LUNCH MENU
S$ 48++

STARTERS

ORGANIC HEN EGG 'A LA COQUE'
CRUNCHY PASTILLA OF OBSIBLUE PRAWN / TUNA MAYO

OR

FRESH BURRATA 'PUGLIESE'
CHERRY TOMATO ESPUMA / TAGGIASCHE OLIVES / OLIVE OIL TUILE

OR

MUSHROOM SOUP INFUSED WITH WESTERN AUSTRALIA BLACK TRUFFLE
SOURDOUGH TARTINE / SMOKED SAUSAGE

FRESH FETTUCCINE PASTA
SICILIAN TOMATO / TAGGIASCHE OLIVE / TOULOUSE SAUSAGE

********

AGED WAGYU BEEF TENDERLOIN
NOIRMOUTIER POTATOES / SMOKED BACON / SIMPLE JUS
(Add $10)

OR

IBERICO PRESA BLACK PIG
COOKED AT LOW TEMPERATURE / CARROT PUREE INFUSED WITH CARDAMON

OR

TASMANIAN RACK OF LAMB
RAVIOLE DU DAUPHINE / CONFIT TOMATO / FROMAGE FRAIS

OR

TOOTHFISH FROM THE KERGUELEN'S ISLANDS
BRANDADE / PARMESAN TUILE / TOMATO JUS

*******

BEBE'S CREATIONS
A DAILY CHOICE OF DESSERTS

*******

 

LUNCH DEGUSTATION
S$ 78++

ORGANIC HEN EGG 'A LA COQUE'
CRUNCHY PASTILLA OF OBSIBLUE PRAWN / TUNA MAYO

***

MUSHROOM SOUP INFUSED WITH WESTERN AUSTRALIA BLACK TRUFFLE
SOURDOUGH TARTINE / SMOKED SAUSAGE

***

FRESH FETTUCCINE PASTA
SICILIAN TOMATO / TAGGIASCHE OLIVE / TOULOUSE SAUSAGE

*******

AGED WAGYU BEEF TENDERLOIN
NOIRMOUTIER POTATOES / SMOKED BACON / SIMPLE JUS
(Add $10)

OR

IBERICO PRESA BLACK PIG
COOKED AT LOW TEMPERATURE / CARROT PUREE INFUSED WITH CARDAMON

OR

TASMANIAN RACK OF LAMB
RAVIOLE DU DAUPHINE / CONFIT TOMATO / FROMAGE FRAIS

OR

TOOTHFISH FROM THE KERGUELEN'S ISLANDS
BRANDADE / PARMESAN TUILE / TOMATO JUS

*******

BEBE'S CREATIONS
A DAILY CHOICE OF DESSERTS

All rights reserved. Nicolas Le Restaurant Copyright � 2008