DEGUSTATION MENUS

DEGUSTATION MENUS
Nine-Course Degustation Menu

3.700.000 VND

To start: Amuse-Bouche & Bread

“A Petite Dalat Artichoke"
Slow-cooked artichoke, carrot and orange cream, stuffed morel, fermented lotus seeds, sawtooth coriander, Dalat yoghurt.

“Yolk It My Way"
64°C Pastured egg yolk cream, tropical fruit chutney, a chives-infused vegetable veloute, fresh pomegranate syrup, mint & capers, crispy green rice flakes.

“Island’s Treasures"
Steamed Cham’s stone crab cushion, edible sand & tom kha kai, Ly Son’s sea urchin and edible driftwood, Ly Son’s abalone with wakame seaweed & ginger.

“Palate Cleanser Sorbet & Herbs"
Kaffir lime scented Pineapple sorbet, fresh aromatic herbs and frangipani, cold-brew Vietnamese basil tea.

“My Trip To The Spice Shop"
Poached loin of black kingfish, three spiced emulsions, timbal of pickles, fruits & nuts, Ninh Thuan preserved white asparagus, saag aloo crisps, Chettinad sauce.

“Mallard Two Ways"
Toasted tortilla pizza wrap, wild duck rillettes, kimchi, shiso and a gochujang sauce.
Confit wild duck leg, marinated spaghetti squash, date puree, piquant radish, spiced mirror candy and a white bean cream.

“A Midnight Chef’s Dinner – Hibachi-Grilled A5 Japanese Wagyu Beef & 24k Gold"
Char-grilled A5 Wagyu Beef, Vietnamese garam masala. stuffed baby onion encrusted edible 24k gold, breadfruit scented celeriac, bone marrow, tempura courgette blossom, red wine jus.

“Eggs Benedict Inspired"
Lekima and coconut “sunny side up", hazelnut dacquoise, foie gras ice cream, wild herbs-flavoured hollandaise.

“Spot The Mushrooms In The Pine Forest"
A roulade of spiced chocolate, rum and raisins, pepper-mint, trio of mousses, edible soil, smoked saffron-infused buttermilk.

Seven-Course Degustation Menu
2.500.000 VND

To start: Amuse-Bouche & Bread

“A Petite Dalat Artichoke"
Slow-cooked artichoke, carrot and orange cream, stuffed morel, fermented lotus seeds, sawtooth coriander, Dalat yoghurt.

“Slow-Poached Baby Lobster Tail"
Slow-poached baby lobster tail, seaweed salad, edible sand, and a lobster custard.

“"My First Trip To Hong Kong""
Truffle scented oxtail dumpling, potato, mushrooms & asparagus fricassee, truffle sauce and herbs oil.

“Palate Cleanser Sorbet & Herbs"
Kaffir lime scented Pineapple sorbet, fresh aromatic herbs and frangipani, cold-brew Vietnamese basil tea.

“Cham’s Wild Red Snapper"
Pan-roasted pave of wild red snapper, dehydrated red pepper pesto, lardons, smoked shimeji, & orange flavoured salmoriglio emulsion.

“Roasted Rack Of New Zealand Lamb"
Roasted rack of lamb, served with lamb rillettes, artichoke puree, hot mint, vegetable terrine and an aged balsamic jus.

“Miniature Desserts"
Tiramisu, coconut mousse, passion fruit jelly and a matcha gelato.

THREE COURSE SET MENU

1.250.000 VND

To start: Amuse-Bouche & Bread

STARTERS:

“Hokkaido Scallop"
Pan-seared scallops with braised chicken wings, sautéed mushrooms and pea puree, served with a chicken jus.

“Asian-Inspired Pork Belly"
Braised & pressed pork belly, caramelised shallots, pork cracklings, ginger-infused green apple, and natural juice.

“My First Trip To Hong Kong"
Truffle scented oxtail dumpling, potato, mushrooms & asparagus fricassee, truffle sauce and herbs oil.

“A Petite Dalat Artichoke" (V)
Slow-cooked artichoke, carrot and orange cream, stuffed morel, fermented lotus seeds, sawtooth coriander, Dalat yoghurt.

MAINS:

“Smoked Duck Breast"
Slow-cooked duck breast, chives emulsion, scotch egg and pickled cucumbers, accompanied with a cherry & plum sauce.

“Mum’s One-Pot Wonders"
Braised beef short ribs in aromatic herbs and Vietnamese curry spices, served with roasted bone marrow, Vietnamese gremolata and crispy anchovies, black sticky rice “Nếp Cẩm", and a Vietnamese baguette.

“Cham’s Line-Caught Grouper"
Grilled fillet of potato scaled grouper, served with parsley puree, mushroom ketchup, pickled root vegetables, and a truffle sauce.

“Mushroom, Spinach & Cream Cheese Tortelloni" (V)
Home-made Tortelloni, smoky aubergine ragu, crispy toffu, hot chives, cilantro oil, spiced butternut-squash cream.

DESSERTS:

“Deconstructed Lava Cake"
Molten chocolate cake with pistachio mousse, white chocolate, and toasted nuts, served with fresh vanilla ice cream.

“Chocolate Marquise"
Dark chocolate mousse with salted caramel and a mango coulis.

“Miniature Desserts"
Tiramisu, coconut mousse, passion fruit jelly and a matcha gelato.

“Assortment of International Cheese Platter"
(150,000 VND Supplement)
Truffle Manchego, St-Nectaire Semi-Soft Brie, Dutch Smoked Cheddar served with red onion marmalade, apple, and savoury biscuits.