Menu
| Starters | ||
| ONION SOUP,
French-style |
680 | |
| CRAB BISQUE,
crème fraiche |
920 | |
| SOFT SHELL CRAB,
ikura, micro greens |
820 | |
| TOMATO SALAD,
tonnato, brioche shavings |
650 | |
| PAKO,
kesong puti, cashews, avocado oil |
700 | |
| SALAD NIÇOISE,
tuna, olives, eggs, greens |
890 | |
| HEART OF PALM SALAD,
leeks, parmesan |
785 | |
| 3-CHEESE FONDUE,
brioche, roasted potatoes |
1250 | |
|
SOUFFLÉ,
cheese |
530 | |
|
FOIE GRAS,
stewed grapes |
1370 | |
Prices are subject to 10% service charge and applicable government taxes.
| Pasta | ||
| LASAGNA,
cacio e pepe |
620 | |
| TUNANESCA,
spaghetti, olives, tomatoes |
600/790 | |
|
AMATRICIANA,
penne, guanciale, pecorino |
660/860 | |
|
NORCINA,
tagliatelle, sausage, shiitake, light cream |
610/850 | |
| MENTAIKO,
Tagliolini, king oyster, maitake mushrooms |
490/740 | |
|
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 |
1890 | |
| MEUNIÈRE,
sea bass, greens |
1250 | |
|
HAMACHI,
grilled, ponzu, asparagus |
1570 | |
|
CHICKEN,
porcini mushroom jus, baby potatoes |
1360 | |
| *DUCK LEG CONFIT,
polenta, haricot verts |
2880 | |
|
*KAGOSHIMA PORK LOIN,
French beans, marble potatoes |
2300 | |
| *NEW ZEALAND LAMB CHOPS,
Pasture Fresh®, zucchini, cherry tomatoes, au poivre |
2980 | |
| *SHORT RIBS,
madeira jus |
1920 | |
Prices are subject to 10% service charge and applicable government taxes.
| Steaks | ||
| *SKIRT STEAK,
beurre blanc, potato strings |
1450 | |
| *TENDERLOIN,
horseradish cream , layered potatoes |
2950 | |
| *PRIME
ribeye |
1200/100g | |
| *HOUSE DRY-AGED PRIME
ribeye, bone-in |
1750/100g | |
| *CARRARA WAGYU
ribeye (Please ask your server for the available sizes) |
1750/100g | |
| *With Pan-Seared Foie Gras | 840 | |
| Vegetables and Sides: (Choose 3)
Potato Puree |
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| Sauces: (Choose 1)
Red Wine Jus |
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Prices are subject to 10% service charge and applicable government taxes.