CHEF PATRICK HEUBERGER & CHEF FRANCOIS MERMILLIOD
1st starter
Cod Fish Rillettes, Kalamata Olives, Dill Toasted Turkish Bread
2nd starter
Crab and Spiny Lobster Salad, Grapefruit, Avocado Hazelnut, Crème Fraiche
Main Course
Braised Wagyu Beef Cheek in red Wine, Creamy Mash,
Roasted Cauliflower & Dukkah
Dessert
Pink Tiramisu with Fresh Raspberries and Strawberries
CHEF PATRICK HEUBERGER & CHEF FRANCOIS MERMILLIOD
1st starter
Chick Pea & Pine Nut Pâté, Pink Radish, Toasted Turkish Bread
2nd starter
Heirloom Tomatoes, Burratina, Atout’s Garden fresh Herbs, Manjimup Truffle
Main Course
Orecchiette Pasta Aglio Olio Style, Artichokes, Eggplant, Basil and Parmesan
Dessert
Pink Tiramisu with Fresh Raspberries and Strawberries
CHEF ALVIN LEONG, CHEF CAO YONG
& CHEF IVAN YEO
FIRST STARTER
LOBSTER TAIL & CAVIAR
Salted Egg, Quinoa, Coriander Cress
& Lemon Dressing
SECOND STARTER
VEGETARIAN DUMPLINGS
Plant based minced meat, Alliums, Peach Gum,
Ikura & Cordyceps Broth
MAIN COURSE
BRAISED IBERICO RIBS
Asparagus & Radish
DESSERT
MODERN CHAOSHAN YAM PASTE
Yam paste with glutinous rice grains, roasted ale wort
& fresh coconut cream
And while you’re enjoying it, do find it in your heart to offer a donation to our needy arthritis patients. It’s a difficult time, we know, but imagine how much more so it is for them.
A little help does go a long way.
Site created by The Business of Bespoke in support of the National Arthritis Foundation 2020.
