BUSINESS LUNCHEON. Nordic salmon trout. Avocado, trombetta zucchini, goma, soya, ikura roes, micro greens. OR Foie gras (SUPPLEMENT $6)

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Phebe Lloyd
6 years ago
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1 BUSINESS LUNCHEON Nordic salmon trout Avocado, trombetta zucchini, goma, soya, ikura roes, micro greens Foie gras (SUPPLEMENT $6) Cured duck, hazelnut, burnt orange, arugula, honey mustard coulis Butternut squash velouté Crabmeat croquette, harissa, citrus oil Iberico pork jowl Char grilled, variation of carrots, aged balsamic jus Obsiblue crevette Riso, seasonal légumes, cider crustacean, bottarga M4 Australian Wagyu beef (SUPPLEMENT $9) Broccoli mousseline, eryngii, Indonesian long pepper jus Japanese cucumber sorbet Green apple, young coconut, gin Exotic Ginger, pineapple, basil, passion fruit, mango, honeycomb My interpretation of kaya toast (SUPPLEMENT $6) 3 Courses $48 per person 4 Courses $58 per person Available for lunch, last order 2:30pm The Chef will do his utmost to accommodate any food intolerances and allergies, however we are unable to guarantee that all of our dishes

2 LUNCH DISCOVERY MENU Hokkaido scallop Miso, ikura roes, burnt orange, yuzu, rice cracker Carabinero prawn (SUPPLEMENT $18) Variation of best seasonal tomato, vintage sherry, Kristal de Chine caviar Iberico pork jowl Riso, trombetta zucchini, bottarga New Zealand blue cod Crispy scales Crab croquette, organic pumpkin velouté, harissa M4 Australian Wagyu beef Broccoli mousseline, eryngii, Indonesian long pepper jus My interpretation of kaya toast Coffee or Tea 5 courses $98 per person Available for lunch, last order 2:30pm The Chef will do his utmost to accommodate any food intolerances and allergies, however we are unable to guarantee that all of our dishes

3 DISCOVERY MENU EXPERIENCE by Chef Jason Tan Amuse bouche Carabinero prawn Variation of best season tomato, vintage sherry, Kristal de Chine caviar Champagne Guy Charlemagne NV Réserve Brut Interpretation of my favourite vegetables Oignon doux des Cévennes Gewurztraminer, Domaine Marcel Deiss, 2012 Maine lobster Trombetta zucchini, yuzu miso, Ikura roes, burnt orange Sancerre, Domaine du Nozay, 2014 Remembering oyster omelette Royale oyster, oyster leaves, coriander, crispy rice, Kristal de Chine caviar ChassagneMontrachet 1er Cru Les Champs Gains, Domaine JeanNoël Gagnard, 2008 New Zealand cod Crispy Scales Salt baked French beetroot, lemon, aged Shaoxing emulsion GevreyChambertin, Vieilles Vignes, Domaine Philippe Roty, 2007 Maple leaf white pekin duck Medjool dates, ratte potato, Indonesian long pepper jus Château PavieMacquin, SaintEmilion, 2007 Chef inspiration predessert French flat peach Champagne sorbet, Greek yoghurt, crème fraîche, meringue Château Guiraud, Sauternes, 2003 Petits Fours Coffee or tea $248 per person The 8 course menu is designed to be ordered by all guests at the table to optimize the overall dining experience $138 per person For wine pairing Available for dinner, last order 9.30pm The Chef will do his utmost best to accommodate any food intolerances and allergies, however we are unable to guarantee that all of our dishes

4 CNER HOUSE Dinner Menu by Chef Jason Tan APPETIZER Carabinero prawn (Supplement $22) Variation of best season tomato, vintage sherry, Kristal de Chine caviar Hokkaido scallop Miso, Ikura roes, burnt orange, yuzu, rice cracker French royale oyster Au naturel, plum granité, basil seed, caviaroli STARTER Maine lobster (Supplement $20) Char grilled, burrata, yellow capsicum, trumbetta zucchini, Kristal de Chine caviar New Zealand cod Crispy Scales Salt baked French beetroot, lemon, aged Shaoxing emulsion Oignon doux des Cévennes 62 degree egg, buckwheat, noisette croúton MAIN Mangalitsa pork collar Medjool dates, ratte potato, Indonesian long pepper jus Japanese A4 Toriyama beef (Supplement $42) Sweet corn, yellow mustard seed, beurre noisette Free range chicken Foie gras, romanesco, sauce «Surf & Turf» DESSERT French flat peach (Supplement $8) Champagne sorbet, Greek yoghurt, crème fraîche, meringue My interpretation of kaya toast Durian BB Pudding Kopi ice cream, caramel, evaporated milk anglaise Artisan cheese platter (Supplement $12) By Alléosse affineur and condiments 4 courses $98 6 courses $148 Available for dinner, last order 10pm The Chef will do his utmost to accommodate any food intolerances and allergies, however we are unable to guarantee that all of our dishes will be completely allergen free

5 SUNDAY BRUNCH Assiette of Appetizers Shared by everyone on the table Corner House Egg Benedict Smoked salmon, tobiko, vin jane hollandaise Tortillas Patatas 62 degree farm egg, chorizo, potatoes, caramelised onion, rosemary Steamed farm egg royale Crabmeat, ikura roes, sudachi Mangalica pork sausage & Foie gras Seasonal vegetable, puree, poultry jus Atlantic cod Broccoli puree, harissa, beurre nosiette 5 texture Chocolat Sangria, coffee, Morello cherry sorbet 4 courses $68 per person Available for brunch, last order 2:30 pm The Chef will do his utmost to accommodate any food intolerances and allergies, however we are unable to guarantee that all of our dishes will be completely allergenfree

Gastro-Botanica is a contemporary cuisine emphasizing

Gastro-Botanica is a contemporary cuisine emphasizing The Chef s InspiRation GastroBotanica is a contemporary cuisine emphasizing refinement and quality, and giving equivalent weight on the plate to protein and botanical elements. It is the creation of Chef