Menus :: Dinner

starter

vietnamese pork+shrimp ‘cha gio’ with sweet chili+basil dipping    8.

indochine inspired grilled angus beef satay and asian pesto    9.

wok sauteed five spiced shrimp, asparagus, red pepper and scallion     8.5

roasted duck breast, asian salsa, spiced miso aioli and crisp tortilla chips     9.5

asiatique slow cooked bbq pork ribs and pickled root vegetables     9.5

woked spicy lamb, red capsicum, maui onion and sweet potato basket     8.5

soft shell crab, roasted garlic tempura, crispy spinach, spicy miso aioli and sweet chili+basil jam     9.5

wok simmered mussel, shallot, tomato and ginger+sake broth    8.

sashimi of ahi tuna, warm ponzu, hijiki and basalmic drizzle     9.

goat cheese+crabmeat spring roll and spicy miso aioli     8.5

shrimp+pork gyoza, wok sauteed cabbage and spiced shiitake+shallot sauce     8.5

panko crusted calamari, sweet chili+basil jam and spicy miso aioli     8.

soup MKT

salads

locally grown hydroponic mixed greens     6.5

five spiced shrimp shrimp, hydroponic mixed greens and sweet chili+basil vinaigrette     8.5

honey+lime glazed crisp quail and ginger+soy dressing     9.5

panko calamari, hydroponic mixed greens and sweet chili+basil vinaigrette     9.

beef satay, hydroponic mixed greens and hoisin+truffle vinaigrette     9.        

roasted duck, pistachio, goat cheese, hydroponic mixed greens and hoisin+truffle vinaigrette   9.5

soft shell crab, hydroponic mixed greens and wasabi caesar dressing     9.5

grilled portobello, goat cheese, hydroponic mixed greens, asian pesto and ginger+soy dressing     9.

entree

wok seared pacific salmon, roasted shallot, tomato concasse and sichuan hot oil     23.

wok scallop, tiger prawn, garden vegetables and spicy thai basil sauce     22.

bacon wrapped diver's scallop, five spiced shrimp, spaghetti squash and malaysian  sambal sauce    24. 

chilean sea bass, red curry+lemongrass sauce with crab meat and wilted baby frisee    26.

triple crusted ahi tuna, tataki style, ginger crisp, sauteed vegetables and yin-yang wasabi drizzle     25.

seafood bouillabiase, red curry broth and fresh asparagus     23.

chinese egg pasta, scallop, shrimp, mussel, tomato sambal sauce and parmessan cheese     18.

 grilled lemongrass scented angus beef tenderloin medallion,  wilted spinach with asian pesto    26.

slow simmered beef short rib, carrot, asparagus and yellow curry     21.

bacon wrapped pork loin, stuffed with goat cheese, spinach and red pepper, grilled vegetables with rosemary+soy glaze and  mango+thyme reduction     24.

hoisin marinated duck, sauteed grilled vegetable, asian pesto and tamarind+soy reduction     22.

simmered lamb shank, caramelized carrot and espresso reduction     22.

parmesan chicken, monterey jack cheese, bacon, spinach, wilted frisee and pesto+sweet chili jam    16.

dessert

banana lumpia, chocolate, green tea + cardoman powder and sarawak peppercorn caramel     7.

chocolate truffle tort, roasted pineapple salsa and gastrique     8.

cheesecake, ice cream and gastrique     8.

trio of ice cream     7.

creme brulee, four individually flavored and sarawak peppercorn caramel     7.

petit four dessert     12.

degustation menus

five-course medley (meat and seafood) tasting     45.

five-course seafood tasting     45.

five-course vegetarian tasting     40.

individual wine pairings for each course     20.

executive chef: P S Looi
chef de cuisine: Tuan Phan
general manager: Pabs Sembillo 

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