SUPPER CLUB CHEF'S MENU
CHEF’S MENU
650K++ PER PAX | MIN. 2 PAX
FROM 5:30 PM TO 10:30 PM
SEARED SCALLOPS
kombu miso butter sauce / XO sauce / thyme
COCONUT & CASHEW NUT YOGURT DIP
coriander olive oil / homemade spice mix / fresh baby garden vegetable
ROASTED BONE MARROW
Vegemite pulled beef / pickled mustard seed / parsley vinaigrette / curried butter / cassava chips
WOOD-ROASTED CHERRY TOMATOES
shishito peppers / stracciatella cheese / coriander oil / yuzu & sesame furikake
SEARED HAND-CUT BEEF
lotus chips / smoked garlic / shiso / sweet unagi sauce
14-DAY DRY-AGED BBQ DUCK BREAST
confit duck leg / charred radicchio / pomegranate hoisin molasses / Mandarin pancakes
GRILLED GROUPER
miso butter / chives / salmon roe / umeboshi furikake
CHARRED BROCCOLINI & ASPARAGUS
cashew nut Hollandaise / umeboshi / sesame
CHEF’S MENU VEGETARIAN
550K++ PER PAX
FROM 5:30 PM TO 10:30 PM
COCONUT & CASHEW NUT YOGURT DIP
coriander olive oil / homemade spice mix / fresh baby garden vegetable
TEMPURA ZUCCHINI FLOWERS
wood-fired keciwis / crispy shiso / sesame chilli vinegar dressing / wasabi furikake
WOOD-ROASTED CHERRY TOMATOES
shishito peppers / stracciatella cheese / coriander oil / yuzu & sesame furikake
SPINACH DUMPLING
shiitake / jicama / truffle oil / vinegar sauce
CHARRED PUMPKIN
paneer cheese / spicy tomato sauce
DRUNKEN NOODLES
egg / keciwis greens / bean sprouts / Thai basil / Thai sauce
SOUTHERN YELLOW CURRY OF BABY CORN
long beans / tofu / curry leaf
CHARRED BROCCOLINI & ASPARAGUS
cashew nut Hollandaise / umeboshi / sesame