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By Chef Evert Onderbeke
A LA CARTE MENU
LIGHT BITESPREMIUM IRISH OYSTERS (3PCS) 55 KOREAN FRIED CHICKEN WINGS 30Naked, Ponzu or Baked Gochujang Chili Sauce
BELGIAN BROWN SHRIMP CROQUETTE 35 MIXED SPANISH OLIVES 35Crispy Parsley, Citrus Gel TAPAS PLATE (For 2 Person) 95 TERENGGANU KEROPOK LEKOR 10 Beef Bresaola, Turkey Chorizo, Marinated Olives, Homemade Pencicah Sauce Turkey Salchichon, Boquerones, Sweet Peppers
SMALL PLATESYELLOWTAIL KINGFISH & 55 EL BULLI INSPIRED TORTILLA 45 SPENCER GULF PRAWNS CEVICHE Caramelised Sweet Onion, Organic Egg from Pahang, Pomelo, Avocado, Nutmeg Asam Boi Granita Potato-Truffle Espuma GRILLED SPANISH OCTOPUS 55 DUCK CONFIT PAPPARDELLE 55Bumbu Bali Coulis, Grilled Artichoke, Bottarga Black Autumn Truffle, Aged Parmigiano Reggiano
SEARED HOKKAIDO SCALLOPS 85 PAN FRIED FOIE GRAS 65Homemade Tagliatelle, Cod Roe Butter Quince Gel, Grape Juice Reduction
ESCARGOTS PETIT GRIS & FROG LEGS 60 BEEF TENDERLOIN TARTARE 55Porcini Mushroom, Tomato, Garlic-Herbs Butter Fermented Black Beans, Keropok Kulit, Piquillo Pepper Sorbet
HOT SMOKED SCOTTISH SALMON 50 MARINATED GOATCHEESE 45Miso Cremeux, Pickled Vegetables, Herbs Salad, Caramelised Fig, Savoury Macaron,Green Pea-Chorizo Sorbet Basil Ice-Cream BELGIAN MUSSEL POT 50 PORTOBELLO MUSHROOM SOUP 35White Wine, Herbs Butter Crispy Shallot, Basil Oil
MAINSFISH & SEAFOODGRILLED SPANISH TURBOT 120 SLOW COOKED NORWEGIAN COD 85Sautéed Baby Spinach, Lobster Béarnaise, Mussels, Cockles, Brown Shrimp, Leek Fondue,Bouillabaisse Puree Crab Emulsion TEMPEH CRUSTED AUSTRALIAN BARRAMUNDI 90 SALT BAKED NORTH SEA SEA BASS 120Prawn Dashi, Prawn Dumplings, Baby Vegetables Aubergine, Fennel, Tomato, Olive, Anchovy WILD FRENCH DOVER SOLE À LA MEUNIÈRE 190 WILD CAUGHT SEA KING PRAWNS 65Spring Onion, Mushroom-Brown Shrimp Duxelle, Angelhair Aglio Olio, Basil OilCrushed Desiree Potato
MEAT & POULTRYDUCK CONFIT + SAUSAGE + FOIE GRAS 75 ROASTED SPRING CHICKEN 55Baby Vegetables, Duck Consommé Rendang Spices, Grilled Green Asparagus, Chicken Jus WAGYU BEEF PLATTER 195 LAMB 3 WAYS 110Roasted Bone Marrow, Grilled Striploin, Braised Cheek, Apple-Honey Glazed Ribs, Grilled Tenderloin, Red Wine Sauce, Kizami Wasabi Braised Shank, Black Garlic & Onion Puree, Balinese Corn Salsa, Kale Cannelloni
BLACK ANGUS TENDERLOIN 120 GRILLED IBERICO LAMB RIBS 95Roasted Sunchoke Puree, Grilled Baby Vegetables, Roasted Australian Leek, Anchovy Butter,Long Pepper Sauce Desiree Potato Fondant
ABERDEEN ANGUS ON THE BONE 60/100gr DUTCH VEAL RACK 65/100gr
SIDES BELGIAN FRIES 15 ROASTED BRUSSELS SPROUTS 25Mayonnaise, Andalouse Sauce Beef Bacon, Walnut
RUSSET POTATO MASH 15 SAUTEED MUSHROOMS 20Salted Raw Butter, Chives Garlic Butter, Tarragon CAMERON HIGHLAND MIXED SALAD 20 HONEY GLAZED BABY CARROTS 25Homemade Pickles, Vine Ripened Tomato, Garlic Chips Citrus Dressing
HOMEMADE TRADITIONAL KIMCHI 15
All prices are subject to 10% service Charge & 6% SST applies to the total bill amount
SIGNATURE SETCHEF’S AMUSE BOUCHE
~~~YELLOWTAIL KINGFISH
&SPENCER GULF PRAWNS CEVICHE
Pomelo, Avocado, Nutmeg Asam Boi Granita
OR
DUCK CONFIT PAPPARDELLE Black Autumn Truffle, Aged Parmigiano Reggiano
OR
BELGIAN MUSSEL POTWhite Wine, Herbs Butter
~~~TEMPEH CRUSTED BARRAMUNDI
Prawn Dashi, Prawn Dumplings, Baby Vegetables
OR
GRILLED BLACK ANGUS RIBEYEGlazed Baby Vegetables, Bordelaise Sauce,
Desiree Potato Confit
~~~CHOICE OF DESSERT
PETIT FOURS
RM 175
DEGUSTATION MENUCHEF’S AMUSE BOUCHE
~~~YELLOWTAIL KINGFISH
&SPENCER GULF PRAWNS CEVICHE
Pomelo, Avocado, Nutmeg Asam Boi Granita
~~~SEARED HOKKAIDO SCALLOP
Homemade Tagliatelle, Cod Roe Butter
~~~PAN FRIED FOIE GRAS
Apple Compote, Belimbing Buluh
~~~GRILLED SPANISH TURBOT
Sautéed Baby Spinach, Lobster Béarnaisse,Bouillabaisse Puree
~~~GRILLED WAGYU STRIPLOIN
Young Carrot, Cévennes Onion, Potato Gratin, Red Wine Sauce
OR
GRILLED IBERICO LAMB LEGRoasted Australian Leek, Anchovy Butter,
Desiree Potato Fondant
~~~BORDIER ARTISAN CHEESE
OR
PRE DESSERT
~~~BLACK FOREST MOUSSE
Dark Chocolate Texture, Pistachio Sponge,Salted Caramel Ice-Cream
PETIT FOURS
RM 300
CHEF’S TABLERM 350
A 10 Course Tasting Menu Specially Customized For You By Chef Evert Ondebeke Using the Finest and
Freshest Ingredients Possible for a truly Gastronomy Adventure
DESSERTS
SIGNATURE PANDAN CREPE 30Caramelised Banana, Gula Melaka, Coconut Sorbet WARM STOUT TIRAMISU 30Dark Chocolate Brownies, Espresso Meringue, Milk Chocolate Ice-Cream
YOGHURT MOUSSE 30Compressed Melon, Mint Sponge, Yoghurt Crumble, Lime Granita
CALLEBAUT DARK CHOCOLATE FONDANT 30Mango Salsa, Passionfruit Cremeux, Mango Sorbet RED FRUIT PARFAIT 30Textures of Raspberry, Lemon Ice-Cream
HAZELNUT PANNA COTTA 30Rocky Road, Caramel Popcorn, To�ee Candy, Beurre Noisette Ice-Cream
BORDIER ARTISAN CHEESE 55Fruit Chutney, Mixed Nuts
PLANET SOLEIL (3 to 5 Person) 150Sharing Dessert Platter Beautifully Plated on Your Table by Our Pastry Chef
ICE-CREAM (RM 9 Per Scoop)
Durian Olive Oil GingerbreadCinnamon Callebaut Chocolate Salted CaramelVanilla Straciatella SpeculoosBaileys Cookies & Cream Co�eeBerry & Mascarpone Praline Smoked Banana
SORBET (RM 9 Per Scoop)
Passionfruit Basil BlackcurrantMango Mix Berry CoconutDragonfruit & Tamarind Beetroot YoghurtCalamansi & Mint Blackberry StrawberryYuzu
ILLY COFFEE
SINGLE ESPRESSO 9 DOUBLE ESPRESSO 10LONG BLACK 13FLAT WHITE 15CAFÉ LATTE 15CAPPUCCINO 15MACCHIATO 10PICCOLO 10
DAMMANN FRÈRES TEA
ENGLISH BREAKFAST 9 EARL GREY 9DARJEELING 9 PEPPERMINT 9GREEN TEA 9 CAMOMILLE 9
DIGESTIF
LABERDOLIVE, BAS ARMAGNAC 1986 45COURVOISIER XO 55COURVOISIER VSOP 38LOUIS XIII 650REMY MARTIN XO 55REMY MARTIN CLUB 40REMY MARTIN VSOP 35LANDREAU TRES VIEUX, GRAMOLE CHAMPAGNE 45
By Chef Evert Onderbeke