Menus :: Dinner

starter

vietnamese pork+shrimp ‘cha gio’ with sweet chili+basil dipping    7.5

indochine inspired grilled angus beef satay and asian pesto    8.

wok sauteed five spiced shrimp, asparagus, red pepper and scallion on sweet potato basket     8.5

roasted diced duck breast, asian salsa, spiced miso aioli and crisp tortilla chips     9.

asiatique slow cooked bbq pork ribs and pickled root vegetables     9.

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

quesadilla of smoked salmon, goat+monterey jack cheese, shiitake mushroom and asian salsa    9.0

**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.

panko crusted calamari, sweet chili+basil jam and spicy miso aioli     8.

**ahi tuna + ponzu oil tartare, smoked salmon spread and crispy tortilla chips**   10.

**fennel dusted scallop, hijiki salad, capers, yin yang wasabi and warm ponzu oil**   9

soup MKT

salads

locally grown hydroponic mixed greens     6.

         or with....

roasted duck, pistachio, goat cheese and hoisin+truffle vinaigrette    9.

grilled portobello, goat cheese, asian pesto and ginger+soy vinaigrette    9.

**roasted quail, grilled mango and warm bulleit bourbon+bacon vinaigrette**   9.5

grilled lemongrass shrimp, mango+apple chutney, toasted coconut and cilantro vinaigrette   9.

**seared sarawak peppercorn beef, julienne cucumber, red onion and whole grain mustard vinaigrette**   9.5

entree

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

wok scallop, tiger prawn, garden vegetables and spicy thai basil sauce     21.

**seared U-10 diver's scallop with sauteed spinach+leek and red pepper plum wine sauce**  20.

bourbon glazed grilled mahi mahi with singapore style rice noodles, chopped peanuts,  and sweet+sour pepper sauce   25

triple crusted ahi tuna, tataki style, ginger crisp, sauteed vegetables and yin-yang wasabi drizzle     26.

pan seared tilapia with crabmeat, asparagus and oyster cream sauce   21.

**grilled terriyaki angus rib-eye with roquefort+wasabi butter, grilled asparagus, roasted shallots+ginger brown sauce and mushroom risotto**   26.

**roasted maggi soy duck breast, braised bok-choy+shitake mushroom, spicy mustard sauce, and mushroom risotto**    25

**chorizo stuffed grilled terriyaki quail, rosemary+soy vegetables and honey bourbon sauce**   24

pineapple+early times bourbon braised pork shank, baby carrots and roasted shallots    22

**grilled lemongrass scented angus beef filet, wilted seasonal greens and asian pesto**   26

**grilled 5-spiced pork chop, smashed peruvian potato, asparagus and honey+garlic sauce   23.

roasted lemongrass+yellow curry game hen with peruvian potato, spicy roasted tomato+turnip puree    22

garam marsala braised beef short rib with musroom risotto and roasted root vegetables   23

 dessert

banana lumpia, chocolate, green tea + cardoman powder and sarawak peppercorn caramel     7.

chocolate truffle tort, roasted pineapple salsa and gastrique     8.

cheesecake, ice cream and gastrique     8.

trio of ice cream     7.

creme brulee, four individually flavored and sarawak peppercorn caramel     7.

petit four dessert     12.

degustation menus

five-course bourbon inspired medley tasting      50

five-course medley (meat and seafood) tasting     50.

five-course seafood tasting     50.

five-course vegetarian tasting     45.

individual wine pairings for each course     20.

individual bourbon pairings for each course    20.

 

executive chef: P S Looi
chef de cuisine: Nick Lynch
managing partner: Pabs Sembillo 

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