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Goodbye 2018, Welcome 2019

 

Menu
31 December 2016 – 01January 2016




Amuse Bouche
Mini Lobster Thermidor


Appetizer I

Seared Coriander Scented King Hokkaido Scallops
Thai  Chili Marmalade
Fresh Watercress, Spiced Greek Yoghurt


Appetizer II

Roasted CrabCake
Avocado Remoulade
Tomato Reduction


From The Brewing Pot
Potage Of Crougette & Leeks
Seared Angka Prawns


Main Course
Beef Wellington ‘Deconstructed’
Japanese Umami Grade 4+ Wagyu Beef Tenderloin
Caramelized Truffle Infused Wild Mushrooms
Puff Pastry Crisp, Merlot Jus
OR
Crackling Iberico Pork Belly
Cinnamon Scented Ambrosia Coulis
Garlic Thyme Confit, Yuzu
Petit Pois Puree

 

An Old & New Dessert
Mango Parfait
Lime Sorbet, Petit Meringue, Lemoncurd
Ginger Gelee


 


S$200/pax
Min 10pax

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