SIX COURSE DEGUSTATION MENU

SIX COURSE DEGUSTATION MENU

1,750,000 VND

To start: Amuse-bouche & bread

Salad of slow poached baby lobster-tail & foie gras,
with spherical caviar, green apple jelly, nut crumbs and vanilla vinaigrette.

‘My first trip to Hong Kong’
Truffle scented oxtail dumpling, with potatoes,
mushrooms & asparagus fricassee, finished with Perigourdine sauce and herbs
oil.

Pineapple and kaffir lime sorbet
topped with lemongrass & ginger infused
coconut cream.

Pan roasted pave of wild red snapper,
dehydrated red pepper pesto, lardons,
smoked shimeji, & orange flavoured salmoriglio emulsion.

Roasted rack of lamb,
served with lamb rillettes, artichoke puree, hot mint, vegetable terrine and an aged balsamic jus.

Molten chocolate cake,
pistachio mousse, white chocolate and toasted nuts, served with fresh vanilla ice cream.

THREE COURSE SET MENU

THREE COURSE SET MENU

795,000 VND

STARTERS:

Kohlrabi stuffed with spiced shrimps,
served with an asian vierge, crushed black beans, avocado, topped with shrimps flakes and cao lau crisps.

Char-grilled beef medallion
with coriander compote, wasabi, candied walnut finished with a honey, soy & balsamic reduction.

Roasted and pressed aubergines
with Da Lat buffalo mozzarella, sun blushed tomato tapenade, basil oil. (V)

MAINS:

Pan roasted fillet of sea bass
with crab rillettes, wilted greens, Sri Lankan curry sauce.

Slow cooked smoked duck breast,
served with chives emulsion, scotched egg and pickled cucumbers, finished with a cherry & plum sauce.

Slow cooked miso tofu,
braised daikon, edamame beans, sautéed enoki mushrooms and accompanied by sweet potato tempura. (V)

DESSERTS:

Apple delight
served with passion fruit sorbet, cotton candy and a warm apple compote.

Mango and orange parfait
served with candied peanut and coconut sorbet.

Dark chocolate delice
with salted caramel and a mango coulis.

À-LA-CARTE

Starters

Confit pavé of salmon,
with a dill and mustard scented piquant custard, and pickled vegetables, finished with a dill oil.
350,000 VND

Pan seared scallops
with braised chicken wing, sautéed mushrooms, pea puree and a chicken jus.
295,000 VND

‘Asian inspired’ braised & pressed pork belly,
caramelised shallots, pork cracklings, ginger infused green apple, and natural juice.
250,000 VND

‘My first trip to Hong Kong’
Truffle scented oxtail dumpling, with potatoes, mushrooms & asparagus fricassee, finished with Perigourdine sauce and herbs oil.
275,000 VND

70°C slow cooked duck egg,
toasted soldier, sweet red pepper ravigote, and drizzled with a black truffle oil. (V)
180,000 VND

Mains

Char-grilled 180gr fillet of beef
roasted garlic puree, topped with gremolata gratin and a Poivrade sauce.
725,000 VND

Stuffed and roasted ‘free range’ chicken breast
with sun blushed tomato tapenade, squid ink & leek puree, lima beans, black olive crisps, and foie gras jus.
520,000 VND

Grilled fillet of potato scaled grouper
served with mushroom ketchup, pickled root vegetables and a truffle sauce.
495,000 VND

‘Take a trip down memory lane’
Spiced wild red snapper
served on a bed of okra and lentil curry,
topped with cauliflower shavings, mango chutney, coriander raita and finished with coconut & shellfish broth.
470,000 VND

Wild mushroom risotto
served artichoke fritters, port jus and parmesan shavings. (V)
350,000 VND

Desserts

‘Assortment of international cheese’
Served with red onion marmalade, apple and savoury biscuit.
Three cheeses @ 295,000 VND
Four cheeses @ 350,000 VND
Your choice of Blue Stilton Clawson, St-Nectaire Semi-Soft Brie, Da Lat Camembert, Dutch Smoked Cheddar

Apple delight
served with passion fruit sorbet, cotton candy, warm apple compote.
220,000 VND

Mango and orange parfait
served with candied peanut and coconut sorbet.
190,000 VND

Molten chocolate cake
pistachio mousse, white chocolate and toasted nuts, served with fresh vanilla ice cream.
255,000 VND

Dark chocolate delice
with salted caramel and a mango coulis.
175,000 VND