Modern day cuisine, off shore! Signature dishes infused with sensational Indian Ocean flavours. Sophisticated Al Fresco dining.
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1 Modern day cuisine, off shore! Signature dishes infused with sensational Indian Ocean flavours. Sophisticated Al Fresco dining. Served on the edge! Chef de Cuisine, Antoine Lievaux balances delicate flavours of the Indian Ocean with authentic modern techniques focusing on fresh, local seafood. Welcome to Edge!
2 Edge Signature 160 per person Maldivian Wahoo Sashimi Pan Fried Scallop Carnaroli Risotto Wagyu Beef Tenderloin Nougatine Cereals Granny smith apple, preserved lemon, soya gel Tomato curry crust, melon coulis Seafood truffle oil Potato gnocchi, mascarpone, organic mushrooms Cream cheese, fruit minestrone, lemongrass sorbet Lobster Tasting 185 per person Bisque Salad Raviolo Poached Roasted White Chocolate Pumpkin, cep mushroom Lemon curd, edamame, yuzu dressing sweet corn, avocado, confit tomato, chili oil, caviar Kaffir lime, coconut, sweet potato, baby spinach Pork belly (p), American sauce, truffle taro fondant Pineapple sorbet, coriander gel
3 Edge Wine Pairing Menu 230 per person Maldivian Wahoo Sashimi Granny smith apple, preserved lemon, soya gel NV Cava, Parés Baltà Penedès, Spain Pan Fried Scallop Tomato curry crust, melon coulis 2012 Muscadet-Sèvre et Maine, Carte d'or Château du Cléray Pays Nantais, France Carnaroli Risotto Seafood truffle oil 2012 Chardonnay, Calera, Central Coast, California, USA Wagyu Beef Tenderloin Potato Gnocchi, mascarpone, organic mushrooms 2009 Cannonau di Sardignia, Argiolas Island of Sardignia, Italy Nougatine Cereals Cream cheese, fruit minestrone, lemongrass sorbet 2010 Late Harvest Viogner, Finca las Moras San Juan, Argentina
4 Chilled Indian Ocean Seafood Kaffir lime, coriander, vanilla foam 32 Asparagus Soup (P) Pata negra, Nashi pear, tropical fruit oil 30 Maldivian Wahoo Sashimi (N) Granny smith apple, preserved lemon, soya gel 24 Beijing Duck Salad Organic garden, cardamom jus 34 Gazpacho Mousse (N) (V) Bocconcini, basil espuma, fruit salsa 25 Pan Fried Scallop Tomato curry crust, melon coulis 35 Indonesian Blue Crab Tortellini Shimeji mushrooms, crab emulsion 38 Duo of Beef Tartare and Carpaccio Robusta olive oil, mustard, mango jelly and melba toast 38 Yellowfin Tuna Pepper crust, avocado, wasabi vinaigrette 24 Vegetable Variations (V) Pickled, confit, mousseline 22 Fresh Oysters per piece 4
5 Grilled Coral Lobster Tomato tamarind, soba noodle, coconut broth 23 per 100 gm Carnaroli Risotto Escalope of foie gras, cèpes mushroom 58 Slipper Lobster Tails (A) Crab rice, malibu basil sauce, lobster essence 85 Ballotine of Red Snapper (A) Smoked butter celeriac, orange, martini bianco velouté 54 Tom Yam Inspired Sea Bass Sticky rice, Asian greens, enoki mushroom, galangal pickle 54 Braised Tofu (V) Spinach, chickpeas, vine tomato confit, light coconut curry emulsion 37 EDGE Seafood Platter Coral lobster, tiger prawns, scallops, shellfish, fresh atoll tuna and reef fish 145 for for 2 Salt Bush Lamb Loin Herb crust, lentil fondue, garlic-rosemary mousse 95 Wagyu Beef Tenderloin Potato Gnocchi, mascarpone, organic mushrooms 105 Pork Tenderloin (P)(A) Confit pumpkin, cauliflower, peas, beer jus 68
6 Wok Fried Baby Vegetables Tossed in Teriyaki Sauce (V) 16 Gratin Dauphinois (V) 16 Hydroponic Green Salad (V) 16 Kipfler Potatoes, Parmesan, Truffle Oil 16
7 Deconstructed Cappuccino (A) Baileys, macaroon, café ice cream 24 Chocolate Fondant Pineapple confit, after 8 ice cream, butter scotch 24 Tropic Textures (A) Flavors of coconut, mango, lime 24 White Chocolate Sabayon Passion fruit jelly, calamansi sorbet 24 Nougatine Cereals Cream cheese, fruit minestrone, lemongrass sorbet 24 The Fruit Garden Passion ice, scorched almond brittle 20 Trio NIYAMA Ice Cream Your selection, lime-coconut glass biscuits, hot sauce 18 Ice Creams Coffee After 8 Vanilla Chocolate Strawberry Sorbet Calamansi Coconut Lemongrass Passionfruit Mango
8 SET MENU Appetizer Yellowfin Tuna Pepper crust, avocado, wasabi vinaigrette Beijing Duck Salad Organic garden, cardamom jus Asparagus Soup Pata negra, Nashi pear, tropical fruit oil Main Course Carnaroli Risotto (V) Morel, cèpes, truffle oil, parmigiano reggiano Tom Yam Inspired Sea Bass Sticky rice, Asian greens, enoki mushroom, galangal pickle Black Angus Beef Tenderloin Potato, celeriac mousseline, truffle oil, organic mushrooms Inclusive to half board or full board
9 SET MENU Edge Specialties Wagyu Beef Tenderloin Potato Gnocchi, mascarpone, organic mushrooms additional 25 Grilled Coral Lobster (per 100 grams) Tomato tamarind, soba noodle, coconut broth additional 10 EDGE Seafood Platter for two Coral lobster, tiger prawns, scallops, shellfish, fresh atoll tuna and reef fish, garden salad, sauces additional 110 Dessert Deconstructed Cappuccino (A) Baileys, macaroon, café ice cream or Chocolate Fondant Pineapple confit, after 8 ice cream, butter scotch Tropic Textures (A) Flavours of coconut, mango, lime Inclusive to half board or full board
Modern day cuisine, off shore! Signature dishes infused with sensational Indian Ocean flavours. Sophisticated Al Fresco dining.
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warmed Peter Canlis Prawns dry vermouth, garlic, red chilies and lime 15 Braised Beef Short Rib cilantro pesto and red chili demi-glace 14 Dungeness Crab Cake carrot-coriander butter, scallions and beet
A LA CARTE DINNER MENU
A LA CARTE DINNER MENU Service Times 19:00 hrs to 22:30 hrs Please inform your server of any allergy or special dietary requirements at the time of placing your order. SALADS & APPETIZERS Avocado and Green
Allergies: some dishes may contain allergens, if needed do not hesitate to request our help.
The Buddha-Bar menu offers a selection of Pacific Rim cuisine dishes, a masterful blend of fine ingredients and spices where Chinese, Japanese, Thaï and other East Asian flavors combine subtly with a zest
Dixon Park Surf Venue Menu Options
Dixon Platinum Function Menu 3 Course $72pp / 2 Course $62pp / 2 Course w/ cake cut & plated $68pp Select 2 items from each to be served alternately Entree Beetroot cured salmon with watercress, red radish,
Full flavored fare, cool ocean breeze
Full flavored fare, cool ocean breeze Welcome to Eight Degrees South Our cuisine showcases your favorite cuts & seafood dishes with a contemporary presentation, making for a memorable experience for even
BANQUET MENUS.,, To eat is a necessity, but to eat intelligently is an art, (La Rochefoucauld)
BANQUET MENUS,, To eat is a necessity, but to eat intelligently is an art, d (La Rochefoucauld) Dear Guest We are pleased that you have chosen hotel Belvoir for you event. On the following pages, you will
Bon Appétit. Kent Sullivan, Chef de Cuisine David Bloom, Maître d Hôtel
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
All prices are in thousands of Indonesian Rupiah and are subject to 21% tax and service charge
baja taco (2) 100 crisp snapper fillets, cabbage, radish, onion, coriander, salsa verde, lime mayo mac & cheese balls (3) 80 macaroni, triple cheese, truffle aioli soft shell crab 100 jicama, pineapple,
APPETIZERS DIM SUM. STEAMED Scallop & Prawn Shumai, chili dipping and sour soy Shanghai Dumpling, chili dipping and sour soy P
APPETIZERS DIM SUM STEAMED Scallop & Prawn Shumai, chili dipping and sour soy Shanghai Dumpling, chili dipping and sour soy P Baby Spinach Dumpling, chili dipping and sour soy V FRIED AND POACHED Truffle
LUNCH AND DINNER MENUS
LUNCH AND DINNER MENUS Canapé menus Page 2 Lunch and dinner menus Page 3 Late night Page 6 For a pre-selected three course lunch or dinner menu, please choose three starters, main courses and desserts.
Turbot - ( 8 supp.) Pistachio and pine nut crust, cauliflower, pickled cockles, sea vegetables. 2 courses 26.50/ 3 courses 29.50
Set Lunch Menu Celeriac velouté Chestnuts, apple, calvados Lobster ravioli - ( 8 supp.) Crab and tomato bisque, shallot salad, coriander Foie gras parfait Quince, pickled blackberries, granola, toasted
TASTE OF ASIA. Invoking all the life, colours and flavours of exciting Asia
TASTE OF ASIA Invoking all the life, colours and flavours of exciting Asia Here at One&Only Reethi Rah we pride ourselves in sharing diverse multi-cultural island life experiences with you. Chef Emmanuel
PIGALLE RESTAURANT MENU Green Point, Cape Town
PIGALLE RESTAURANT MENU Green Point, Cape Town Appetisers Trio of Seafood Spicy seared Tuna, sesame coated salmon and pan seared scallop Pan Seared Scallops Served with spring onion risotto corn puree
chilled seafood appetizers salad & soup HK grand shellfish tower* lobster, king crab, gulf shrimp, oysters, clams, scallop coconut ceviche 400
chilled seafood HK grand shellfish tower* lobster, king crab, gulf shrimp, oysters, clams, scallop coconut ceviche 400 oysters on the half shell* chef s daily selection, HK mignonette, gin cocktail sauce
Beef Tataki 75. Beef Tataki, Japanese wasabi sauce, mixed vegetables salad, sesame dressing. Rice Paper Rolls 85. Coconut Prawns 90.
A Journey throughout the East The cuisine combines authentic flavors with a contemporary style and presentation with a live raw bar and sushi station in the center of the restaurant, creating an ultimate
Monday - Sunday from 5.00pm Last meal orders pm
A LA CARTE Monday - Sunday from 5.00pm Last meal orders - 9.00pm STARTERS CRAB AND LANGOUSTINE 8.50 Hand picked fresh crab and langoustine tails bound in saffron mayonnaise, served on warm ciabatta topped
The Lunch Menu. Lite Bites Onion Rings 30 Onion rings in batter with tartar or cocktail sauce
The Lunch Menu Lite Bites Onion Rings 30 Onion rings in batter with tartar or cocktail sauce Spring Rolls 35 Classic style wrapped vegetable rolls served with sweet chili sauce Rujak Petis 50 Traditional
118 Alexander Street, Crows Nest NSW 2065
La Grillade Restaurant and Bar offers a sophisticated, yet relaxed setting. A welcoming blend of classic French and modern Sydney, La Grillade remains an icon of the Sydney dining scene, twenty five years