Menus :: Dinner

starter

vietnamese pork+shrimp ‘cha gio’ with sweet chili+basil dipping    8.

indochine inspired grilled angus beef kebab and asian pesto    9.

roasted duck breast, asian salsa, spiced miso aioli and crisp tortilla chips     9.5

asiatique slow cooked bbq pork ribs and pickled root vegetables     9.5

woked spicy lamb, red capsicum, maui onion and sweet potato basket     8.5

soft shell crab, roasted garlic tempura, crispy spinach, spicy miso aioli and sweet chili+basil jam     9.5

smoked salmon, ‘capriole farm’ goat cheese+shiitake quesadilla and asian salsa    9.5

sashimi of ahi tuna, warm ponzu, hijiki and basalmic drizzle     9.

goat cheese+crabmeat spring roll and spicy miso aioli     8.5

shrimp+pork gyoza, wok sauteed cabbage and spiced shiitake+shallot sauce     8.5

pan seared baby squid, shrimp mousse, pickled root vegetables and sweet chili+basil sauce     8.

soup MKT

salads

locally grown hydroponic mixed greens     6.5

beef kebab, hydroponic mixed greens and ginger+soy vinaigrette     9.          

calamari tempura, hydroponic mixed greens and sweet chili+basil vinaigrette     9.

grilled shrimp, hydroponic mixed greens and sweet chili+basil vinaigrette     9.         

honey quail, hydroponic mixed greens and ginger+soy vinaigrette     9.5

roasted duck, pistachio, goat cheese, hydroponic mixed greens and hoisin+truffle vinaigrette   9.5

ahi tuna, hydroponic mixed greens and ginger+soy vinaigrette     9.5

soft shell crab, hydroponic mixed greens and wasabi caesar dressing     9.5

grilled goat cheese stuffed portobello, hydroponic mixed greens, asian pesto and balsamic drizzle     9.5.

entree

wok seared pacific salmon, roasted shallot, tomato concasse and sichuan hot oil     24.

sauteed scallop, tiger prawn, garden vegetables and spicy thai basil sauce     23.

seared hawaiian sunfish, sauteed vegetables with sweet chili+basil jam and asian pesto    22. 

ginger+garlic crusted chilean sea bass, noodle galette and leek+shiitake sauce     26.

triple crusted ahi tuna, tataki style, ginger crisp, sauteed vegetables and yin-yang wasabi drizzle     25.

herb+hot olive oil poached halibut, grilled vegetables and red curry+pineapple 'broth'     23.

grilled lemongrass scented angus beef tenderloin medallion, sauteed grilled vegetables, fresh spinach and asian style basil pesto     26.

black bean marinated lamb chops, pickled root vegetables and espresso+cabernet sauce     26.

bacon wrapped pork loin, stuffed with goat cheese, spinach and red pepper, sauteed grilled vegetables and mango reduction     24.

roasted lemongrass quail, noodle galette, crisp spinach and warm shiitake sauce     23.

dry rubbed pekin duck breast, pickled root vegetables, espresso sauce and mango reduction     23.

slow braised angus beef short rib, vietnamese inspired, baby carrot, asparagus and lemongrass+thyme essence     24.

dessert

blackberry+ginger cake, ginger maceration, blackberry buttercream and stella artois ice cream     7.

dessert spring roll with trio of sauces, chocolate, caramel and citrus    7.

chipotle chocolate truffle tort, cilantro oil, sirracha anglaise and passion fruit sorbet     7.5

bacon+thyme cheese cake, strawberry compote and bacon lardoon     7.5

coffee crepe filled with sweet potato custard, candied leek and fresh fruit salad     7.

petite four of creme brulee     7.

degustation menus

five-course medley (meat and seafood) tasting     45.

five-course seafood tasting     45.

five-course vegetarian tasting     40.

individual wine pairings for each course     20.

executive chef: P S Looi
chef de cuisine: Tuan Phan
pastry chef: Ryana de Armond
general manager: Pabs Sembillo 

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