SKYVE wine bistro ELEMENTARY DINNER 6PM 10pM, sun - thurs ; 6pm pm, fri & sat. oysters variety changes with the season availability

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1 THE SLEEPING OYSTERS oysters variety changes with the season availability ( /₂ DOZEN) Au Naturel served with lemon wedges Chilean serrano 1, lime juice, red wine vinegar, cilantro Lychee Saketini Granita lychee & sake sorbet, seaweed caviar Mentaiyaki mentaiko, ebiko, lemon Juice, aioli 2 Kilpatrick lardon of bacon, worchestershire, chives hollandaise gratinated hollandaise, grated grana padano 3 worchestershire 28 *Customised half dozen at additional 4* 1. Serrano: is a type of chili pepper that originated from Puebla and Hidalgo 2. Aioli: Is a Provencal traditional sauce made of garlic, olive oil, lemon juice, and egg yolks 3. grana padano: a type of hard cheese from italy

2 THE DILLY DALLY APPETIZERS PORCINI & TRUFFLE MUSHROOM SOUP truffle oil, fresh cream, chopped chives Salade Skyve Maison prosciutto, duo of nuts, mesclun, romaine, basil garlic crouton 1, white wine vinegrette Blue Mussels Broth (250g /500G) aglio olio broth, chopped chives, fries Sous Vide Egg & Spaghettini (Appetizer / main course) soft poached egg, spaghettini in truffle salsa, iberico ham, truffle hollandaise 2 crab rangoon potstickers pan seared potstickers, our secret crab stuffing, wasabi mayo caprese momotaro 3 buffala mozeralla, confit of tomato momotaro homemade basil pesto, arugula, green pistachio sous vide tako tataki chargrilled octopus, smoked sweet paprika, chat potato, fine herbs skyve diy seared beef tartare egg yolk, capers, shallots, gherkins, dijon, truffle oil, flat bread seared foie gras compressed watermelon, fine herbs, candied almonds, balsamic glaze, ume compote / 18 / CROUTON: is a small piece of crusty bread, often cubed and seasoned 2. HOLLANDAISE: a sauce made up of clarified butter and egg yolk 3. MOMOTARO: a variety of tomato in Japanese markets

3 LANGUID MAIN COURSES Polenta Mushroom Stack mushroom fricassee, grilled portobello, polenta cakes seasonal vegetables, pesto Squid Ink Pasta chargrilled chimichurri 1 squid & king prawn, puttanesca 2 Sous Vide airline chicken roasted chicken breast, polenta cake, baby carrot, baby asparagus, leek veloute pan seared grouper herb crusted longhu grouper, dashi risotto, wakame sprinkles confit 3 of duck leg sous vide crispy duck leg, vegetable panache, sweet potato puree, tamarind sauce spicy kalbi beef short ribs sous vide short ribs, homemade kalbi glaze sauteed brocollini, herb pommes puree sous vide grilled duroc pork rack savoury crackling skin, wilted spinach, sweet corn, pickled red onion ancho cod ancho chilli glazed cod, lima crema, baby greens, lotus chips Chimichurri: is a sauce used for grilled meat 2. puttanesca: an italian pasta dish tossed with tomatoes, olives, capers and garlic 3. CONFIT: is A term for food that have been immersed in a substance for both flavour and preservation

4 the tantalising staples sous vide grilled angus ribeye wild mushroom ragout 1, truffle & potato mash sauteed spinach, thyme jus grilled lamb Rack pearl couscous, farro 2, quinoa, fresh mint sweet peppers, feta Grilled Whole Boston Lobster reduced cream, tomato concasse 3 spaghettini, lobster & thyme oil roasted suckling pig (for 4 pax) 48hr brined whole roasted suckling pig, vegetable panache, roasted chat potatoes, tonkotsu sauce (please order 2 days in advance) 188 **the entertainer promotion does not apply to "the tantalising staples"** 1. ragout: a term, meaning "to revive the taste" 2. farro: a type of hulled wheat, usually used in salads and side dishes 3. concasse: is a cooking term, meaning to rough chop any ingredient, usually vegetables

5 SKYVE wine bistro DESSERTS 6PM 10.30PM, DAILY THE SWEET INDULGENCE white and gold Rippled frozen mousse dome infused with mango & cream cheese frozen lime foam, sablee 1 cookies galette-a-roon caramelized apples & cranberries, vanilla gelato, macaroon Tiramisu Lady finger sponge infused with coffee liqueur, whipped mascarpone 2 cream, kahlua granita Camomille Tea Creme Brulée Camomille tea infused vanilla egg custard, puff pastry stick, caramelized sugar, lychee sorbet Snicker Bar Salted caramel pudding, peanut butter, chocolate ganache feuilletine 3, flambed bananas, vanilla gelato Callebaut Warm Chocolate Molten Cake Warm Callebaut chocolate fudge center, maple walnut gelato (please give 15minutes-cooking time) dessert platter coconut panna cotta, apple crumble, chocolate mousse yuzu sorbet & cake of the day Cheese Platter Petite Reblochon, Kikorangi Blue Cheese, Cahill Porter Cheddar Add On: Smoked Salmon 5 Prosciutto 6 Iberico sablee: a sugar crusted pastry 2. mascarpone: soft Italian cheese with a high butterfat content, made from cow's milk 3. feuilletine: A delicate, light, European cookie crunch