Appetizer
- Waldorf Salad
- Arugula Salad
- Crabmeat and Mango Salad
- Duck Salad
- Egg Cocotte with Brioche Soldiers
- Pan-Seared Foie Gras
- Mini Wagyu Burger
- Roasted Tomato Soup
About
The restaurant serves New American fare, with a firm grounding in Traditional French. At the helmn of the kitchen is local Head Chef, Louie Moong, who has obtained his qualification in Hotel Management in Food & Beverage at Stamford College. His experience in the kitchen spreads over 10 years and now leads a young and talented team that is dedicated to delivering a standard of culinary excellence to its guests beit for a large scale event or for intimate dining for two.
Pasta
- Chicken Skin Linguine
- Seafood Penne
- Foie Gras Ravioli
- Linguine Bolognaise
- Macaroni and Cheese
Main Course
- BBQ Short Rib
- Angus Tenderloin
- Kurobuta Pork Rack
- Duck Leg Confit
- Slow Cooked Poast Rack of Lamb
- Pan Roasted Quail with Risotto
- Black Cod Fillet
- Salmon Fillet
