TO START. Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100. Chaspuzac snails, mashed potato, aromatic butter 700

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Quentin Holland
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1 TO START Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100 Chaspuzac snails, mashed potato, aromatic butter 700 Truffle poached egg, mushroom fricassée, asparagus (V) 500 Potted 10 hour short rib rillettes, Yorkshire puddings and gravy (A) 700 Classic lobster and prawn cocktail, caviar, soft quail eggs 900 Salmon tartar, soft shell crab, pickled cucumber, lemon air 700 Pan-fried foie gras, rocket salad, raspberry 1,400 Duck confit two ways, roasted tomato 700 TROLLEY SERVICE Caesar salad (P) 480 Baby gem lettuce, anchovies, Reggiano shavings, crispy Parma ham, garlic croutons Beef tartare 1,000 All the classic trimmings, mixed as you would like, toasted brioche FROM THE SEA Seafood sharing platter (for two persons) 5,000 Fin de Claire oysters, Tsarskaya oysters, Alaskan King crab legs, Main lobster, River prawns, New Zealand green lip mussels Freshly shucked oysters Fin de Claire (France) 150 Tsarskaya (France) 200 Oyster can be served natural with red wine shallot vinegar (A) or spicy seafood sauce. SOUPS Caramelised onion soup, beef essence, sherry, cheese crouton (A) 330 Or Puff pastry lid (preparation time 20 minutes) (A) 380 Cappuccino of wild mushrooms, truffle oil froth, porcini lavoche 350 Lobster bisque, brandy flambé, chive Chantilly (A) 420

2 HOT PLATES Roasted snow fish 1,100 Scallop sausage, saffron minestrone jus Poached fillet of sole 1,400 Prawn ragout, asparagus, Parmesan Salmon fillet 1,000 Cauliflower and raisin bulgur, curried cauliflower Duet of Stockyard Wagyu (A) 2,500 Grilled sirloin, 24 hour braised short rib 6+ foie gras croutons, carrot fondant, red wine jus Challan duck (A) 1,600 Confit duck and fig cigar, chickpea puree, duck glace Pan-roasted lamb loin (A) 1,100 Basil crust, saffron artichoke, croquette Roasted pork belly (P) (A) 800 Onion marmite, pea pudding, truffle mash Roasted prime rib (available from 18:30 to 21:30 hours daily) (A) Classic cut 12 oz. (350gr) 2,500 Or Contemporary cut 8 oz. (240gr) 2,000 Served with Yorkshire pudding, beef jus, bouquet of vegetables, horseradish

3 SEAFOOD FROM THE GRILL Whole grilled Maine lobster 2,000 Tiger prawns 1,100 Salmon fillet 900 Norwegian snow fish 1,100 Seabass 800 Dover sole 2,600 All items are served with your choice of chive beurre blanc (A), lemon butter (A) or spicy seafood sauce MEAT FROM THE GRILL Stockyard Wagyu beef Wagyu black label marble score: 8+ Tenderloin 200 grams 3,000 Rib eye 300 grams 4,200 Sirloin 300 grams 3,400 Riverina Grain Fed Angus Tenderloin 200 grams 2,100 Rib eye 300 grams 2,100 Great Southern Tenderloin 200 grams 2,000 Sirloin 200 grams 1,300 Kurobuta pork chop 1,000 Premium pork, double chop, bone in Australian marinated lambs 1,800 All grilled items with your choice of wild mushroom fricassee (A), Shiraz glace (A), peppercorn sauce (A), Béarnaise or Café de Paris butter CARVED AT THE TABLE Grilled Tomahawk (Great for 2 or 3 people) Wagyu marble score: 4+ 7,500 Roasted vegetables, gratin potatoes, collection of sauces (A) and mustards Australian lamb rack Crown roast (Great for 3 people) 7,000 Roasted vegetables, gratin potatoes, collection of sauces (A) and mustards

4 SIDE DISHES Mashed potato with truffle essence 180 Sautéed kipfler, rosemary, Maldon salt 180 Jacket potato, sour cream, bacon chips (P) 180 Roasted carrots and sweet potato 180 Reggiano creamed spinach 180 French fries with garlic aioli 180 Market vegetables 180 Steamed broccoli, olive oil first press 180 Wild rocket with Parmesan shavings 180 Forest mushrooms with garlic butter and thyme 180 Onion rings 180

5 DESSERTS AT YOUR TABLE Crêpe Suzette (A) 350 Flambé crêpes, orange liquor Thai banana foster (A) 350 Made with palm sugar, Thai rum and served with coconut ice-cream DESSERTS Lemon meringue cheesecake 300 Orange segments, lime sorbet Coconut vanilla cream, mango sauce 300 Toasted coconut tuille Chocolate lava cake 300 Nutella chocolate, Tahiti vanilla ice-cream Makers Mark bourbon crème brûlée (A) 300 White chocolate mousse (A) 300 Griottine cherries, cherry sorbet Pavlova (A) 300 Crunchy baked meringue, fresh berries, vanilla bourbon cream CHEESES Philippe Oliver French cheese collection 800 Fig walnut roll, grapes

TO START. Sous vide Mediterranean deep-sea prawns, garlic puree, chorizo (P) 1,000. Pan-fried Hokkaido scallops, foie gras, green peas, XO sauce 900

TO START. Sous vide Mediterranean deep-sea prawns, garlic puree, chorizo (P) 1,000. Pan-fried Hokkaido scallops, foie gras, green peas, XO sauce 900 TO START Caesar salad, romaine lettuce, anchovies, Reggiano shavings, crispy Parma ham, garlic croutons (P) 480 Sous vide Mediterranean deep-sea prawns, garlic puree, chorizo (P) 1,000 Pan-fried Hokkaido