Starters I1
Cheese Platter
Main Course 28.9
C1
Selection of blue cheese, camembert and aged cheddar cheese with crackers and dried fruits Pair: Champagne / Sau. Blanc / Cab. Sauvignon
A1
Prosciutto de Parma with Compressed Melon Wedges
A2
Pan Seared Foie Gras
C2
A3
Diver Scallop with Caviar
C3
Dill Cured Salmon Carpaccio
18.9
18.9
C4
Home cured Norwegian salmon infused with dill herbs served with fresh greens Pair: Chardonnay / Champagne / Pinot Noir
Traditional Caesar Salad
13.9
C5
TTR Signature Tomato Salad
13.9
Heirloom tomato, buffalo cheese, herbed croutons, tossed in a white balsamic dressing Pair: Sau. Blanc / Rose / Gewurztraminer
B5
Chicken Breast Vinaigrette Salad
C6
E1
Creameaux of Corn & Chicken Soup Tomato Soupsoup of chicken and corn, A hearty cream
8.9
E2 8.9
French Onion Soup Classic French onion soup cooked with beef stock base and caramelized onions Pair: Pinot Gris / Gewurztraminer / Riesling
Wagyu Beef Cheek Slow Braised in Red Wine
8.9
Saffron Seafood
27.9
32.9
24.9
Truffle Wild Mushroom A kaleidoscope of woody flavours - medley of sautéed wild mushroom with risotto in a truffle cream sauce Pair: Pinot Noir / Barolo / Chardonnay
served with corn kernels and diced chicken Pair: Chardonnay / Pinot Gris / Riesling
B7
70 Degrees “Sous Vide” Pork Belly
Mediterranean inspired; Fresh seafood and diced tomato with the right amount of cheese, finished with a dash of lemon juice Pair: Chardonnay / Rose / Riesling
Puree of button and shitake mushroom with a touch of truffle oil and truffle foam Pair: Chardonnay / Sau. Blanc / Pinot Noir
B6
28.9
Risotto
Hearty Soups Truffle Mushroom Puree Soup
48 Degrees Poached Salmon Infused with Fresh Dill Herbs
Wagyu beef cheek slow braised and served with celeriac puree, summer vegetable & braised jus Add $7 for Perrin Cotes du Rhone Rouge (60ml) Pair: Barolo / Rhone Reds / Chianti
13.9
Fresh greens & tomatoes with homemade balsamic dressing top with chicken breast Sauvignon Blanc / Riesling / Chardonnay
B3
38.9
Pork belly “Sous Vide” for 16 Hours at 70 degrees served with pomme puree, summer vegetables & Moutard sauce Add $7 for Trinity Hill Pinot Noir 2010 (60ml) Pair: Rose / Pinot Noir / Riesling
Romaine lettuce, poached egg, bacon strip, garlic croutons in classic Caesar dressing Pair: Chardonnay / Sauvignon Blanc / Rose
B2
Grade 9+ Wagyu Steak Frites
Perfect medium rare salmon cooked thru poaching in a 48 degrees water bath planted on mash with a Colbert sauce Add $7 for Terravin Sau. Blanc 2009 (60ml) Pair: Chardonnay / Champagne / Sau. Blanc
Fresh Salads B1
28.9
600 day grain-fed full blood Wagyu round steak grilled to perfection and served with white truffle salted fries and Bordelaise sauce Add $7 for Frankland Estate Shiraz 2009 (60ml) Pair: Cabernet Sauvignon / Barolo / Shiraz
Seared scallop on sautéed mushroom and finished with lumpfish caviar & Colbert sauce Pair: Chardonnay / Champagne / Sau. Blanc
A5
Confit of French Duck Leg 100% French duck leg, slowly confit, served with pomme puree, grilled poached pear & orange sauce Add $7 for Frankland Estate Shiraz 2009 (60ml) Pair: Shiraz / Pinot Noir / Riesling
19.9
Pan seared Foie Gras with orange cranberry chutney and ginger scented toast Pair: Pinot Gris / Gewurztraminer / Riesling
26.9
Whole chicken leg cooked in flavourful white wine stew served with garlic mash potatoes and mushroom fricassee Add $6 for Fritz’s Riesling 2008 (60ml) Pair: Beaujolais / Pinot Noir / Riesling
17.9
Parma ham lazed on compressed rock melon wedges, dressed with white balsamic dressing Pair: Rose Champagne / Chianti / Pinot Gris
Coq au Vin Blanc
E3
24.9
Squid Ink with Fresh Calamari Squid ink infused grains cooked to a creamy finish served with fresh calamari and finished with parmesan cheese Pair: Chardonnay / Rose / Pinot Noir
24.9
Finger Food to Share I2
Spicy Chicken Wing
12.9
Served with self-concocted BBQ sauce Pair: Beer / Sparkling Wines / Sauvignon Blanc
I3
White Truffle Salted House Fries
10.9
Fries tossed with white truffle salt and summer truffle oil served with truffle mayonnaise Pair: Beer / Sparkling Wines / Chardonnay
I9
Poutine with Sautéed Mushroom
12.9
ALA CARTE
Fries topped with red wine bordelaise sauce, sautéed mushroom and cheddar cheese Pair: Pair: Pinot Noir / Barolo / Chardonnay
I4
Calamari Ring
Pasta 12.9
Served with homemade tartar sauce Pair: Beer / Sparkling Wines / Gewurztraminer
I5
Mozzarella Cheese Sticks
Battered Dory Fish
TTR Tastings Platter
D2 12.9
D4
Vanilla Crème Brulee
D5
Chocolate D24 Durian Cake
11.9
D6
Apple Flan with Vanilla Ice Cream
10.9
Traditional apple pie topped with granny smith apple slices served with vanilla ice cream
K5
Tiramisu
D7
Gâteau au Fromage
10.9
Chocolate Fudge Cake A chocoholic must have! Layers of chocolate fudge layered between moist rich dark chocolate cake
Squid Ink Spaghetti with Fresh Calamari
Wild Mushroom Aglio Olio with “Sous Vide” Chicken Breast
D8
Rose Sauce Linguine with Salmon Linguine cooked in a tangy tomato cream sauce served with chunks of salmon fish Pair: Chardonnay / Sauvignon Blanc / Chianti
A light cheese cake made without egg york for the health conscious to indulge in
K7
Truffle Cream Linguine with Wild Mushroom
22.9
22.9
22.9
Al dente Spaghetti tossed with sautéed mushroom, olive oil & garlic served with tender chicken breast cooked using “sous vide” method Pair: Sauvignon Blanc / Pinot Gris / Pinot Noir
11.9
Layers of mascarpone cheese with coffee liqueur soaked sponge, served with berries
K6
22.9
Intense flavours from the ocean with squid ink sauce covering every inch of the spaghetti topped with fresh juicy calamari Pair: Chardonnay / Rose / Pinot Noir
Sinful dark chocolate wrapped over cake layered with real D24 puree
K4
Alfredo Spinach & Ricotta Ravioli
Linguine cooked al dente tossed in a luscious truffle infused sauce with chef’s selections of forest gems Pair: Pinot Noir / Barolo / Chardonnay
10.9
Smooth egg custard made using real vanilla pods finished with a caramelised sugar top
K3
22.9
Wholesome filled spinach and ricotta ravioli tossed with classic Italian cream sauce finished with parmesan cheese Pair: Chardonnay / Pinot Gris / Chianti
28.9
Desserts
Basil Pesto Prawn Spaghetti Spaghetti cooked al dente sautéed in basil pesto, olive oil & garlic served with a medley of prawns Pair: Sauvignon Blanc / Pinot Gris / Pinot Noir
Assortment of finger food from the menu Pair: Champagne / Sparkling Wines
K1
22.9
12.9
Served with homemade tartar sauce Pair: Sauvignon Blanc / Pinot Gris / Gewurztraminer
I8
Seafood Tomato Pesto Spaghetti Spaghetti served with a medley of seafood tossed in sun kissed tomato pesto Pair: Chardonnay / Sauvignon Blanc / Chianti
Served with homemade Marinara Sauce Pair: Sauvignon Blanc / Pinot Gris / Chianti
I7
D1
11.9 *All prices are subject to 10% service charge & prevailing government taxes
22.9