saffron sauce and red wine-veal reduction ___________ duo of raspberry souffle and sorbet, orange-scented pine nut cream and valrhona chocolate sauce ___________ filo basket of durian-coconut mousse with pandan-gula melaka and red bean reduction |
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| Note: These are just sample menus for your reference. Hence prices are indicative only and subject to change, depending on factors like cost and availability of quality ingredients and number of guests. Other choices and combinations are available, please contact us for customised menus or more suggestions. |
| home | introduction | services | food picture gallery | SAMPLE MENUS | media | misc | contact us << previous | next >> |