OUR MENUS
À La Carte
-
Croque Monsieur
Mornay Cream Sauce & Conte Cheese
180
Chef's Recommendation
-
Hamachi Tartare
Green Apple, Japanese Radish, Kalamansi & Sweet Potato
280
-
Mediterranean Potato Croquettes
Parma Ham
180
-
Homemade Duck Rillette
On French Baguette with Homemade Pickles
180
-
Frog Legs Meuniere with Buttered Croutons
Garlic & Watercress Puree
540
-
Pate en Croute Richelicu with Quail
Foie Gras & Green Pistachio
390
-
Pan Seared Hokkaido Scallops
Leek Compote and Black Winter Truffle
790
-
Foie Gras Millefeuille
Nori & Sake, Fig Jam & Parisian Brioche
930
Chef's Recommendation
-
Cold Cuts Selection
Pickles & Sourdough Bread
690
-
Six Burgundy Snails
Garlic-Herb Butter
490
Chef's Recommendation
-
Seared Duck Foie Gras
Parsnip Puree & Grape Reduction
950
-
Crab Cake
Fresh Blue Crab, Fennel & Horseradish Cream
490
Chef's Recommendation
-
Endive Salad with Potato & Smoked Haddock
Blue Cheese and Sour Cream
480
Chef's Recommendation
-
Cream of Paris Mushroom
Sauteed Shimeji & Shitake and Truffle
390
-
Classic Lobster Soup
Lobster Meat and Crispy Brioche
490
-
French Onion Soup
Gratinated Gruyer Cheese Crouton
390
Chef's Recommendation
-
Carnaroli Risotto with Baby Asparagus
Kale, Green Pea Emulsion & Basil Oil
490
-
Mixed Seafood Rustichella Linguine
Garlic Epaulette Butter
690
-
Slow-Cooked Wagyu Beef Cheek Fettuccine
Black Truffle Jus
590
-
Tasmanian Salmon Fillet
Texture of Cauliflower & Carrot Emulsion Kefirs Lime Fine de Claire N93 - 3 pcs
890
-
Australian Barramundi Fillet
Braised Fennel, Organic Baby Fennel & Brown Butter Beurre Blanc
790
-
Vol-au-Vent with Mixed Seafood
Nantua Sauce & Noily Prat Beurre Blanc
890
Chef's Recommendation
-
Wood-Fired Spanish Octopus Leg
Bomba Rice & Saffron Chorizo Espuma
890
-
Australian Beef Tenderloin Rossini
Stockyard grain-fed 200 days, Foie Gras & Truffle Madeira Sauce
1,990
-
Australian Wagyu Ribeye, Stockyard marble score 4-5
Potato Gratin & Red Wine Sauce
1,790
-
Australian Tenderloin, Stockyard grain-fed 200 days
Potato Millefeuille & Green Peppercorn Sauce
1,390
-
Tajima Wagyu Striploin MBS 6-7
Original Cafe de Paris Butter & Home-made Fries
1,190
Chef's Recommendation
-
Duck Leg Confit
Sarladaise Potatoes, Lemon Thyme and Red Wine Jus
790
-
Tasmanian Lamb Cutlets
White Bean Puree, Kalamata Olives & Herbs
1,290
-
Slow-Cooked Australian Beef Cheek
Potato Mousseline & Red Wine Jus
860
-
Organic Chicken Cordon Bleu
Home Made Fries & Green Salad
490
Chef's Recommendation
-
Wood-Fired Australian Whole Rack of Lamb
Vegetable Casserole and Lemon Thyme Jus
3,900
-
Free-Range Bresse Chicken
Potato, Bacon, Onion & Thyme Jus
1,800
-
Tajima Wagyu Striploin MBS 6-7,500g
Original Cafe de Paris Butter & Home-made Fries
3,400
Chef's Recommendation
-
Wild Dover Sole from Normandy
Meuniere Sauce, Capers & Lemon
3,400
-
Classic Lemon Meringue Tart
Lemon Tart
320
-
Sicilian Pistachio Cheesecake
Cherry Sorbet
380
-
Vanilla Millefeuille Mascarpone
White Chocolate Cream, Vanilla Madagascar
320
Chef's Recommendation
-
Rum Baba
Zacapa Rum & Vanilla Chantilly
320
-
Creme Brulee
Madagascar Vanilla, Orange Madeleine
320
-
Grand Marnier Souffle
Vanilla Ice Cream
380
-
Flambeed Crepes Suzette
Vanilla Ice Cream, Grand Imperial Orange Liqueur
590
* Prices inclusive of prevailing taxes and subject to 10% service charge.
