Dinner Menu
SNACKS | |
Lotus Roots Chips, Soy Avocado Guacamole | 68 |
Shrimp Toast, House Pickled Onions, Salmon Roe (3 pieces) | 128 |
Char Siu Pickled Ginger Foie Gras Tart (3 pieces) | 118 |
Comté and Goat Cheese, Honey Madeleines (3 pieces) | 118 |
STARTERS | |
64c Onsen Egg, Artichoke Chips, Burnt Onion Puree, Lotus Bulbs | 148 |
Foie Gras Stuffed Chicken Wings, Sweet and Sour Sauce (2 pieces) | 168 |
Beef Tartare Yu Kwan Yick XO Style | 178 |
Spicy Creamy Local Clams with Black Bean Chive Oil | 178 |
French Escagots with Local Sea Snails, Scrambled Eggs with Dehydrated Radish | 188 |
MAINS | |
Rib Eye, Jus, Salted Egg Yolk Crumble, Broccolini, Potato Confit (200g) | 368 |
Signature Roasted French Spring Chicken, Glutinous Rice Stuffing | 388 |
Spanish Carabineros Prawns, Tagliatelle with Bouillabaisse Sauce and Fried Ginger | 338 |
Baby Lambchops, Pesto and Fermented Beancurd Sauce, Chilli Powder | 368 |
Yunnan Morels, Asparagus and Roasted Cauliflower Braised with Yellow Wine, Chilli and Cream, Macaroni au Gratin | 268 |
SIDES | |
Sauteed Spinach | 48 |
Potato Confit | 48 |
Haricots Verts | 48 |
Homemade Sourdough | 30 |
DESSERTS | |
Milk Ice Cream, Honeycomb, Toasted Coconut and Peanuts, Glutinous Rice Balls | 68 |
Rainbow Chocolate "Timbit" Donuts | 58 |
Ginger Creme Brulee | 58 |
Salted Egg Yolk Tart | 48 |