CHANGE IN MENU

Hey all, yesterday was a packed house..so some things were sold out n some garnishes were use up...baby zucchini, baby navet, shortrib, baby white carrots..so had to make some changes ..only minor...went to the wet market this morning n found some things that I think can be put together....
Also the 2 n 3 course sets are back by popular demand...I guess there are people who see the value in it.
anyways....here's todays menu

MENU

MONDAYS TO WEDNESDAYS ONLY

6:30PM TO 1030PM

2 COURSES 40.00

3 COURSES 50.00

ALA CARTE

STARTERS

BRITTANY SARDINES| PARSLEY CRUMB| BALSAMIC| YUZU JELLY

18.00

PAN FRIED FOIE GRAS| SWEETCORN JUICE| CORIANDER| CRISPY POTATO

26.00

CARPACCIO ALBACORE TUNA| WATERCRESS| LIME| CRISPY TURNIP| SALMON ROE| CORIANDER

13.00

TAGLIOLINI PASTA| PARMESAN CREAM| SHAVED BOUCHOT MUSSELS| VIRGIN OLIVE OIL| BACON

STARTER 12.00 | MAIN 18.00

SWEETCORN CHOWDER| SAUTEED SWEET POTATO LEAVES| SHITAKE MUSHROOM| CORIANDER PARMESAN DUMPLING

12.00

MAINS

PANFRIED FRENCH COD ROULADE| CANNELLONI EGGPLANT| SWEET GARLIC MILK| SHITAKE MUSHROOM

25.00

ANGUS RIBEYE 200GRAMS| CHAR GRILLED SPRING ONIONS| CRISPY POTATOES| BLACK TROMPETTE MUSHROOM

29.00

LAMB RACK| YOGURT| BLACK OLIVES| STEAMED AUBERGINE| PROVENCAL VEGETABLES ON CROUTON

30.00

PAN FRIED STEAK N EGGS”BEEF ONGLET”|FRIED POTATOES| SHITAKE MUSHROOM

18.00

DESSERT

CAPPUCINO CRÈME BRULEE| CHOC SOIL| LEMON| MILK FOAM| CHOC SPONGE

10.00

SUGAR CRUSTED MANGO FILLET| SARAWAK PINEAPPLE| PINK PEPPERCORN| VANILLA SABAYON

10.00

CHERRY PLUMS N BING CHERRIES| POMELO| ESPUMA SPANISH CUSTARD

10.00