Menu

Menu

Using only the best and freshest produce, our well-trained chefs bring their years of experience, knowledge and latest cooking techniques to deliver sumptuous fare to your table.

We source the finest local ingredients and enhance our dishes with imported premium items like Australian meat and lamb and Norwegian salmon. France is where we sourced our duck breast, foie gras, oyster and porcini and morel mushrooms.

Starters

Starters

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##Chef Soup of the Day (RM27)

##Portobello Mushroom (RM34)
**Baked portobello mushroom | Spinach | Ricotta cheese

##Escargots (RM34)
**Escargots | Butter | Garlic | Parsley | Salt

##Crispy Brie with Crushed Hazelnuts (RM34)
**Brie | Crushed nuts | Thymes | Passion fruit and mango coulis

##Foie Gras (RM75)
**Foiegras escalope | Apple compote | Baby pears | Apple vinaigrette

##Prosciutto with Wild Rocket Leaves (RM52)
**Freshly cut cold ham | Rocket leaves | Grated pears | Roasted walnuts | Foiegras bits

##Truffled Prawns (RM45)
**Fried prawns | Truffled cream | Honey | Crushed nuts

##Fine de Claire
**Wild french oyster, served with sweet and spicy tomato salsa
**4 pieces (RM52)
**6 pieces (RM66)
**10 pieces (RM99)

##Hokkaido Scallop (RM34)
**Hokkaido sea scallop | Pear cubes | Lemon vanilla sauce

##Crispy Toast with Shrimp Paste (RM31)
**Crispy fried toast | Spring onion shrimp pate | Sesame seeds

##Nicoise Salad with Smoked Salmon (RM34)
**Boiled green beans | Smoked salmon | Olive | Anchovies | Boiled egg | Tomato | Red peppers | Olive oil balsamic dressing

##Honey-Soya Duck Salad (RM48)
**Mixed green | Quinoas and lentils | Duck breast | Oranges | Honey and soya sesame dressing

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Main Courses

Main Courses

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##Oven Baked Chicken with Morels (Rm52)
**Chicken breast | Morel mushrooms | Chilli | Lemon juice | Potato cubes

##Lamb Medallion (Rm115)
**Portioned medallion | Quinoas and lentil salad | Honey lemon mustard dressing

##Duck Confits (RM66)
**Confit of duck leg | Sauté potato with bacon | Baked pear/plum

##Grass Fed Beef Tenderloin (RM102)
**Tenderloin | Potato gratin | Wasabi dressing

##Burgundy Beef Cheek (RM81)
**Stewed beef cheek | Boiled green bean | Red wine reduction | Truffled potato puree

##Duck Breast (RM119)
**French duck breast | Quinoas and lentils | Baked pear/plum | Foiegras vinaigrette reductions

##Tiger Prawns (RM79)
**Tiger prawns | Garlic white wine | Aioli dips

##Fillet of Grouper (RM62)
**Grouper fillet | Green pesto sauce | Lentil and quinoa salad

##King Salmon Fillet (RM79)
**Salmon fillet | Sundried tomato pesto | Sauté potato

##Risotto Porcini (RM45)
**Arborio rice | Chicken stock | Italian porcini | Mixed seasonal fresh mushroom

##Seafood Risotto (RM63)
**Arborio rice | Vegetable stock | Mixed seafood | Saffrons

##Fettuccine with Truffles Sauce (RM65)
**Fettuccine | Cream of white truffles | Roasted macadamia nuts

##King Prawns Spaghetti (RM48)
**Spaghetti | King prawns | Olive oil | Sundried tomato | onion and basil | Roasted almond flakes

##Fettuccine with Smoked Salmon (RM42)
**Fettuccine | Smoked salmon | Mascarpone cream | Broccoli

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Sides

Sides

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##Saute Mushroom with Garlic & Parsley (Rm19)

##Boiled Green Beans (Rm16)

##Potato Gratins with Gruyere (RM18)

##Mixed Quinoas and Lentils with Roasted Nuts with Lemon Sauce and Olive Oil (RM19)
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Desserts

Desserts

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##Ice Cream with Crumbles, Nuts and Fruits (Rm25)

##Crepe with Honey and Lemon with Ice Cream (RM18)

##Vanilla Crème Brulee (RM18)

##Classic Tiramisu (RM28)

##Poacher Pear / Plum (RM30)

##Chocolate Cake (RM32)

##Cheese Platter (RM40)
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Menu 111

Menu 111

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##Portobello Mushroom
**Baked portobello mushroom | Spinach | Ricotta cheese

##Crispy Brie with Crushed Hazelnuts
**Brie | Crushed nuts | Passion fruit and mango coulis

##Fettuccine with Truffles Sauce
**Fettuccine | Cream of white truffles | Roasted macadamia nuts

##Fillet of Grouper
**Grouper fillet | Green pesto sauce | Lentil and quinoa salad

##Duck Confits
**Confit of duck leg | Sauté potato with bacon | Baked pear/plum

##Ice Cream with Mixed Nut and Fruits

##Crème Brulee

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Menu 133

Menu 133

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##Truffled Prawns
**Fried prawns | Truffled cream | Honey | Crushed nuts

##Honey-Soya Duck Salad
**Mixed green | Quinoas and lentils | Duck breast | Oranges | Honey and soya sesame dressing

##Chef Soup of the Day

##Oven Baked Chicken with Morels
**Chicken breast | Morel mushrooms | Chilli | Lemon juice | Potato cubes

##King Prawns Spaghetti
**Spaghetti | King prawns | Olive oil | Sundried tomato | Onion and basil | Roasted almond flakes

##Risotto Porcini
**Arborio rice | Chicken stock | Italian porcini | Mixed seasonal fresh mushroom

##Tiramisu

##Crepe with Honey Lemon and Ice Cream

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Menu 166

Menu 166

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##Prosciutto with Wild Rocket Leaves
**Freshly cut cold ham | Rocket leaves | Grated pears | Roasted walnuts | Foiegras bits

##Fine de Claire {4}
**Wild French Oyster served with sweet and spicy tomato salsa

##Burgundy Beef Cheek
**Stewed beef cheek | Boiled green bean | Red wine reduction | Truffled potato puree

##Tiger Prawns
**Tiger prawns | Garlic white wine | Aioli dips

##Risotto Porcini @ Foie Gras
**Arborio rice | Chicken stock | Italian porcini | Mixed seasonal fresh mushroom | foiegras escalope

##Chocolate Cake

##Cheese Platter

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Menu 188

Menu 188

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##Foie Gras
**Foie gras escalope | Apple compote | Baby pears | Apple vinaigrette

##Fine de Claire {6}
**Wild French Oyster served with sweet and spicy tomato salsa

##Grass Fed Beef Tenderloin
**Tenderloin | Potato gratin | Wasabi dressing

##Lamb Medallion
**Portioned medallion | Quinoas and lentil salad | Honey lemon mustard dressing

##King Salmon Fillet with Hokkaido Scallop
**Salmon fillet | Sundried tomato pesto | Sauté potato | Hokkaido scallop

##Poached Pear / Plum
##Tiramisu
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