Ingredients of the Season

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2 Ingredients of the Season CARABINERO PRAWNS WHITE ASPARAGUS GARIGUETTE STRAWBERRIES CHATEAU D ESTOUBLON Firm texture, beautiful Carabineros are a Seasonal white asparagus from Strawberry 'Gariguette' is an old GREEN PICHOLINE large deep-sea prawn species to the Landes in the south west of France and much-loved French variety OLIVES Spanish and Portuguese as Carabineros, where this is the peak Spring season that is widely appreciated for its These green olives are fleshy, firm to the English as Scarlet Shrimp or for white asparagus. characteristic aroma, bright red and soft. They possess herbaceous Cardinal Prawns, and to the French as color, juicy texture, and sweetness. and unmistakable peppery aromas the Crevette Imperiale, they are which are kept intact in this natural renowned for their striking bright preparation based on water and salt. red color. RANGERS VALLEY BLACK ONYX LIVE JADE TIGER ABALONE DUME CESARI SAUCISON FROM FADI POULET NOIR New from Rangers Valley this Sustainable abalone from Victoria CORSICA Free range and organic 91 days 100% black Angus with a marbling Australia. Kept alive in tanks in Located in the middle of the black footed chickens from Pays Du score 3+ is outstanding in terms of Singapore these abalone are tender Corsican mountains, Dume Cesari Loire on the west coast of France. flavour and texture. and rich in umami. farms his pigs on a diet of barley and cerials in the summer and natural acorns and chestnuts in the winter. The dry aging of up to 24 months creates a unique character and taste.

3 Constellations WINE PAIRINGS BY SPECIALLY CURATED WINE PAIRINGS CREATED BY WINE SPECIALISTS ARTISAN CELLARS. THESE BOUTIQUE WINES ARE RARITIES ONLY AVAILABLE FOR THE CONSTELLATIONS MENUS JEAN-MARC BRIGNOT & ANDERS FREDERIK STEEN, FREEDOM OF PEACH (ROSE FROM CABERNET SAUVIGNON, ONLY FREE-RUN JUICE) Dangerously gulpable, it s a peach wine, true to itself, with a nose of grapefruit skin and a palate of crushed berries. Represents a moment of liberation of fruit DOMAINE LES BRUYERES VIOGNIER 100% Viognier, Rhone Valley, France. Flowing, silky and extremely aromatic, like a bunch of fresh apricots and mixed stone-fruits DOMAINE BALLORIN, MARSANNAY ROSE COEUR DE ROSE 100% Pinot Noir, Burgundy, France. Red berries, with hints of melted butter. Rich and generous yet elegant. Texturous with the hints of freshly collected wild raspberries. Medium bodied and vinous DOMAINE LES BRUYERES CROZES HERMITAGE GEORGES REYNAUD 100% Syrah, Crozes Hermitage, France. Sweet blackberry, plum and cassis fruit with hints of liquorice and smoke. Delicious and hedonistic RIESLING SATO CENTRAL OTAGO 100% Riesling, Central Otago, New Zealand. Hints of lemon, lime peel. Energetic with a refreshing bite. Pebbly, mineral mouthfeel PASCAL MARCHAND, BOURGOGNE CHARDONNAY 100% Pinot Noir, Burgundy, France. Dried cherries, paraffin wax and dusting of violets on the nose. Subtle with juicy cassis and blueberry palate. Complex and savoury. Serious PASCAL MARCHAND BOURGOGNE "47º N" PINOT NOIR 100% Pinot Noir, Burgundy, France. Dried cherries, paraffin wax and dusting of violets on the nose. Subtle with juicy cassis and blueberry palate. Complex and savoury. Serious HOLDVÖLGY EXALTATION TOKAJI MUSCAT NYULASZO 100% Muscat, Tokaji, Hungary. Intense yet elegant, aromatic with tropical fruit notes, candied pineapples. Has a luscious palate with hints of Asian spices, papaya, honeydew melon.

4 Constellations BY CHEF CHRISTOPHER MILLAR SPRING GASTRONOMIC 6 COURSE CONSTELLATION $ WINE PAIRING $80++ Oysters Fine de Claire Sake Jelly Pacific Tamarind and Tumeric 2014 Domaine Les Bruyeres VIOGNIER or Live Jade Abalone Foie Gras Morel (supplement $10) 2014 Domaine Ballorin, Marsannay Rose Coeur De Rose Carabinero Prawn Parmesan Cream Egg Yolk in Smoked Oil Bacon Ash 2013 Domaine Les Bruyeres Crozes Hermitage Georges Reynaud Porcini Consommé Poached French Chicken Foie Gras Sato Riesling 2014 Central Otago A FINE SWINE Suckling Pig Iberico Pluma Kurobuta Pork Belly 2014 Jean-Marc Brignot & Anders Frederik Steen, Freedom of Peach or Truffle Risotto Poached Maine Lobster Shaved Summer Truffles (supplement $15) 2013 Pascal Marchand, Bourgogne Chardonnay Magret Duck Breast Quince Autumn Pot Au Feu 2013 Pascal Marchand Bourgogne "47º N" Pinot Noir DESSERT ART ( select 1 per person ) 2011 Holdvölgy Exaltation Tokaji Muscat Nyulaszo This tasting menu is only available for dinner. For parties of 6 pax and above,the selections must be fixed per course. Minimum 2 pax orders of Constellations menu per table. Last order for Constellations is at 9.15pm. To enjoy your gastronomic experience please allow a minimum of two hours. All prices are still subjected to 10% service charge & prevailing government taxes.

5 Constellations BY CHEF CHRISTOPHER MILLAR SPRING GASTRONOMIC 8 COURSE CONSTELLATION $ WINE PAIRING $95++ Live Jade Abalone Foie Gras Morel 2014 Domaine Ballorin, Marsannay Rose Coeur De Rose Hokkaido Scallop Tarama Clouds Wild Asparagus 2014 Jean-Marc Brignot & Anders Frederik Steen, Freedom of Peach Carabinero Prawn Parmesan Cream Egg Yolk in Smoked Oil Bacon Ash 2013 Domaine Les Bruyeres Crozes Hermitage Georges Reynaud Porcini Consommé Poached French Chicken Foie Gras Sato Riesling 2014 Central Otago Truffle Risotto Poached Maine Lobster Shaved Summer Truffles 2013 Pascal Marchand, Bourgogne Chardonnay Roast Turbot Salisfy Radicchio Aged Balsamico 2014 Domaine Les Bruyeres VIOGNIER Japanese Hida Wagyu Rib Eye A5 Heirloom Carrot Artichoke Cloud Black Garlic Aioli 2013 Domaine Les Bruyeres Crozes Hermitage Georges Reynaud DESSERT ART ( select 1 per person ) 2011 Holdvölgy Exaltation Tokaji Muscat Nyulaszo This tasting menu is only available for dinner. For parties of 6 pax and above,the selections must be fixed per course. Minimum 2 pax orders of Constellations menu per table. Last order for Constellations is at 9.15pm. To enjoy your gastronomic experience please allow a minimum of two hours. All prices are still subjected to 10% service charge & prevailing government taxes.

6 Constellations BY CHEF CHRISTOPHER MILLAR SPRING GASTRONOMIC VEGETABLE CONSTELLATION $ WINE PAIRING $80++ Wood Fired Cauliflower Tahini Mint Pascal Marchand 2013 Bourgogne Chardonnay Heirloom Tomatoes Basil Sato Riesling 2014 Central Otago White Gazpacho Grapes Marcona Almonds 2014 Domaine Les Bruyeres VIOGNIER Gnocchi Asparagus Summer Truffle 2014 Domaine Ballorin, Marsannay Rose Coeur De Rose Porcini Ravioli Zucchini Blossom 2013 Pascal Marchand Bourgogne "47º N" Pinot Noir DESSERT ART ( select 1 per person ) 2011 Holdvölgy Exaltation Tokaji Muscat Nyulaszo This tasting menu is only available for dinner. For parties of 6 pax and above,the selections must be fixed per course. Minimum 2 pax orders of Constellations menu per table. Last order for Constellations is at 9.15pm. To enjoy your gastronomic experience please allow a minimum of two hours. All prices are still subjected to 10% service charge & prevailing government taxes.

7 THREE COURSE MENU $95 ++ ( ONE MAIN + ONE APPETISER + ONE SOUP OR DESSERT ) Charcoal Bread or Baguette $10 Smoked French Butter Brandade Olives French radishes S T A R T E R S DAILY LIVE OYSTERS Four freshly shucked oysters Fine de Claire oysters with sake jelly & Pacific oysters with tamarind and turmeric (Additional oysters $6 per piece) CHARCUTERIE (selection for 2 pax) Jamon Serrano Gran Reserva Joseph Cesari saucisson from Corsica Rillettes Chris Foie Gras parfait Served with accoutrements CARABINERO PRAWN CARBONARA Parmesan cream egg yolk in smoked oil bacon ash ($10 supplement) HOKKAIDO SCALLOP Tarama clouds ikura wild asparagus ($10 supplement) WOOD FIRED CAULIFLOWER Tahini pomegranate Persian feta pistachio TWICE BAKED GRUYERE SOUFFLÉ Truffle Salad SOUPS Truffle consommé Jerusalem artichoke parmesan cipollini tortellini Gazpacho in two styles Traditional condiments All prices are still subjected to 10% service charge & prevailing government taxes

8 M A I N S AGLIO UNI King crab capellini ebi sakura TURBOT Roast salify radicchio aged balsamico TRUFFLE RISOTTO Poached Maine lobster shaved summer truffles ($30 supplement) FRENCH ORGANIC POULET NOIR CHICKEN Roasted in hay Chateau d Estoublon green olives porcini peara VENISON LOIN Burnt baby leeks cocoa chocolate sauce HAND-ROLLED GNOCCHI Seasonal asparagus soft poached egg summer truffles FROM THE WOOD FIRED JOSPER Sanchoku Wagyu Striploin MS6 (220g) ($25 supplement)* Rangers Valley Black Onyx Angus Ribeye MB3+ (220g) ($20 supplement)* Stanbroke Augustus Angus Tenderloin MS2 (220g) Kobe Cuisine Wagyu Onglet (220g) ($10 supplement)* Japanese Hida Wagyu beef A5 (180G) ($85 supplement)* Victorian Tomahawk of Lamb Castaing Duck Confit WAGYU PLATTER FOR TWO CARVED AT THE TABLE Sanchoku Wagyu Striploin / Kobe Cuisine Onglet / Hida Prefecture Ribeye A5 (Supplement $130 per platter) *additional supplements on these items All prices are still subjected to 10% service charge & prevailing government taxes

9 D E S S E R T E.V.O Extra virgin olive oil ice cream liquorice custard bergamot snow dill VALRHONA CREMEUX Caramelised chocolate cremeux almond praline cornflower blossoms VANILLA BLANCMANGE Passion fruit almond croquant YOGHURT CRÈME BRÛLÉE Strawberry mousse coffee crumble apple blossoms KOI Gariguette Strawberries basil white chocolate parfait caramelized cocoa nibs nasturtium FIRE BALL Flaming Valrhona chocolate praline bomb ARTISANAL CHEESES Served with quince paste, pear, celery, crackers and country bread Brie De Meaux Manchego Taleggio King Island Roaring Forties Blue Livarot Reblochon Select three cheeses All prices are still subjected to 10% service charge & prevailing government taxes