Extremity AMUSE BOUCHE ***
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1 DINING ON THE ROCKS Welcome to Dining on the Rocks, whereby we trust you will enjoy Chef Christian s creations, which are based around several values that we hold very dear. Our focus is on creating imaginative, yet sensible cuisine stemming from organic and sustainable ingredients, sourced locally and from abroad. Using classic and modern culinary techniques to preserve and exploit the purity of the original flavours and nutritional goodness. We also firmly believe that a good combination of wine and food not only excites the taste buds, yet also serves to compliment one another. You can choose from either the a la carte or various culinary journeys, where we suggest the later for a more encompassing experience.
2 Extremity AMUSE BOUCHE EDIBLE GARDEN Celeriac mousse, dehydrated roots, baby vegetables and tomato sorbet Taittinger Cuvée Prestige "Brut" Reims champagne, France SMOKED EGG Smoked egg white jelly, crispy yolk, dehydrated chicken skin served with ginger chicken consommé OCTOPUS N CHORIZO Charcoal grilled octopus, bell pepper trilogy, chorizo chips, squid ink crunch, olive pearls Talamonti "Trabocchetto" Pecorino Colline Pescaresi, Italy 2016 MUSHROOM TEA Seasonal mushroom fricassée, quail breast, truffle snow and wild mushroom consommé TOOTH FISH Grilled tooth fish, tamarind sauce, crispy betel leaf and green herb pesto Schloss Vollrads 'Volratz 1573' Riesling Rheingau, Germany 2015 SGROPPINO Champagne, vodka and lemon sorbet emulsion BEEF TENDERLOIN Balsamic glazed Australian beef tenderloin, fermented turnip, potato duo and red wine sauce Château Darzac Bordeaux Superieur, France 2015 COFFEE N CHOCOLATE Chocolate wave, sambuca infused crumble, espresso ice cream, licorice Muscat de Beaumes de Venise, France 2016 COFFEE OR TEA 8 course wine pairing THB per person THB per person
3 Sensibility AMUSE BOUCHE EDIBLE GARDEN Celeriac mousse, dehydrated roots, baby vegetables and tomato sorbet Taittinger Cuvée Prestige "Brut" Reims champagne, France SMOKED EGG Smoked egg white jelly, crispy yolk, dehydrated chicken skin served with ginger chicken consommé OCTOPUS N CHORIZO Charcoal grilled octopus, bell pepper trilogy, chorizo chips, squid ink crunch, olive pearls Talamonti "Trabocchetto" Pecorino Colline Pescaresi, Italy 2016 TOOTH FISH Grilled tooth fish, tamarind sauce, crispy betel leaf and green herb pesto Schloss Vollrads 'Volratz 1573' Riesling Rheingau, Germany 2015 OR BEEF TENDERLOIN Balsamic glazed Australian beef tenderloin, fermented turnip, potato duo and red wine sauce Château Darzac Bordeaux Superieur, France 2015 COFFEE N CHOCOLATE Chocolate wave, sambuca infused crumble, espresso ice cream, licorice Muscat de Beaumes de Venise, France 2016 COFFEE OR TEA 5 course wine pairing THB per person THB per person
4 Vegan Society AMUSE BOUCHE EDIBLE GARDEN Celeriac mousse, dehydrated roots, baby vegetables and tomato sorbet Chamdeville Blanc de Blancs Brut, France NV VEGAN TWIST Quinoa salad, pickled fennel, ginger jelly, kafir lime and garden herbs Schloss Vollrads 'Volratz 1573' Riesling, Rheingau Germany 2015 MUSHROOM TEA Seasonal mushroom fricassée, truffle snow and wild mushroom consommé GNOCCHI sweet potato gnocchi, kale textures and toasted pine nuts Mud House Pinot Noir Central Otago, New Zealand 2015 SPRING NOTE Lime meringue, beetroot sponge, yoghurt ice cream and wild honeycomb Michele Chiarlo Nivole Moscato d Asti DOCG, Italy 2016 COFFEE OR TEA 5 course vegetarian wine pairing THB per person THB per person
5 Indochine AMUSE BOUCHE TUNA SASHIMI Seaweed, daikon radish, sesame seeds and teriyaki caviar Taittinger Cuvée Prestige "Brut" Reims champagne, France LOCAL SOFT SHELL CRAB Yuzu dashi and avocado MUSHROOM RAVIOLI Smoked potato cream and duck consommé Talamonti "Trabocchetto" Pecorino Colline Pescaresi, Italy 2016 SOYA GLAZED TOOTH FISH Bok choi, jasmine rice croquettes Schloss Vollrads 'Volratz 1573' Riesling, Rheingau Germany 2015 OR ROAST PORK BELLY Kale and ginger, shishito pepper, edamame puree and snake fruit pickle Mud House Pinot Noir Central Otago, New Zealand 2015 SAGO PEARLS Passion fruit sorbet, coconut textures Michele Chiarlo Nivole Moscato d Asti DOCG, Italy 2016 coffee or Tea 5 course wine pairing THB per person THB per person
6 Starter SMOKED EGG Smoked egg white jelly, crispy yolk, dehydrated chicken skin, served with ginger chicken consommé OCTOPUS N CHORIZO Charcoal grilled octopus, bell pepper trilogy, chorizo chips, squid ink crunch, olive pearls VEGAN TWIST Quinoa salad, pickled fennel, ginger jelly, kafir lime and garden herbs HOKKAIDO SCALLOPS Pan fried Hokkaido scallops, truffle snow and mushroom textures TIGER PRAWNS Tiger prawns, daikon carpaccio, ajo blanco, edible flowers GNOCCHI sweet potato gnocchi, kale textures and toasted pine nuts Soup MUSHROOM TEA Seasonal mushroom fricassée, quail breast and wild mushroom tea FROM THE FARM Clear vegetable consommé, seasonal organic vegetables, beet emulsion
7 Fish TOOTH FISH Grilled tooth fish, tamarind sauce, crispy betel leaf and green herb pesto LOBSTER Poached lobster, frothy saffron bisque, braised baby leek, brandy butter DOVER SOLE Jerusalem artichoke textures, dashi reduction and pickled sea vegetables SEA BREAM Pan fried sea bream, heirloom tomato, olive explosion, baby vegetables, crispy squid ink and Thai basil froth Meat BEEF TENDERLOIN Balsamic glazed Australian tenderloin of beef, fermented turnip, potato duo and red wine sauce LAMB RACK Herb dusted rack of lamb, warm quinoa and scorched leek salad with sweet peas BABY CHICKEN Roast baby chicken, charred butternut squash, toasted Pine nut, smoked mash potato chips
8 Dessert COFFEE N CHOCOLATE Chocolate wave, Sambuca infused crumble, espresso ice cream, licorice SPRING NOTE Lime meringue, beetroot sponge, yoghurt ice cream and wild honeycomb PINEAPPLE CHEESE CAKE Pineapple cheese cake, cardamom sables, passion fruit, coconut crystal ball BERRY GARDEN Deconstructed chocolate brownie, berry garden and radish granite For your desired taste buds, compose a starter, main course & dessert 3 course wine pairing THB per person THB per person All set-menu includes coffee and tea INTIMATE CULINARY EXPERIENCE Al fresco dining at Dining on the Rocks offers you the panoramic ocean backdrops, an ideal setting for a romantic evening. Surprise your loved one with a private and secluded dinner under the stars that you will both cherish. Choose our exclusive venue at Table 99 or Table 100* 8 course wine pairing THB per couple THB per couple 8 course with a bottle of Taittinger Cuvée Brut NV at THB per couple *Advance booking is required
Extremity AMUSE BOUCHE ***
DINING ON THE ROCKS Welcome to Dining on the Rocks, whereby we trust you will enjoy Chef Christian s creations, which are based around several values that we hold very dear. Our focus is on creating imaginative,
DINING ON THE ROCKS. Using classic and modern culinary techniques to preserve and exploit
DINING ON THE ROCKS Welcome to Dining on the Rocks, whereby we trust you will enjoy Nico s creations, which are based around several values that we hold very dear. Our focus is on creating imaginative,
We firmly believe that a good combination of wine and food not only excites the taste buds but can also serve to compliment one another.
Be prepared for a unique dining experience. The concept at Dining on the Rocks is to create new experiences combining top quality ingredients sourced locally and from abroad with classic and modern cooking
TABLE 99 S SIGNATURE MENU
DINING ON THE ROCKS Be prepared for a unique dining experience. The concept at Dining on the Rocks is to create new experiences combining top quality ingredients sourced locally and from abroad with classic
TABLE 99 S SIGNATURE MENU
DINING ON THE ROCKS Be prepared for a unique dining experience. The concept at Dining on the Rocks is to create new experiences combining top quality ingredients sourced locally and from abroad with classic
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Welcome to the Point Revolving Restaurant where our aim is to present a combination of classic French dishes enhanced by modern technique. Only the finest Tasmanian produce is chosen to create exquisitely
Salmon trio (smoked, marinated, gravlax), mini blinis, potato salad with dill, vodka cream sauce
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Pre-Dinner Canapés. Starter
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Wedding in the Sky Enjoy the essence of urban dining with a room full of view at the top of the fashionably iconic ION Orchard mall.
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Seasonal Specials. Ask your server about our daily specials and gluten free options.
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Plated Breakfast. Scrambled Egg. Salmon & Egg. Healthy to the Core. Add ons
Plated Breakfast Scrambled Egg 29 Mint Melon Salad Syrup Fresh Croissant Muffin Scrambled Egg Cheddar Cheese Chives Crispy Bacon Hash Brown Potatoes Caramelized Onions Fruit Juice Coffee/Tea Salmon & Egg
INDULGE & ENJOY CHRISTMAS DINING
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360 dining cuisine is modern australian with a refined local influence
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All plated dinner entrées include Iced Tea, European Roasted Coffee, and Decaffeinated Coffee.
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New Year's Eve buffet AED1,450 per person Including selected beverages and a bottle of Moët & Chandon per couple
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Tomato consommé / paysanne of summer vegetables / Jersey cache tortellini V Duck liver parfait / burnt orange & rhubarb / glazed brioche 8.
Welcome to our local culinary journey... At the Greenhills you ll dine on the finest locally sourced produce: We use Genuine Jersey Aberdeen Angus, raised from calf to beef by Paul Houze on his farm in
Banquet Menus. Banqueting Menu A 28 per person. Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute
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Passed Canapés (cocktail hour)
Passed Canapés (cocktail hour) Lamb Popsicles ~ Marinated Lamb in Fenugreek, Whipped Yoghurt, Mint Meatballs ~ Filet Mignon, Orange, Parmesan, Sage Fresh Fruit Skewers Tostadas ~ avocado mousse, tomato,
GASTRO WEDDING MENU STARTERS
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Banqueting Menu THE GROVE
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THE HONOURABLE SOCIETY OF THE MIDDLE TEMPLE. Banqueting Menu. Autumn/Winter 2017/18
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Autumn. We pride ourselves on serving free-range ethically sourced Meat, Poultry and Seafood from family owned Australian suppliers
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