LUNCH MENU
S$ 42++

STARTERS

SCALLOP FROM HOKKAIDO
RAVIOLI ‘SEA AND LAND’
SMOKED DUCK, ASARI CLAMS BOUILLON INFUSED WITH IRAMIAN SAFFRON

OR

ROASTED NEW ZEALAND LANGOUSTINE
ORGANIC VINE TOMATO CREAM
BURRATA FOAM, CRISPY FISH SKIN

OR

TRADITIONAL RAVIOLE FROM THE FRENCH ALPS
GRILLED IBERICO PLUMA PORK, MUSHROOM BOUILLON, AGED COMTE

OR

ROASTED DUCK FOIE GRAS
CORN ESPUMA, CRUNCHY FEUILLE DE BRICK
(Add $8)

MAIN COURSES

TASMANIAN PASTURE RACK OF LAMB
SIMPLY ROASTED WITH RAS EL HANOUT SPICE
LAMB SAUSAGE

OR

PIGEON FROM BRITANY
THE LEG CONFIT AND SERVED CRISPY
THE BREAST COOKED AT LOW TEMPERATURE

OR

NEW ZEALAND VENISON TENDERLOIN
REDUCTION OF PORT WINE
(Add $6)

OR

IBERICO PRESA PIG
COOKED ‘ ROSE’

OR

ATLANTIC SEA COD FISH
IN A MASAGO CRUST

DESSERT

THREE SWEET TASTING
THREE SURPRISE DESSERTS

***

TEA OR COFFEE
PRALINES
(Add $4)

 

LUNCH DEGUSTATION
S$ 68++

ORGANIC HEN EGG ‘A LA COQUE’
LOMO IBERICO, XERES CREAM OLIVE OIL BREAD

***

SCALLOP FROM HOKKAIDO
RAVIOLI ‘SEA AND LAND’ SMOKED DUCK, ASARI CLAMS BOUILLON INFUSED WITH IRAMIAN SAFFRON

***

TRADITIONAL RAVIOLE FROM THE FRENCH ALPS
GRILLED IBERICO PLUMA PORK, MUSHROOM BOUILLON, AGED COMTE

******

TASMANIAN PASTURE RACK OF LAMB
SIMPLY ROASTED WITH RAS EL HANOUT SPICE LAMB SAUSAGE

OR

PIGEON FROM BRITANY
THE LEG CONFIT AND SERVED CRISPY THE BREAST COOKED AT LOW TEMPERATURE

OR

NEW ZEALAND VENISON TENDERLOIN
REDUCTION OF PORT WINE
(Add $6)

OR

IBERICO PRESA PIG
COOKED ‘ ROSE’

OR

ATLANTIC SEA COD FISH
IN A MASAGO CRUST

DESSERT

THREE SWEET TASTING
THREE SURPRISE DESSERTS

***

TEA OR COFFEE
PRALINES
(add $4)