Hours of Operation
- Dinner
- 7:00 pm – 10:30 pm
WESTERN EPICUREAN
APPETIZERS
- SEAFOOD COCKTAIL
- Chilled Alaskan Crab Claws, Prawns, Black Mussels and Lobster Medallions with Avocado and Marie Rose Sauce
- BAKED FIN DE CLAIR OYSTERS
- French Oysters Gratinated with Spinach, Crispy Pancetta, Parmesan Bread Crumbs and Hollandaise
- BEEF CARPACCIO TONNATO
- Black Angus Tenderloin, Anchovies, Parsley Croutons, Parmesan and Borage Cress with Ventresca Tuna Sauce
- SMOKED DUCK BREAST
- With Foie Gras Torchon, Duck Prosciutto, Fig Preserves and Organic Honey Gastrique
- SALMON CRUDO
- Tasmanian Cured Salmon with Avocado Gel, Goji Berries, Ponzu Mignonette and Shiso Cress
- GAMBAS TAPAS
- Char-Grilled Garlic Prawns with Nduja Stuffed Padron Peppers, Corn Pico de Gallo and Romesco Sauce
- CRAB CAKE GRATIN
- Pan-Seared Crab Cakes with Gratinated Hollandaise, Fennel and Citrus Segment Salad
- SALAD LYONNAIS
- Mixed Greens with Crispy Bacon Lardoons, Truffled Croutons, Poached Egg and French Dijon Dressing
SOUPS
- ENGLISH GREEN PEA VELOUTE
- Grilled Scallops, Minted Pea Spaetzle and Argan Oil
- VEGETABLE SOUP AU PISTOU (V)
- Clear Vegetable Soup with Quinoa and Garlic Basil Pesto
- KUDA LOBSTER BISQUE
- Butter Poached Lobster Medallion with Spiced Lobster Oil and Smoked Potato Sticks
MAIN COURSE
- BEEF ROSSINI
- Grilled Angus Beef Tenderloin with Potato Gnocchi, Pan-Seared Foie Gras and Stewed Moral Jus
- CHICKEN CAPRESE
- Corn Fed Chicken on Barley Risotto with Cherry Tomatoes, Bocconcini and Basil Jus
- BEEF STROGANOFF
- Confit of Slow Braised Beef Short Rib on Pappardelle Pasta with Mushrooms and Sour Crème
- +7 SCORE WAGYU RIB EYE
- With Grilled Portobello Mushroom, Sautéed Baby Potatoes and Sauce Béarnaise
- BEST END OF LAMB
- Chermoula Roasted Lamb Loin on Socca Pancake with Mediterranean Vegetables and Zatar Jus
- MOULES FRITES
- Organic Black Mussels in White Wine Butter Sauce with Tomato Concasse and Garlic Panisse
- LOBSTER ALA PLANCHA
- Grilled Indian Ocean Lobster Tail with Aromatic Seaweed Butter
- MIXED SEAFOOD GRILL
- Grilled Lobster, Shrimps, Scallops and Fish of the Day with Sauce Vierge
FLAVOURS OF THE ORIENT
APPETIZERS
- DUMPLING SAMPLER
- Chicken, Shrimp, Vegetable, Accompanied with Chinese Vinegar and Ginger
- PRAWN MAKI ROLL
- Wasabi Mayo, Cucumber, Unagi Sauce, Accompanied with Pickled Ginger, Soya Sauce, Tobiko
- SASHIMI
- Premium Selection of Salmon, Tuna, Reef Fish and Scallops with Wakame Salad
- MALDIVIAN KOPI LEAF SALAD
- Tossed Kopi Leaves with Onion, Grated Coconut, Maldivian Chili and Lime Juice; Add: Tuna Tartar or Salmon Crudo
- PEKING DUCK SPRING ROLLS
- Roasted Duck with Oriental Vegetables and Hoisin Barbecue Sauce
SOUPS
- CANTONESE HOT & SOUR SOUP
- Silken Tofu with Wood Ear Mushroom, Shitake, Bamboo Shoots and Ginger
- DOUBLE BOILED CHICKEN SOUP
- Braised Chicken with Mushrooms, Tofu, Goji Berries and Hong Kong Noodles
MAIN COURSE
- HIBACHI GRILLED COD
- With Teriyaki Glaze, Braised Daikon, Bok-Choy and Crispy Garlic
- KOREAN HOT POT
- Spicy Soup Broth with Crispy Pork Belly, Kimchee, Tofu, Egg, Mushrooms and Ramen Noodles
- DOLSOT BIBIMBAP
- Korean Rice Bowl with Stir-fried Beef Bulgogi, Vegetables and Fried Egg
- KUNG PAO CHICKEN
- Spicy Sichuan Style Fried Chicken with Vegetables, Chili and Roasted Cashew Nuts
- FRIED SINGAPOREAN MEI FUN NOODLES
- Vermicelli Noodles with Tiger Prawns, Chinese Sausage, Bok Choy, Bean Sprouts and Curry Powder
- TEPPAN-YAKI BEEF
- Teppan Grilled Wagyu Ribeye with Braised Daikon and Crispy Garlic
- MALDIVIAN CURRIED LOBSTER
- Spiny Lobster Braised with a Maldivian Spiced Coconut Curry with Copi Leaf Salad, Coconut Rice and Chapatti
- KALBI
- Korean Grilled Pork Ribs with Kimchee Soup and Steamed Rice
- LO HAN CHAI
- Braised Vegetables in Vegetarian Oyster Sauce with Cellophane Noodles, Tofu and Water Chestnuts
- TEOCHEW STEAMED FISH
- In Salted Vegetable Broth with Stewed Tomatoes, Tofu and Ginger
HEALTHY SELECTIONS
SALADS
- CAFE GARDEN SALAD
- Mixed Greens with Copeaux of Vegetables, Farro, Aged Pecorino and Balsamic Vinaigrette
- FALAFEL SALAD
- With Green Herb Salad, Confit of Lemon and Citrus Labneh Dressing
- HEARTS OF PALM SALAD
- Heart of Palm Salad on Avocado Puree with Capers, Tomatoes and Espelette Chili in Lemon Vinaigrette
- HEIRLOOM TOMATOES
- Varieties of Marinated Tomatoes with Parsley Sponge, 60 Year Balsamic and Olive Oil Granita
- BURRATA STRACCIATELLA
- Stuffed Buffalo Mozzarella on Grilled Vegetables, Figs, Spanish Olive Oil and Fleur de Sel
MAIN COURSE
- PENNE PASTA POMODORO
- With Braised Spinach, Artichokes and Chickpeas in Roasted Tomato Sauce
- MEDITERRANEAN SOCCA
- Socca Pancake with Mediterranean Vegetables, Halloumi Cheese and Rucola Pesto
- SPINACH COCOTTE
- Baked Spinach in Boursin Crème with Poached Egg, Grilled Garlic Bread and Garlic Panisse
- MONGOLIAN STIR-FRIED TOFU
- With Oriental fried Vegetables, Ginger and Lotus Root Chips
- THAI GREEN CURRY
- Green Coconut Gravy with Varieties of Thai- Eggplant and Vegetables
INTERNATIONAL DESSERT SELECTIONS
- COCONUT MILLE-FEUILLE
- Coconut Yoghurt, Pineapple Sorbet and Vanilla Meringue
- CHOCOLATE POT DE CREME
- With Salted Caramel and Peanut Butter Crisp
- BAKED ALASKA
- Classic Vanilla, Chocolate and Strawberry Ice Creme Cake under Meringue Dome
- MANGO STICKY RICE
- Sliced Thai Mango and Sticky Rice
- RED VELVET SPONGE CAKE
- With Raspberry Yoghurt Ice Cream
- FRUITS OF THE FOUR SEASONS
- Seasonal Selection of Fruits with Berries
- CHOCOLATE LAVA CAKE
- With Vanilla Bean Ice Cream
- ICE TROPICAL COUPE
- Vanilla, Chocolate, Strawberry, Snickers, Espresso, Toblerone, Coconut with Vanilla Poached Pineapples and Chocolate Sauce