Menu
| Starters | ||
| ONION SOUP
French-style |
750 | |
| CRAB BISQUE
crème fraiche |
995 | |
| CANNELLINI BEAN SOUP
pancetta |
730 | |
|
SALAD
jamon, croutons, anchovy dressing |
840 | |
| PAKO
kesong puti, cashews, avocado oil |
950 | |
| BURRATA
charred cherry tomatoes, scallion oil |
1650 | |
| HEART OF PALM SALAD
leeks, parmesan |
720 | |
| TONNATO
beef tenderloin, red radish |
1200 | |
|
FOIE GRAS
stewed |
1370 | |
|
SOUFFLÉ
cheese |
530 | |
Prices are subject to 10% service charge and applicable government taxes.
| Pasta | ||
| MENTAIKO
Tagliolini, eryngii, maitake |
620/815 | |
| UNI
spaghetti, crab, nori |
780/990 | |
| LASAGNA
cacio e pepe |
620 | |
| TUNANESCA
spaghetti, olives, tomatoes |
600/825 | |
Prices are subject to 10% service charge and applicable government taxes.
| Mains | ||
| MEUNIÈRE
red lapu-lapu, greens |
1320 | |
| SCALLOPS
saffron cream |
2100 | |
| CHICKEN
porcini mushroom jus, baby potatoes |
1490 | |
| PORK BELLY
edamame-potato |
1490 | |
| *SHORT RIBS
madeira jus |
2600 | |
| *TENDERLOIN
sms glaze, baby corn |
2950 | |
| *SKIRT STEAK
beurre blanc, potato strings |
1650 | |
| *LAMB RACK
tapenade, onion marmalade |
2630 | |
Prices are subject to 10% service charge and applicable government taxes.
| Steaks | ||
| *PRIME
ribeye |
2000/100g | |
| *DRY-AGED PRIME
ribeye, bone-in |
2800/100g | |
| *AUSTRALIAN WAGYU
ribeye |
3000/100g | |
| Can be accompanied with Pan-Seared Foie Gras | 840 | |
Prices are subject to 10% service charge and applicable government taxes.