Ala Carte Menu July 2012

Page 1

Starters I1

Gourmet Cheese Platter

Main Course 26.9

Selection of award winning Kikorangi blue cheese, flavourful camembert and creamy goat cheese served with crackers Pair: Champagne / Sau. Blanc / Cab. Sauvignon

A1

Parma Ham Served with Compressed Melon Wedges

Pan Seared Foie Gras with Orange Cranberry Chutney

Blue Shell Mussels in White Wine Sauce with Fresh Parsley

C2

Norwegian Salmon Tartare with “Sous Vide” Egg & Caviar

C3

17.9

C4

TTR Signature Tomato Salad

C5

13.9

C6

Cream of Potato & Leek Soup

Classic French Onion Soup Classic French onion soup cooked with beef stock base and caramelized onions Pair: Pinot Gris / Gewurztraminer / Riesling

27.9

Slow Braised Wagyu Beef Cheek

32.9

Risotto

13.9

E1

Saffron Seafood

24.9

Mediterranean inspired; Fresh seafood and diced tomato with the right amount of cheese, finished with a dash of lemon juice Pair: Chardonnay / Rose / Riesling 9.9

9.9

A hearty cream soup made from puree of potatoes and leeks Pair: Chardonnay / Pinot Gris / Riesling

B7

63° “Sous Vide” Pork Belly with Crackling Skin

Wagyu beef cheek slow braised and served with pomme puree & red wine braised jus Pair: Barolo / Rhone Reds / Chianti

E2

Truffle Wild Mushroom A kaleidoscope of earthy flavours - medley of sautéed wild mushroom in a truffle cream sauce Pair: Pinot Noir / Barolo / Chardonnay

Puree of button and shitake mushroom with a touch of truffle oil and foam Pair: Chardonnay / Sau. Blanc / Pinot Noir

B6

28.9

Pork belly “Sous Vide” for 24 hours at 63 degrees served with pomme puree and summer vegetables & crackling skin Pair: Rose / Pinot Noir / Riesling

Hearty Soups Truffle Mushroom Puree Soup

48° Poached Norwegian Salmon Infused with Fresh Dill Herbs

18.9

Heirloom tomato, buffalo cheese, herbed croutons, tossed in a white balsamic dressing Pair: Sau. Blanc / Rose / Gewurztraminer

B3

38.9

Perfect medium rare salmon confit at 48 degrees planted on pomme puree served with Colbert sauce Pair: Chardonnay / Sau. Blanc / Champagne

Romaine lettuce, poached egg, bacon strip, garlic croutons in classic Caesar dressing Pair: Chardonnay / Sauvignon Blanc / Rose

B2

Wagyu Steak with Truffle Fries Wagyu steak grilled to perfection and served with truffle salted fries and Bordelaise sauce Pair: Cabernet Sauvignon / Barolo / Shiraz

Fresh Salads Traditional Caesar Salad

29.9

19.9

Hand chopped smoked Norwegian salmon served with a “Sous Vide” egg and finished with lumpfish caviar Pair: Chardonnay / Champagne / Pinot Noir

B1

Confit of French Duck Leg Imported French duck leg, slowly confit, served with pomme puree, grilled poached pear & orange sauce Pair: Shiraz / Pinot Noir / Riesling

Blue shell mussels simmered in white wine sauce and finished with fresh parsley Pair: Chardonnay / Champagne / Sau. Blanc

A5

26.9

17.9

Pan seared Foie Gras with orange cranberry chutney and ginger scented toast Pair: Pinot Gris / Gewurztraminer / Riesling

A6

60° “Sous Vide” French Spring Chicken Imported French spring chicken slow cooked at 60 degrees then fried to a crispy golden brown served with pomme puree Pair: Pinot Noir / Chardonnay / Rhone Reds

Parma ham lazed on compressed rock melon wedges, dressed with white balsamic dressing Pair: Rose Champagne / Chianti / Pinot Gris

A2

C1

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

9.9 *All prices are subject to 10% service charge & prevailing government taxes

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

12.9

Fries tossed with white truffle salt and summer truffle oil served with truffle mayonnaise Pair: Beer / Sparkling Wines / Chardonnay

I4

Calamari Ring Served with homemade tartar sauce Pair: Beer / Sparkling Wines / Gewurztraminer

I5

ALA CARTE

12.9

Mozzarella Cheese Sticks

Pasta D1

Battered Dory Fish

12.9

D2

TTR Tastings Platter

28.9

D5

Assortment of finger food from the menu Pair: Champagne / Sparkling Wines

Earl Grey Crème Brulee with Poached Pear

D6

Chocolate D24 Durian Cake

D7

Tiramisu

D8

Gâteau au Fromage

D9

Grandma’s Secret Recipe Carrot Cake

K8

Panna Cotta with Berries Compote Classic Italian Panna Cotta with a melting silky texture served with homemade berries compote Pair: Moscato / Dessert Wines

Rose Sauce Parma Ham Linguine

22.9

Rose Sauce Salmon Linguine

22.9

Wagyu Beef Bolognese Spaghetti

22.9

Brunch Selections

11.9

J1

Grandma’s secret recipe of carrots with plump n' chewy raisins cake topped with sweet-tangy cream cheese

22.9

Wagyu beef mince cooked in an intense tomato sauce served with al dente spaghetti Pair: Cabernet Sauvignon / Malbec / Shiraz

11.9

A light cheese cake made without egg yolk for the health conscious to indulge in

K7

Squid Ink Calamari Spaghetti

Linguine cooked in a tangy tomato cream sauce served with chunks of Norwegian salmon Pair: Chardonnay / Sauvignon Blanc / Chianti

11.9

Layers of mascarpone cheese with coffee liqueur soaked sponge, served with berries

K6

22.9

Linguine cooked in a tangy tomato cream sauce served with Parma ham and “Sous Vide” egg Pair: Rose Champagne / Chianti / Pinot Gris

11.9

Sinful dark chocolate wrapped over cake layered with real D24 puree

K5

Truffle Cream Wild Mushroom Linguine

Intense squid ink flavours covering every inch of the spaghetti topped with fresh juicy calamari Pair: Chardonnay / Rose / Pinot Noir

11.9

Smooth egg custard infused with Earl Grey tea topped with Poached Pear and finished with a caramelised sugar top

K3

22.9

Linguine cooked al dente in a luscious truffle infused sauce with selections of forest gems Pair: Pinot Noir / Barolo / Chardonnay

Desserts K1

Basil Pesto Aglio Olio 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

Served with homemade tartar sauce Pair: Sauvignon Blanc / Pinot Gris / Gewurztraminer

I8

22.9

Spaghetti served with a medley of seafood tossed in sun kissed tomato pesto Pair: Chardonnay / Sauvignon Blanc / Chianti

12.9

Served with homemade marinara Sauce Pair: Sauvignon Blanc / Pinot Gris / Chianti

I7

Seafood Tomato Pesto Spaghetti

“Sous Vide” Egg Benedict

18.9

All-time favourite – Custardy eggs atop bacon strips served with hollandaise 11.9

J10 “Sous Vide” Egg Royale

18.9

Smoked salmon chunks with two “Sous Vide” eggs served and a hollandaise sauce

J11 “Sous Vide” Egg Parma Perfectly runny eggs wrapped with Prosciutto de Parma and topped with hollandaise Pair: Champagne / Sparkling Wines / Moscato

18.9


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