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
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Parsnip cream soup with figs and salted parsnip chips
109,- -
Fish soup with shrimps and grilled bread with aromatic butter
169,-
STARTERS
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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
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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
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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
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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,-
