Main Course C1
Riesling Coq au Vin
Risotto 25.9
E1
Whole chicken leg cooked in flavorful Riesling wine stew served with parsley polenta cake, parmesan shavings and mushroom fricassee
C2
Prosciutto de Parma with Texture of Melon
17.9
C3
French Foie Gras de Carnard Cru
26.9
E2
19.9
C4
Miso Glazed Seabass
F1
Pan Seared Diver Scallop
18.9
C5
Cheese & Cold Cuts Platter
25.9
Selection of cheese, Parma ham and smoked salmon accompanied with fruits, nuts, toast and cracker
C6
Traditional Caesar Salad
TTR Heirloom Tomato Salad
D1
Truffle Mushroom Puree Soup
D2
Smoked Vine Tomato Soup with Seafood Smoked fresh vine tomato cooked into soup with daily fresh pick seafood
Angel Hair Aglio Olio “ Prawn”
8.9
D3
Wild Mushroom in Truffle Cream Sauce
D4
Spinach and Ricotta Ravioli Wholesome filled spinach and ricotta ravioli tossed with tasty tomato spinach cream sauce finished with tomato dice and EVOO
Mushroom "Sous Vide" Chicken Breast with Mushroom Brown Rice
13.9
G2
10.9
TTR BLT
9.9
Bacon, sunny side up, cheddar cheese, homemade “Caesar Mayo” poached pear, tomato and crisp lettuce
19.9 G3
Portobello Mushroom
9.9
Baked Portobello mushroom, cheddar cheese, garlic mayo, moist scrambled eggs, tomato and lettuce
19.9 G4 20.9
Smoked Salmon Norwegian smoked salmon served with homemade dill mayo, hardboiled egg, tomato and lettuce
21.9
Pasta cooked al dente tossed in luscious truffle oil infused sauce with spinach and chef`s selection of forest gems
9.9
13.9
“Sous Vide” chicken breast with mushroom sauce served with sesame oil scented mushroom brown rice
G1
Marinated tiger prawns tossed in red chilli, spring onion, cilantro and garlic finish with white wine and EVOO
Puree of button and shitake mushroom with sautéed mushroom and a touch of truffle oil, truffle foam and croutons
B4
Linguine ai Frutti di Mare
Pesto Grilled Pork Loin with Olive Brown Rice
Sandwich (Wheat Bread/White Bread/Wrap)
Linguine served with crayfish, prawn, fish fillet and squid ring tossed in sun kissed tomato pesto
13.9
Heirloom tomato, buffalo cheese, herb infused croutons, pickled red shallot ring, fresh basil all tossed in a white balsamic dressing
B3
25.9
Pasta
12.9
Romaine lettuce, poached egg, bacon strip, garlic croutons, parmesan cheese shavings and classic Caesar Salad
B2
F3
Pork loin stuffed with Parma ham and gruyere cheese and deep fried till golden brown served with thyme sauce and apple cranberry chutney
Salad & Soup B1
Cordon Bleu Pork Schnitzel
13.9
Pork loin with pesto cream sauce with home style black olive brown rice
26.9
“Sous Vide” pork belly planted on mash potato with summer vegetables, Tavel rose wine apple sauce and finished with crackling pork skin
Seared scallop on garden leafy green and finished with salmon roe and chive beurre blanc
A4
“Sous Vide” Pork Belly with Crackling Skin
Tomato Poached Dory Fish with Basil Tomato Brown Rice Poached Dory fish cooked in homemade tomato sauce served with a Italian twist flavor brown rice
25.9 F2
A3
19.9
Brown Rice (Available 11am – 4pm)
27.9
Miso marinated seabass fillet served with mash potato, miso glaze and sautéed mushroom and summer vegetable
Pan seared foie gras with orange cranberry chutney, port wine jelly and ginger scented toast
Wild Mushroom with Truffle Essence A kaleidoscope of woody flavors - medley of sautéed wild mushroom, truffle essence, fresh thyme and finished with a light froth of garlic
Ribeye steak topped with mushroom ragout, gruyere cheese and port wine sauce, served with truffle fries and greens
Parma ham lazed on rock melon wedges, melon crushed ice and melon seed dressed with white balsamic dressing
A2
Steak Frites (250grams)
21.9
Mediterranean inspired; Fresh seafood and diced tomato with the right amount of cheese, finished with a dollop of light garlic foam
Confit French duck leg and seared duck breast on orange scented sweet potato puree served with grilled poached pear and orange sauce
Starters A1
Duck Two Ways
Saffron Seafood
“Sous Vide” Chicken Breast Sliced “Sous Vide” chicken breast, smoked pepper mayo, mango salsa, black sesame seed, tomato and crisp lettuce
10.9
Tapas & Finger Food H1
Spicy Chicken Wing
Brunch Selections (Available 11am – 4pm) 10.9
I1
White Truffle Salted House Fries
9.9
Fries tossed with white truffle salt and summer truffle oil served with tomato salsa and truffle mayonnaise
H3
Calamari Ring
11.9
Marinated Chicken Skewer with Leeks
H5
Smoked Salmon Roulade
Vanilla Crème Brulee
8.9
J2
Kapiti New Zealand Premium Ice Cream Scoop
3.5
Ask server for daily selections of flavour available
I2
I3
Egg Royale
15.9
Egg Florentine
J3
I4
Poached Eggs in Red Wine Hollandaise
9.9
15.9 J4
Warm Banana Cake with Ice Cream
8.9
Served with Ice Cream flavor of your choice and caramelized banana
16.9
Egg poached in a flavorful concoction of red wine, veal broth and herbs. Served buttery red wine reduction alongside crispy bacon
12.9
Chocolate D24 Durian Cake Sinful dark chocolate wrapped over cake layered with real D24 puree
The perfect vegetarian dish – sautéed spinach green, poached egg and buttery chives hollandaise
12.9
Grilled juicy chicken skewer marinated and served with teriyaki sauce (Five Sticks)
J1
Made with real vanilla pods &served with mixed berries
Smoked salmon wrapped poached egg and generous blanket of chives smooth hollandaise
Served with homemade tartar sauce
H4
15.9
All-time favorite – Prosciutto de Parma wrapped poached egg topped with tasty white wine and chives infused hollandaise sauce
In house self-concocted BBQ sauce garlic mayo and tomato salsa (Half Dozen)
H2
Egg Benedict
Desserts
J5
Tiramisu
7.9
Served with selections of berries and light mascarpone cheese
Smoked salmon rolled with truffle oil mushroom stuffing
I5 H6
Chipolata Sausage wrapped with Parma Ham
I6 Foie Gras Parfait
I7 TTR Tastings Platter
Choice of Soup + Choice of Pasta/Risotto + Choice of Dessert Not Valid on Friday & Saturday after 5pm
18.9
Pan Cake with Berries
12.9
Homemade pancake served hot with crème, mix berries and maple syrup
28.9
Assortment of finger foods and tapas from our menu
Set A @ 28++
TTR English Breakfast Breakfast favorite – milk loaf, sautéed mushroom, tomato, hash brown, eggs selection, bacon and breakfast sausages
12.9
Port wine jelly coated on foie gras parfait served with crunchy nuts mix
H8
15.9
K1 K2 K3 K4 K5 L1 L1
TTR Signature Spritzer (Contain Alcohol) Asahi Draft 330ml Hoegaarden White 330ml Stella Artois 330ml House Red/White Soft Drinks (Coke / Coke Zero / Sprite / Tonic Water) San Pellegrino Sparkling Fruit Drink
13.9 11.9 14.9 12.9 11.9 3.5 4.5
(Limonata / Pompelmo / Aranciata)
I8
Ribeye Minutes Steak Club Sandwich
19.9
Quick seared minutes steak, sunny side up, bacon, cheddar cheese, tomato and lettuce.
I9
Quesadilla – Choice of Smoked Salmon / “Sous Vide” Chicken / Mushroom
16.9
Stuffed with mozzarella cheese, tomato sauce and jalapeno.
Set B @ 38++ Choice of Soup / Salad + Choice of Main Course + Choice of Dessert
Drinks
Moist Ribbons of eggs served with sautéed wild mushroom and toasted milk loaf with a touch of truffle oil
12.9
Pan fried sausage roll with skewer served with cranberry sauce and tomato salsa
H7
Truffle Scrambled Eggs with Wild Mushroom
L3 L4 L5 L6 M1 M2 M3 M4
Acqua Panna Natural Spring Water 250ml Acqua Panna Natural Spring Water 1 Litre San Pellegrino Sparkling Mineral Water 250ml San Pellegrino Sparkling Mineral Water 1 Litre Dark Chocolate Coffee / Espresso Latte / Cappuccino / Mocha / Double Espresso Gryphon Tea Served in Pot
3.9 9.9 3.9 9.9 5.5 3.5 5.5 5.5
Black Tea: (Earl Grey Crème / Chocolate Truffle) White Tea: (White Moscato / Golden Peony) Green Tea: (Lemon Ginger / Yuzu Pear Blossom) No-Caffeine Tea: (Chamomile Garden / Sunset Rooibos)
M5 *All prices are subject to 10% service charge & prevailing government taxes
Iced Honey Lemon Tea
4.9