LUNCH MENU
S$ 42++

STARTERS

ORGANIC HEN EGG 'A LA COQUE'
TARTINE OF BURRATA, LOMO IBERICO AND CONFIT TOMATO

OR

HAND DIVED HOKKAIDO SCALLOP
CURED CORSICAN PORK CHEEK
LOBSTER ROE SAUCE, SPANNER CRAB

OR

LANGOUSTINE FROM ICELAND
RAVIOLO OF MADAGASCAR PRAWN
VADOUVAN SAUCE, SQUID INK TUILE
(Add $4)

OR

FRESH TAGLIOLINI PASTA
LIMOUSIN VEAL, MOREL MUSHROOM SAUCE, AGED COMTE

MAIN COURSES

TASMANIAN PASTURE RACK OF LAMB
EGGPLANT CAVIAR

OR

AGED WAGYU BEEF TENDERLOIN
REDUCTION OF PORT WINE
(Add $8)

OR

IBERICO PRESA BLACK PIG
SLOW COOKED, IRANIAN SAFFRON SAUCE

OR

TOOTHFISH FROM THE KERGUELEN'S ISLAND
IN A CRISPY BREAD CRUMB

DESSERT

THREE SWEET TASTING
THREE SURPRISE DESSERTS

***

TEA OR COFFEE
PRALINES
(Add $6)

 

LUNCH DEGUSTATION
S$ 68++

ORGANIC HEN EGG 'A LA COQUE'
TARTINE OF BURRATA, LOMO IBERICO AND CONFIT TOMATO

**

HAND DIVED HOKKAIDO SCALLOP
CURED CORSICAN PORK CHEEK
LOBSTER ROE SAUCE, SPANNER CRAB

**

LOBSTER ROE SAUCE, SPANNER CRAB
LIMOUSIN VEAL, MOREL MUSHROOM SAUCE, AGED COMTE

******

TASMANIAN PASTURE RACK OF LAMB
EGGPLANT CAVIAR

OR

AGED WAGYU BEEF TENDERLOIN
REDUCTION OF PORT WINE
(Add $8)

OR

IBERICO PRESA BLACK PIG
SLOW COOKED, IRANIAN SAFFRON SAUCE

OR

TOOTHFISH FROM THE KERGUELEN'S ISLAND
TOOTHFISH FROM THE KERGUELEN'S ISLAND

DESSERT

THREE SWEET TASTING
THREE SURPRISE DESSERTS

***

TEA OR COFFEE
PRALINES
(add $6)

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