A La Cart Menu

A La Carte



Pan-Fried Foie Gras with Mix Fresh Fruit, Peach and Berry Sauce   1,300.-


Poached Scallops with Truffle Cream  700.-


Seared Scallops with Capsicum Sauce    700.-


Seared Prawn with Bois Boudran Sauce    500.-


Escargots A La Bourguignonne    500.-


Seared Tuna with Wasabi Cream     450.-


Lobster Soufflé      450.-


Cheese Soufflé      450.-

Baked Brie in Puff Pastry       550.-





Classic Caesar Salad (Prepare at your table)     280.-(Veg.)/320.-


Lobster Salad with Mango Emulsion      700.-


King Crab Meat with Sweet Corn Puree    650.-


Smoked Salmon Roll Stuffed Salmon Mousse     400.-


Smoked Duck Breast Salad with Orange Dressing     370.-


Rocket Salad with Mushroom, Parma Ham and Parmesan Cheese     420.-



Black Summer Truffle Soup     360.-


Velvet Lobster Soup    300.- 


Traditional French Onion Soup    280.-


Double Boiled Beef Consommé      270.-


Double Boiled Chicken Consommé      260.-


Pumpkin Soup     260.-


Wild Mushroom Soup    250.-


Sweet Corn Cream Soup      250.-


Fettuccine with Foie Gras, Truffle Cream      450.-


Black Spaghetti with Pesto and Seared Scallop      450.-


Prawn Ravioli with Tomato Sauce    400.-


Spaghetti with Dried Chili, Bacon, Tomato     380.-


Spaghetti Carbonara      380.-


Fusilli, Spicy Sausage     380.-


Main Course



Mushroom Risotto    300.-


Mushroom On Toast   250.-


Vegetable with Tomato Strudel     250.-


Grilled Vegetables, Balsamic Reduction    200.-


Baked Eggplant with Tomato and Basil Sauce   200.-


Vegetable Cutlet with Curry Cream     200.-




Baked Lobster with Black Spaghetti Lobster Sauce     3,000.-


Pan-Fried Tiger Prawn with Garlic Pomme Puree     950.-


Pan-Roasted Snow Fish Tomato Butter Sauce     1,000.-


Pan-Fried Turbot with Lemon and Caviar Sabayon     1,000.-    


Roasted Halibut with Asparagus Velouté     800.-


Pan-Fried Salmon with Pumpkin Puree, Black Olive and Tomato     680.-


Baked Seabass with Ratatouille Vegetable and Pesto Drop   650.-


Seafood Bouillabaisse      750.-

Meat and Poultry

Japanese Hida Beef Strip Loin (A4)     3,500.-


Aus. Wagyu Strip Loin (Mrbl. 8+)    3,000.-


Aus. Wagyu Rib Eye (Mrbl.8+)     3,000.-


Us.Prime Angus Strip Loin      2,000.-


Wagyu Beef Tenderloin with Porcini Mushroom   1,800.-


Roasted Rack of Lamb, Baked Aubergine Thyme Sauce     1,700.-


Roasted Lamb Loin with Parsley Crust and Shallot Red Wine Sauce     1,700.-


Roasted Duck Breast with Calvados Sauce     600.-


Roasted Duck Leg Confit    500.-


Coq Au Vin     600.-


Pan-Fried Chicken Breast Stuffed with Foie Gras and Chicken Gravy     550.-


Grilled Kurobuta Pork Chop with Tarragon Sauce     600.-


Roasted Pork Tenderloin with Gorgonzola Cream Sauce      600.-


Warm Chocolate Melt and Vanilla Ice Cream     260.-


White Chocolate Parfait with Raspberry Sauce      260.-


Ice Nougat with Caramel Sauce     260.-


Crème Brûlée with Caramel Nest      200.-


Strawberry Charlotte Cake With Strawberry Yogurt Ice Cream     200.-


Crêpes Suzette     350.-


Soufflé: Chocolate, Grand Marnier, Lime or Coconut    350.-


Ice Cream or Sorbet     200.-




Coffee     120.-


Cappuccino     160.-


Espresso     120.-


Double Espresso     200.-


Hot Chocolate     120.-


English Tea


Darjeeling, Earl Grey, English Breakfast     140.-


Herbal Tea


Mint, Lemon Grass, Chamomile, Green tea     120.-


Fruit Tea


Peach, Apricot, Mango, Apple, Raspberry, Strawberry, Blueberry, Blackcurrent     120.-


Special Coffee Cocktail


Irish Coffee John Jameson Irish Whisky and Kahlúa     320.-


Spanish Coffee Brandy and Kahlúa     320.-


Monte Cristo Coffee Grand Marnier and Kahlúa     320.-