WESTERN CUISINE

6oz US RIB EYE STEAK with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes.

Tender rib eye is pan-seared to perfection and served with garlic-mashed potatoes. Accompanying it is a creamy sauce of red wine, steak jus, shallots and cream finished with a dash of green peppercorns. Roasted capsicums, red onions and eggplant complete this hearty and satisfying meal.

OVEN-ROASTED CORN FED CHICKEN BREAST tarragon jus and creamy polenta.

Tender chicken breast is slowly roasted to perfection and serve with a delicious tarragon jus. Providing the ideal accompaniments are lightly seasoned vegetables and creamy polenta.

PAN-SEARED CHILEAN BASS with bouillabaisse sauce, capsicum confit and kalamata olive potato.

Lightly seared Chilean bass is served with a tempting bouillabaisse sauce flavoured with seafood, fresh vegetables, saffron and a splash of white wine and Pernod. A slow-cooked capsicum confit and kalamata olive mashed potatoes complete this dish.

PAPPARDELLE WITH CHICKEN and sun dried tomatoes.

This delightful pasta dish is the ideal option for those who prefer a light main meal alternative. Mushrooms and sun-dried tomatoes, together with chicken broth, add their unique flavours to al dente pappardelle, which is served with a generous sprinkling of shredded chicken.

ROAST LAMB CHOPS with mint jus, mesclun salad and thume-flavoured gratin potatoes.

Lightly seared Chilean bass is served with a tempting bouillabaisse sauce flavoured with seafood, fresh vegetables, saffron and a splash of white wine and Pernod. A slow-cooked capsicum confit and kalamatta live mashed potatoes complete the dish.

ROASTED VEGETABLES with avocado mesclun salad on roesti potatoes, in a truffle oil and xeres vinaigrette.

Roesti potatoes are pan-fried until golden brown and smothered in a tasty selection of roasted vegetables, avocado and orange, slowly marinated in truffle-perfumed oil, parslet and chives. This tempting dish is topped by a refreshing mesclun salad and freshly shaved Parmesan cheese and drizzled with fine aged Xeres vinaigrette.

SEARED SALMON ESCALOPE on warm potato and snake bean salad.

A pan-seared escalope of salmon is presented with a warm salad of sliced new potatoes and snake beans. A light dressing of diced tomato, lemon and olive oil gives this dish a wonderfully refreshing lift.

SLIPPER LOBSTER THERMIDOR buttered asparagus and slow roasted vine-ripened tomato with saffron rice.

Slipper lobster tails are sautéed lightly in butter, flambéed in brandy and returned to the half shell before being smothered in a delicate and creamy sauce of mushroom, garlic and spicy mustard, sprinkled with cheese and lightly grilled. Fragrant saffron rice, buttered asparagus spears and slow roasted vine-ripened tomato add taste and texture to this dish.

WILD MUSHROOM AND CHORIZO RISOTTO in natural jus with arugula.

Wild mushroom and chorizo are sautéed in natural jus until fragrant. Aborio rice is added and all the ingredients are simmered in chicken stock with shallots and garlic. A dash of white wine, grated Parmesan cheese and arugula add the finishing touches to this unforgettable risotto.

SINGAPORE SPECIALITIES

BRAISED SOYA FLAVOURED DUCK with yam rice.

The secret of this dish lies in the tender duck meat, marinated in a flavoursome mix of dark soya sauce, aromatic spices and Chinese rice wine. Cooked to perfection, the braised duck is served on a bed of fragrant yam rice with chilli sauce.

CHICKEN CURRY PERANAKAN STYLE with bread rolls.

Tender chicken with potato chunks are gently simmered in a spice rempah and coconut milk, creating a fragrant and full flavoured meal without being searingly hot. The accompanying bread rolls enable you to savour every delicious drop.

NASI BIRYANI.

An Indian speciality, tender chicken is simmered in a spice-laden gravy. It is presented with a special mix of nutty basmati rice cooked with aromatic spices, herbs, tomatoes, saffron and milk for an enchanting Asian meal.

NASI LEMAK.

The appeal of this Malay favourite lies in the rice, cooked slowly in coconut milk for a tempting fragrance. Its richness is tempered by deep-fried anchovies with peanuts, spicy pickled vegetables (achar), an omelette wedge, spicy sambal prawns and local grilled fish cakes (otah).

SINGAPORE CHICKEN RICE.

Popular amongst locals and visitors alike, this dish lingers in the memory and on the tongue. Succulent poached chicken is served with fluffy aromatic long-grain rice cooked in chicken broth. A drop of dark soya sauce and tangy ginger and fresh chilli and lime sauces add the finishing touches.

JAPANESE CUISINE

GYU-DON Lightly braised beef and onion with steamed rice.

A traditional Japanese dish, Gyu-Don features tender bite size slices of beef, onion and yam noodles, simmered in a savoury sauce. It is served on a bowl of fluffy Japanese rice and topped with green peas and colourful beni shoga ginger.

THAI
DELIGHTS

FISH SOUFFLE AND SPICY MINCED CHICKEN Served with pineapple rice and curried vegetables.

Light on the palate yet full-flavoured, freshly minced chicken, chilli and basil are pan-fried to melt in your mouth. Providing the perfect accompaniment, a range of tasty ingredients are combined to make traditional Thai fish soufflé. Pineapple rice and Thai mixed vegetables are added to ensure a truly mouth-watering experience.

GREEN CURRY FISH BALLS STUFFED WITH PRAWNS Swerved with pork in a sweet and spicy sauce.

Delicate fish balls are stuffed with minced prawns before simmering in a fragrant green curry sauce. Accompanied by pork prepared with exotic spices in Thai sweet and spicy sauce, this dish is completed with a selection of mixed vegetables.