Full flavored fare, cool ocean breeze
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1 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 the most discerning diner. Each dish has been meticulously selected ensuring the cuisine matches the serene beauty of the setting... an absolute beachfront al-fresco dining experience (s) signature dish (p) dish contains pork/alcohol (n) dish contains nuts (v) vegetarian dish Should you have any dietary restrictions or allergies, please inform your server All prices are in thousands Indonesian Rupiah and subject to service charge and Government tax, currently 21%
2 STARTER Big Eye Tuna Ceviche (s) 145 Spanner crab, pickled shallot, red pepper, tomato jelly and seaweed Smoked Prime Beef Tartar 160 Fine cut wagyu beef striploin, scented with kafir lime-olive oil shaved parmesan and rocket lettuce TO START Seared Foie Gras 125 Caramelized apple and raspberry sauce Whiskey Cured Salmon (p) 135 Tzatziki, pickled fennel, dill and mustard crêpes Polpo Bruschetta 125 Grilled baby octopus tentacle, bottarga roe pepper coulis and balsamic glaze 8 s Garden Salad (s) 130 Mixed lettuce, baby romaine, cucumber, bacon, poached egg avocado, scallop and balsamic dressing Caprese (v) 120 Mixed tomatoes, bocconcini cheese, balsamic and basil CEVICHE Ceviche is typically made from fresh raw fish cured in citrus juices, such as lemon or lime and spiced with chilli pepper Addtional seasonings such as chopped onions, salt and coriander may also added Ceviche is usually accompanied by side dishes that complement its flavours such as sweet potato, lettuce, corn or avocado
3 STARTER SOUPS Organic Onion Soup (p) (v) 90 Caramelized organic onion trio cheese crostini Lobster Bisque (p) 115 Lobster ravioli, blackened pumpkin, salted edamame Daily Chef s Creation 110 Presented by our service team ORGANIC VEGETABLES Our organic vegetables are produced by farmers in Bedugul who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. They are produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering; or ionizing radiation.
4 MAINS 225 gms Flame Grilled 380 `Certified Angus` Beef Tenderloin Lemongrass infused pumpkin, green asparagus and morel jus Fire-Roasted Young Chicken 240 New potato risotto, root vegetables natural jus Angus Rib Eye Steak 415 Pommes Lyonnais, truffle aioli, bearnaise sauce FROM THE LAND Herb Crusted Lamb Rack (s) 346 Soft fennel, baby vegetables, raspberry jus Duck Confit 255 Spicy potato sauteed bok choy orange-anise jus Wagyu Beef Brisket 275 Truffle scented spinach purée, guiness potato and baby carrot Twice Cooked Pork Belly (s) 260 Eggplant confit plum and coffee honey sauce Main course dishes include one side dish of your choice: Green string beans, mashed potatoes with olive oil, steamed saffron basmati rice, fried potatoes or sauteed spinach BALINESE DUCK The Balinese Crested duck or Crested Runner duck is a lightweight breed of domesticated duck raised primarily for decoration or as pets. The Balinese duck comes in a variety of standard colors, the most common of which are white, brown and a Mallard coloring. The Balinese duck is one of the oldest breeds of domestic ducks. Additional side dish 45
5 MAINS 8 s Signature Seafood Platter for Two (s) 788 Baby lobster, Jimbaran Bay king prawns, Australian salmon, potted local shrimps, tuna sambal matah, crab salsa salad, vinaigrette marinated clams and green mussels, prawn and chayote salad with Italian dressing All served with tomato aioli, thai sauce, soya pickled shallot in sherry vinegar, and tomato chili jam Pan Roasted Black Cod 245 White beans, tomato concassée and lobster emulsion FROM THE SEA Grilled Indian Ocean Lobster 720 Rubbed with herb butter steamed vegetables and crushed taro root Mahi Mahi 235 Black mashed potato and scallop mousseline Poached Barramundi 235 Grilled baby leek, potato with Balinese sea salt and duglere sauce Snapper 250 Parsnip puree, tiger prawn and artichoke barigoule Main course dishes include one side dish of your choice: Green string beans, mashed potatoes with olive oil, steamed saffron basmati rice, fried potatoes or sauteed spinach BALINESE SEAFOOD Owing to its location in fish-rich waters and a long fishing tradition, Bali is one the important seafood producers in Indonesia. Bali also ranks among the most productive regions in aquaculture. Additional side dish 45
6 MAINS Risotto of Indian Ocean Seafood 225 Fine selection daily local seafood in creamy parmesan Green Tea Risotto (v) 170 Morrel fricassée, baby carrot and cauliflower salad RICE AND PASTA Gratinated Spinach Cannelloni (v) 182 Truffle scented spinach and mixed mushroom Pumpkin Tortellini & King Prawn188 Jimbaran Bay king prawn, roasted pine nut and lemon beurre noisette House Made Black Linguini (s) 210 Blue swimmer crab, red pepper confit and lobster sauce New Style Carbonara 220 Spaghetti pasta with braised beef tossed in creamy cépes mushroom sauce RICE To the Balinese, rice is more than just a staple food; it is an integral part of the culture. The rituals of the cycle of planting, maintaining, irrigating, and harvesting rice enrich the cultural life of Bali beyond what a single staple can ever hope to do. At the beginning of planting time, after the water buffallos walk the rice fields several times to prepare them, ceremonies are held to carry the young stems of rice that have been nurtured in a special nursery.
7 DESSERTS 8 Hours Apple Pie 85 Almond crumble and Balinese vanilla ice cream Chilled Blueberry Soup 95 Minted lychee pickles and mangosteen sorbet SWEET ENDS Chocolate Temptation 110 Crispy rice, chocolate mousse, passion fruit coulis and warm chocolate sauce Classic Crème Brûlée (n) 90 Cocoa nibs and pistachio tuile Lemon Meringue 80 Coconut soil and blood orange sorbet Selection of Ice Cream and Sorbets 35 per scoop Emotion 65 Bali Coffee and Praline Selection of Cellar-Aged Farmhouse Cheese 130 Mostarda and crusty bread BALINESE COFFEE & CHOCOLATE The island s finest coffee and chocolate might just push you over the edge so that you never want to go home. With a wet climate and high altitude mountainous areas, Bali has the perfect climate for coffee and chocolate beans to grow. Not only are the plantations cheaper and use less water than other fruit growing industries on the island, but they can also be grown sustainably and ethically. Plantation owners, working in tandem with the local way of life, support farmers while creating some of the world s finest coffee and chocolate.
8 CHILL & DINE USD 59.95* per person Chef Overture TASTE Organic Onion Soup (p) (v) Caramelized organic onion trio cheese crostini or House cured salmon bar compressed asparagus and lemon pepper puree Sorbet intermezo (p) Angus beef tenderloin pumpkin tortellinis pan seared foie gras and natural jus Cocktails > Classic mojito Cosmopolitan Mai tai Classic margarita Mocktails > Bali sunrise G&O bubble Classic lemonade Passionate Fruit punch or Snapper baby vegetables vine ripe cherry tomato confit and lobster sauce Dessert Chocolate temptation crispy rice, chocolate mousse passion fruit coulis and warm chocolate sauce Beer > Bintang Bali hai Wines > Plaga sauvignon blanc Plaga cabernet sauvignon Plaga rose PLAGA WINE Plaga`s Argentine. winemaker sources high-quality grapes from choice wine growing areas in Chile and Western Australia, and imports the juice to Bali where he ferments and bottles the wine in their state-of-the-art winery, using top notch equipment and sophisticated winemaking techniques
DINNER MENU. Full flavored fare, cool ocean breeze. Tag on Instagram and caption your photo with #eightdegreessouth
DINNER MENU 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
S A L A D S. Blue Crab & Citrus Avocado, salmon caviar, coconut, citrus, soft shell crab & micro salad
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Petite Degustation Menu 590
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S E T D I N N E R M E N U
SET DINNER MENU SET DINNER MENU IDR 675,000 ++ Min 40 Guests ++ 10% Government tax & 7% service charge Up to 150 pax min 1 week notice More than 150 pax min 2 weeks notice ITALIAN Farm House Salad Fresh
STARTERS. Chef s Salad Young Leaves, Ham, Gouda Cheese, Egg, Cabbage, Carrot and Cherry Tomato, Cocktail Sauce FB $20 AIP $10
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COLD APPETIZERS WARM APPETIZERS
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THE REPULSE BAY CLASSIC MENU. The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns
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Seasonal Specials. Ask your server about our daily specials and gluten free options.
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Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090
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39,50 Each person Vat included
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STARTER. Tom Yum Grilled Prawns (S) 63. Coconut emulsion I sesame tuile I spicy yuzu gel I avocado sorbet. Jakarta Fruit and Asian Salad (V)(N) 49
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Lobster Bisque 15 Chunks of Caribbean rock lobster in a light creamy bisque with chives & sour cream.
Appetizers Amuse bouche bitterballs pre starter 14 On popular demand: our home made bitterballen, 8 pcs. They are served with today s sauce. (don t spoil your appetite) Lobster Bisque 15 Chunks of Caribbean
APPETIZERS C l a s s i c & M o d e r n, t o s t a r t a n d t o s h a r e
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Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6
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dinner entrees and soups
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All prices are in thousands of Indonesian Rupiah and are subject to 21% tax and service charge
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CHRISTMAS PARTY LUNCH MENU Monday Saturday. Pre-order only 3 COURSES 27.50 PER PERSON STARTERS Hendricks Prawn Cocktail Cucumber dressed with Hendricks syrup, filled with pink prawns in cocktail sauce
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,
Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery Cress.
STARTERS Cold Assiette of Salmon Red Onion and Plum Chutney, Slow Roast Vine Tomato, Rocket Salad, Port Wine Sauce. Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery
LOVE PACKAGE. Bar extension. Late night garlic cheese chips for hotel residents 68.00
LOVE PACKAGE Sparkling wine with a choice of seasonal punch or mulled wine arrival reception or our cocktail of the week Tea or coffee, homemade cookies, mini scones, and a choice of three canapés with
VEGETARIAN NUTS PORK SHELLFISH
VEGETARIAN NUTS PORK SHELLFISH A LA CARTE MENU The Appetizers and Salads are a range of tasty plates crafted thoughtfully for maximum flavour. The ingredients have surprising origins oysters from Pousse
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
MENU. Dorset Gardens. Bistro & Bar. 335 Dorset rd Croydon 3136
MENU Dorset Gardens Bistro & Bar 335 Dorset rd Croydon 3136 Specials Menu Baked Lobster 42.9 Oven baked lobster meat sauteed with onion, garlic, mustard, thick cream, cheese, white wine and tarragon. Served
Freshly Shucked Lombok Oysters 30 Chili, lime, lemon, daikon & sesame sauce
SALADS, STARTERS & SNACKS Freshly Shucked Lombok Oysters 30 Chili, lime, lemon, daikon & sesame sauce Bedugul Tomato & Cucumber Salad 95 Compressed Japanese cucumbers, ponzu, soft tofu Warm Chicken Mousse
with shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers
Raakani APPETIZER PAN FRIED HOKKAIDO SCALLOP with shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers SALMON AND TUNA TARTARE with avocado black caviar, capers, fresh dill, shallot,
Around The World Buffet
Around The World Buffet American Selection Southern Fried tender Chicken BBQ Pork Ribs Mediterranean Selection Homemade Beef Lasagne Paella Asian Selection Prawn Curry Beef Teriayke Buffet Selection Couscous
WELLNESS FOR THE SOUL WELLNESS FOR THE BODY. Gourmet tasting menu. Fit & lean tasting menu. Rock lobster. Fine de claire oyster. Beetroot rawivioli
WELLNESS F THE BODY Gourmet tasting menu Fit & lean tasting menu Fine de claire oyster Sesame seaweed salad caviar Rock lobster Gazpacho consommé spring greens Fricassée of wild mushrooms Chanterelles
THE LANESBOROUGH WINTER MENU
COLD STARTERS Half smoked gravadlax croustillant 23 fennel, tomatoes and capers Ballotine of foie gras 25 smoked salt, autumn berry jelly Asparagus, artichoke & green bean salad (v) hazelnuts, truffle
Compass SkyView Hotel 12 Sukhumvit 24, Klongton, Klongtoey, Bangkok 10110
Compass SkyView Hotel 12 Sukhumvit 24, Klongton, Klongtoey, Bangkok 10110 STARTERS 1. CREAM SPINACH CHEESE 225 TRIO GRATIN 2. THE GRILLED VEGETABLE 275 PLATTER OLIVE OIL AND BALSAMIC VINAIGRETTE 3. DEEP
PLATED DINNER MENUS Minimum of 15 guests All Dinners include Lavosh and Dinner Rolls THE PERFECT FLAVORS
PLATED DINNER MENUS THE PERFECT FLAVORS First Course Blue Crab Cake Pickled Watermelon and Watermelon Radish Micro Greens Main Course Oven Roasted Pepper Crusted Beef Tenderloin, Sauce Diane Prosciutto
Fine Dining Starters. Warm starters. Cold Starters. Seared balsamic & rioja infused pigeon breast, walnut & apricot salad
FINE DINING With a focus on taste, texture and presentation, fine dining is typically for a smaller number of guests, where there is formality in the service, menu, table, and elegance in the type of food
Hilton Signature Recommendations
Hilton Classics Classic Hilton Malta pizza 13.00 Chicken fillets, sliced field mushroom, cherry tomato, marinated rocket leaves, truffle paste Caesar salad 14.00 With cos lettuce, cherry tomato, parmesan
Salad Selections (small bowls serve 10-12ppl / large bowls serve 20-24ppl)
Favorites by the Trays 1/2 & Full Trays, Bowls or Platters If it s not on the Menu, ask we will make it. Salad Selections (small bowls serve 10-12ppl / large bowls serve 20-24ppl) Chopped Salad Iceberg
Green Salad (V) Fresh Mixed Leaves, Cherry Tomatoes, Sweet Corn Beetroot and Olive Lime Dressing $19
starters and salads Green Salad (V) Fresh Mixed Leaves, Cherry Tomatoes, Sweet Corn Beetroot and Olive Lime Dressing $19 Roquefort Salad (V) Crispy Endive, Apple, Walnuts, Roquefort Cheese and Mustard
salads and appetizers
salads and appetizers Green Salad (V) Fresh Garden Leaves, Tomato, Cucumber, Balsamic Dressing $20 Banana Flower Salad (V) Lime, Coriander, Shallots, Chili, Bean Sprouts $19 Palm Heart Salad (V) Avocado,
a Season to shine FESTIVE MENUS 2018
a Season to shine FESTIVE MENUS 2018 BAYSIDE CHRISTMAS & NEW YEAR S DAY BRUNCH December 25, 2018 & January 01, 2019 EGGS ANY STYLE Crispy Bacon, Pit Ham, Canadian Bacon, Mushroom, Minestrone Beans FRESHLY
A La Carte Menu... Something To Start FRENCH BELON OYSTER Served with Tabasco, lemon, rock salt, Worcestershire
A La Carte Menu... Something To Start FRENCH BELON OYSTER Served with Tabasco, lemon, rock salt, Worcestershire 17 per piece ESCARGOTS 75 6 pieces of Escargots de Bourgogne baked, garlic herb butter, French