3 COURSE 68$
STARTERS
FIRST
Big Eye Tuna Tartare Cones (CSS) +5
Chili Aioli, Soy, Wasabi, Shaved Bonito, Scallions,
Irish Oysters “Rockefeller” (3pc) Masago
Spinach, Garlic, White Wine, Parmesan
Hamachi & Hokkaido Scallop “Ceviche” +18
“Fish & Chips” Soy, Yuzu, Ikura, Coriander, Kinome
Seabream Tartare, Double Fried Kennebec
Potato, Tartar Sauce, Chives Milk Fed Veal Tartare +5
English Pea and Mint Pesto, Crispy Sourdough
Japanese Amela Tomato Soup (RS) (V)
Burrata, Petite Basil Sashimi Salad (RS) +20
Big Eye Tuna, Yellow Tail, Hokkaido Scallop,
Burrata with Confit Vietnamese Kumquats (RS) Myoga, Ikura, Shiso, Citrus Ponzu
Crispy San Daniele Prosciutto, Sicilian Pistachios,
Rocket, Parmesan Kaluga Queen Caviar +135
Lemon Herb Blinis and Traditional
Cassolette of “Trippa alla Romana” Accompaniments
Tomato Braised Tripe, Burrata, Mint,
Grilled Baguette
Agnolotti with Porcini Mushrooms MAINS
Parmigiano-Reggiano
Honey Miso Broiled Black Cod (CSS) +22
Chitose Farms Rocket Salad (RS) (V) Hijiki Rice, House Made Japanese Pickles, Ikura,
24 Month Aged Parmesan, Sun Dried Tomatoes, Wasabi, Chives, Sesame
50-Year-Old Balsamic, Burrata Cream
Australian Double Lamb Chop (180g) (RS) +30
Jalapeno, Coriander, Mint, Indian Spiced Lamb Jus
SECOND
USDA Prime New York Striploin (210g) +65
Lebanese Style Grilled Squash (LS) OR
Eggplant Caviar, Goat Cheese, Pine Nuts, Livingstone Australian Wagyu New York (180g) +80
Roasted Tomatoes, Falafel, Mint Fingerling Potatoes, Watercress, Red
Wine Reduction
Grilled Iberico Pork Loin
Braised Fennel, Marcona Almonds,
Romesco, Quince Paste, Crispy Skin
Smoked Brisbane Valley Quail (RS) DESSERT & CHEESE
Pomegranate-Arugula Pesto, Pine
Nuts, Fennel Puree, Natural Jus Warm Lemon Cake (V) +10
Roasted Macadamia Nuts, Blueberry Yoghurt
Miso Broiled Ora King Salmon (RS) (CSS) Gelato
Japanese Pickles, Hijiki Seaweed Rice, Ikura
Selection of Two Artisanal Cheeses +10
Charcoal Grilled Spanish Octopus Quince Paste, Oat Crisps
Prawn Chimichurri, Pommes Anna, Carrot,
Bordelaise, Watercress Traditional Kaiserschmarrn (For Two) (V) +10ea
Warm Strawberries, Strawberry Gelato
Orecchiette with Duck & Pigeon Ragu
Confit Tomato, Porcini, Kampot Pepper, Pecorino
EXECUTIVE CHEF Greg Bess
Grilled Cheeseburger (RS)
CHEF DE CUISINE Thiru Gunasakaran
Gruyere and Aged Cheddar, Garlic Aioli,
Smokey Onion Jam GENERAL MANAGER Aisha Khan
Available daily from 12:00nn to 2pm (last seating).
DESSERT
If you have any food allergy, intolerance, or sensitivity, please speak to your
Apricot Panna Cotta server about ingredients used in our dishes before you order your meal.
Crème Fraiche, Roasted Almonds, Strawberry 3 Course Set menu is not subject to any promotions and discounts.
Gelato Prices are subject to prevailing goods and services tax and 10% service charge.
Peranakan Inspired Keluak-Coconut Coffee (V)
Balinese Buah Keluak, Chocolate Truffles
(V) (VG) (CSS) (LS) (O) (RS)
Vegetarian Vegan Certified Sustainable Locally Sourced Organic Regionally Sourced
Seafood