Starters I1
Cheese & Cold Cuts Platter
Main Course 28.9
C1
Selection of soft and hard cheese with Parma ham, beef salami and crackers Pair: Champagne / Sauvignon Blanc / Cabernet Sauvignon
A1
Prosciutto de Parma with Melon
Pan Seared Foie Gras
17.9
C2
Pan Seared Diver Scallop
C3
A4
Tomato Bruschetta Crostini
C4
Toasted Crostini with tomato, garlic and basil sprinkled with a balsamic Pair: Chianti / Barbera / Sauvignon Blanc
B1
Traditional Caesar Salad
C5 12.9
TTR Signature Tomato Salad
13.9
Heirloom tomato, buffalo cheese, herbed croutons, pickled red shallot ring, all tossed in a white balsamic dressing Pair: Sauvignon Blanc / Rose / Gewurztraminer
B5
Honey Mustard Chicken Salad
C6
E1
Truffle Mushroom Puree Soup Puree of button and shitake mushroom with a touch of truffle oil and truffle foam Pair: Chardonnay / Sauvignon Blanc / Semillon
“Sous Vide” Pork Belly with Crackling Skin
27.9
36 Hours Slow Braised Beef Cheek
27.9
Saffron Seafood
24.9
Mediterranean inspired; Fresh seafood and diced tomato with the right amount of cheese, finished with a dollop of light garlic foam Pair: Chardonnay / Rose / Riesling 9.9
E2
8.9
Truffle Wild Mushroom A kaleidoscope of woody flavours - medley of sautéed wild mushroom, truffle essence, fresh thyme and finished with a light froth of garlic Pair: Pinot Noir / Barolo / Chardonnay
Smoked fresh vine tomato cooked into soup with daily fresh pick seafood Pair: Sauvignon Blanc / Rose / Gewurztraminer
B3
26.9
Risotto
12.9
Hearty Soups Seafood Smoked Vine Tomato Soup
Miso Glazed Seabass
Beef cheek slow braised for 36 hours on celeriac puree, summer vegetable & braised jus Add $7 for Perrin Cotes du Rhone Rouge (60ml) Pair: Barolo / Rhone Reds / Chianti
Fresh arugula rocket leaves & cherry tomatoes mixed in a homemade French honey mustard vinaigrette served with chicken slices Sauvignon Blanc / Riesling / Chardonnay
B4
28.9
“Sous Vide” pork belly planted on mash with a rose wine apple sauce & finished with crackling pork skin Add $7 for Ata Rangi Crimson Pinot Noir (60ml) Pair: Rose / Pinot Noir / Riesling
Romaine lettuce, poached egg, bacon strip, garlic croutons, parmesan cheese shavings and classic Caesar dressing Pair: Chardonnay / Sauvignon Blanc / Rose
B2
Steak Frites
Miso marinated seabass fillet served with mash potato, miso glaze and sautéed mushroom & summer vegetable Add $5 for Pierre Henri Sau. Blanc 2010 (60ml) Pair: Chardonnay / Champagne / Sauvignon Blanc
12.9
Fresh Salads
27.9
Ribeye steak with sautéed mushroom and truffle fries served with a red wine bordelaise sauce Add $5 for Viu Manent Cab. Sau. 2010 (60ml) Pair: Cabernet Sauvignon / Brunello / Shiraz
18.9
Seared scallop on garden leafy green and finished with salmon roe & chive beurre blanc Pair: Chardonnay / Champagne / Sau. Blanc
Confit of French Duck Leg Confit of French duck leg on mash served with grilled poached pear & orange sauce Add $5 for Drosty Hof Shiraz 2009 (60ml) Pair: Shiraz / Pinot Noir / Riesling
19.9
Pan seared Foie Gras with orange cranberry chutney and ginger scented toast Pair: Dessert Wines / Pinot Gris / Gewurztraminer
A3
26.9
Whole chicken leg cooked in flavourful Riesling wine stew served with parsley polenta cake, parmesan shavings & mushroom fricassee Add $5 for Fritz’s Riesling 2008 (60ml) Pair: Beaujolais / Pinot Noir / Riesling
Parma ham lazed on rock melon wedges, dressed with white balsamic dressing Pair: Rose Champagne / Barbera / Pinot Gris
A2
Riesling Coq au Vin
E3
22.9
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
23.9
Finger Food to Share I2
Spicy Chicken Wing
12.9
Serve 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
Marinated Chicken Skewer
Battered Dory Fish
TTR Tastings Platter
D2
12.9
D4
Earl Grey Crème Brulee
D5
Mango Jivara Mousse Cake
9.9
10.9
D6
Chocolate D24 Durian Cake
11.9
Sinful dark chocolate wrapped over cake layered with real D24 puree
K4
Warm Banana Cake with Lemon Grass Ginger Ice Cream
D7
K5
Tiramisu
D8 10.9
Layers of mascarpone cheese with coffee liqueur soaked sponge, served with berries
Top Up $9 for a glass of Beni Di Batasiolo Moscato Spunmante (100ml)
Truffle Cream Fettuccine with Wild Mushroom
21.9
Squid Ink Linguine with Fresh Calamari
22.9
Pesto Cream Fettuccine with “Sous Vide” Chicken Breast
21.9
Fettuccine tossed in a classic pesto cream sauce served with tender chicken breast cooked using the “sous vide” method Pair: Sauvignon Blanc / Pinot Gris / Pinot Noir
10.9
Served with premium ice cream and caramelized banana
22.9
Intense flavours from the ocean with squid ink sauce covering every inch of the linguine topped with fresh juicy calamari Pair: Chardonnay / Rose / Pinot Noir
A rich chocolate mousse with layers of mango mousse and fresh mango sandwich in between
K3
Alfredo Spinach & Ricotta Ravioli
Fettuccine cooked al dente tossed in a luscious truffle infused sauce with chef’s selections of forest gems Pair: Pinot Noir / Barolo / Chardonnay
Infused with Earl Grey tea & real vanilla pods, served with mixed berries
K2
21.9
Wholesome filled spinach and ricotta ravioli tossed with classic Italian cream sauce finished with parmesan cheese Pair: Chardonnay / Sauvignon Blanc / Barbera
28.9
Desserts
Anchovies Aglio Olio with Prawns Linguine cooked al dente tossed with anchovies sautéed in olive oil & garlic served with a medley of prawns Pair: Chardonnay / Sauvignon Blanc / Barbera
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
Tomato Pesto Linguine with Seafood Linguine served with a medley of seafood tossed in sun kissed tomato pesto Pair: Chianti / Barbera / Sauvignon Blanc
Grilled juicy chicken skewer marinated and served with teriyaki sauce Pair: Beaujolais / Chardonnay / Sau. Blanc
I7
D1
Rose Sauce Linguine with Salmon Linguine cooked in a tangy tomato cream sauce served with chunks of salmon fish Pair: Chardonnay / Sauvignon Blanc / Barbera
*All prices are subject to 10% service charge & prevailing government taxes
22.9