wagyu beef carpaccio, asian flavours and herbs, lotus crisp, sesame dressing
duck rillette with salad of pan-seared fresh peach, cucumber, green mango & rock melon ribbons
chorizo, “ lap cheong” chinese sausage & wagyu beef sausage with herbs, smoked eggplant dip, red plum chutney, crispy bread
chilled tomato compote with broken baguette & garlic confit
grilled prawn satay, baby romaine, mango, tomato, crisp glass noodle in ginger flower dressing
salad of endive, asparagus, red date, lotus root and black fungus in honey chardonnay dressing, enveloped in a thin bread crust
paperbag oven-baked halibut fillet, mirin sake ginger broth, sesame japanese rice, wakame & truffle aioli
pan-roasted kingfish hamachi collar, wilted “dou miao” salad in sweet spicy sambal-kicap manis
wagyu beef rendang, “achar” nonya spicy sour salad, steamed jasmine rice, chilli, coriander
ranger's valley angus beef wellington, jerusalem artichoke puree, green asparagus
Available at the Halia, Singapore Botanic Gardens
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