LUNCH MENU
S$ 42++

STARTERS

SCALLOP FROM HOKKAIDO
YUZU INFUSED CONSOMME
SQUID INK TUILE

OR

ORGANIC HEN EGG ‘ A LA COQUE’
TARTINE OF BURRATA, WINTER BLACK TRUFFLE

OR

OPEN RAVIOLO
MADAGASCAR PRAWN, IRANIAN SAFFRON SAUCE

OR

PARPADELLE PASTA
TRUFFLE BUTTER, CINCO JOTAS HAM, GREEN PEA

MAIN COURSES

TASMANIAN PASTURE RACK OF LAMB
RATTE POTATO ESPUMA

OR

AGED ANGUS BEEF TENDERLOIN ‘RANGER VALLEY’
REDUCTION OF PORT WINE
(Add $8)

OR

IBERICO PRESA BLACK PIG
COOKED IN HAY

OR

TOOTHFISH FROM THE KERGUELEN’S ISLAND
CORN ESPUMA

DESSERT

THREE SWEET TASTING
THREE SURPRISE DESSERTS

***

TEA OR COFFEE
PRALINES
(Add $5)

 

LUNCH DEGUSTATION
S$ 68++

ORGANIC HEN EGG ‘ A LA COQUE’
TARTINE OF BURRATA

***

SCALLOP FROM HOKKAIDO
SCALLOP RAVIOLO, YUZU INFUSED CONSOMME
SQUID INK TUILE

***

OPEN RAVIOLO
MADAGASCAR PRAWN, IRANIAN SAFFRON SAUCE

******

TASMANIAN PASTURE RACK OF LAMB
RATTE POTATO ESPUMA

OR

AGED ANGUS BEEF TENDERLOIN ‘RANGER VALLEY’
REDUCTION OF PORT WINE
(Add $8)

OR

IBERICO PRESA BLACK PIG
COOKED IN HAY

OR

TOOTHFISH FROM THE KERGUELEN’S ISLAND
IRANIAN SAFFRON SAUCE

DESSERT

THREE SWEET TASTING
THREE SURPRISE DESSERTS

***

TEA OR COFFEE
PRALINES
(add $5)

All rights reserved. Nicolas Le Restaurant Copyright © 2008