fbpx
image-preloader

À LA CARTE

Bringing socialization back to the dinner table.

Our À la Carte menu is designed to allow our guests to indulge in a fun sharing experience while exploring different tastes and enjoying array of wonderful flavors.

In that spirit, we offer plates of delicious innovative fusion cuisine, suitable for sharing with friends and family.

 

BOOK A TABLE ONLINE

Soups

  • Parsnip cream soup with figs and salted parsnip chips

    109,-
  • Fish soup with shrimps and grilled bread with aromatic butter

    169,-

STARTERS

  • Premium cheese and charcuterie board

    349,-
  • Smoked salmon lox rolls with goat, cream cheese and parmesan cheese, pistachios and peanuts, served with a side of pickled cucumber salad

    279,-
  • Fried King oyster mushroom and red cabbage Wonton gyoza with homemade soy glaze

    189,-
  • Smoked beef tartare with grilled tramezzini bread and truffle mayonnaise

    379,-

SALADS

  • Marinated beetroot and mango salad with ricotta, goat cheese and rocket leaves

    259,-
  • Thai salad coconut chips, soyabean sprouts, grilled chicken drumstick, coriander and spicy peanuts

    259,-
  • Ponzu marinated tuna salad with grapefruit, avocado cream, wakame and fried onions

    299,-
  • Chef’s salad - mixed greens, grilled chicken breast, carrots, celery, feta cheese and soy glaze

    249,-

HOMEMADE PASTA

  • Homemade pappardelle with tiger shrimps in coconut milk, mango and Thai curry sauce

    399,-
  • Homemade beetroot, goat cheese pesto tortellini served over butter froth

    319,-
  • Duck-stuffed caramelle pasta, served with red cabbage purée and potato chips

    319,-
  • Homemade salmon ravioli in creamy citrus and lemon grass infused sauce

    289,-

MAIN COURSES

  • Beetroot risotto with wild mushrooms and goat cheese

    299,-
  • Seared tuna steak with sweet potato and ginger puree with miso glaze and wakame seaweed

    549,-
  • Argentinian Shrimp over green pea puree, with cranberry sauce, and roasted fennel

    349,-
  • Grilled sea bass filet with roasted brussels sprout and sour cabbage sauce

    429,-
  • Grilled octopus with sweet potato, spinach and cherry tomato

    629,-
  • Argentinian shrimp risotto with pan seared scalops and wakame sea weed

    499,-
  • Chicken supreme with creamy spinach and baked cherry tomatoes

    289,-
  • Duck filet with parsnip purée and seasonal wild mushrooms

    369,-
  • Crispy chicken thigh with wild garlic mayonnaise and sour spring salad

    229,-
  • Braised Veal with gingerbread dumpling, creamy root vegetable sauce

    299,-
  • Slow baked pork belly in oyster lemon grass infused soy sauce, with jasmine rice and Pak Choi

    279,-
  • Pulled veal burger with truffle mayonnaise, prosciutto and Irish cheddar

    289,-
  • Top sirloin steak in honey mustard sauce with demi-glace and fries

    699,-