Menu
Starters | ||
ONION SOUP
French-style |
750 | |
CRAB BISQUE
crème fraiche |
995 | |
CANNELLINI BEAN SOUP
pancetta |
730 | |
PAKO
kesong puti, cashews, avocado oil |
950 | |
SALAD
soy eggs, house-made bacon, bleu cheese |
840 | |
BURRATA
charred cherry tomatoes, scallion oil |
1650 | |
HEART OF PALM SALAD
leeks, parmesan |
720 | |
TONNATO
beef tenderloin, red radish |
1200 | |
FOIE GRAS
stewed |
1370 | |
SHEPHERD’S PIE
lamb |
985 | |
SOUFFLÉ
cheese |
530 |
Prices are subject to 10% service charge and applicable government taxes.
Pasta | ||
LASAGNA
cacio e pepe |
620 | |
MENTAIKO
Tagliolini, eryngii, maitake |
620/815 | |
TUNANESCA
spaghetti, olives, tomatoes |
600/825 | |
NORCINA
tagliatelle, sausage, shiitake, light cream |
680/890 | |
AMATRICIANA
penne, guanciale, pecorino |
660/860 | |
BOTTARGA
linguine, vongole |
990/1465 | |
UNI
spaghetti, crab, nori |
780/990 |
Prices are subject to 10% service charge and applicable government taxes.
Mains | ||
SCALLOPS
saffron cream |
2100 | |
*PORK TROTTER
stuffed, sausage |
1870 | |
MEUNIÈRE
red lapu-lapu, greens |
1320 | |
HAMACHI
grilled, ponzu, asparagus |
2300 | |
*TENDERLOIN
sms glaze, baby corn |
2950 | |
*SKIRT STEAK
beurre blanc, potato strings |
1650 | |
*PORK LOIN
French beans, marble potatoes |
2300 | |
*MAYURA TENDERLOIN
potato puree, red wine jus |
7500 | |
MEUNIÈRE
red lapu-lapu, greens |
1320 | |
CHICKEN
porcini mushroom jus, baby potatoes |
1490 | |
*LAMB RACK
tapenade, onion marmalade |
2630 | |
BLACK COD
fish broth, fennel, rouille |
1850 | |
*SHORT RIBS
madeira jus |
2600 |
Prices are subject to 10% service charge and applicable government taxes.
Steaks | ||
*PRIME
ribeye |
1700/100g | |
*AUSTRALIAN WAGYU
ribeye |
2200/100g | |
*IN-HOUSE DRY-AGED PRIME
ribeye, bone-in |
2200/100g | |
*IN-HOUSE DRY-AGED PORTERHOUSE
bone-in |
2800/100g | |
(Please ask your server for the available sizes) Can be accompanied with Pan-Seared Foie Gras |
840 |
Prices are subject to 10% service charge and applicable government taxes.