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modern european cuisine

Ready to look up the menu? We bring you 5 different set of Modern European for you to dine with us. See promotion or reserve your place now. Choose your preference menu:

EXCLUSIVE / SET MENU:
DEGUSTATION MENU:

EXCLUSIVE SET MENU

Appetizer

Salad of the day
Please refer to our waiter for today's special creation
Soup of the day
Please refer to our waiter for today's special creation

MAIN COURSE

kAGOSHIMA AUSSIE WAGYU MB9 180GM - 200GM

Aglio-olio spaghetti, spicy capsicum and white puree

RM 320.00

black angus beef fillet 180gm - 200gm

vegetable, spicy capsicum and 4 formaggi sauce

RM 115.00

lamb rack

Aglio-olio spaghetti with mint capers and pink peppercorn

RM 108.00

aromatic Canadian cod fish

sous vide 90°c with heirloom tomato and passion fruit hollandaise

RM 130.00

duck leg confit

sous vide 79°c 12 hours with raspberry juice and seasoned vegetable

RM 115.00

dessert

DESSERT OF THE DAY
Please refer to our waiter for today's special creation

DEGUSTATION MENU

DEGUSTATION MENU

FIRST COURSE
TIAN OF AVOCADO, SALMON AND MANGO SALSA
SECOND COURSE
AUSSIE ASPARAGUS WITH BEET EMULSION
THIRD COURSE
DUO SPAGHETTINI AGLIO OLIO WITH ANCHOVIES AND CHILI
FOURTH COURSE
REFRESHING LEMON SORBET
FIFTH COURSE
BLACK ANGUS CUBEROLL, GRILL BLACK ANGUS CUBEROLL FILLET, GRILL TO THE PERFECTION, SERVED WITH MUSHROOM RISOTTO MUSHROOM AND QUATTRO FORMAGGI
OR
Duck Confit Slow Roast Oven Duck Leg with Herb and Rosemary, served With Raspberry Jus and Honey Glazed Sweet Potato Purple
SIXTH COURSE
VANILLA POD CREME BRULEE WITH VANILLA GELATO

DEGUSTATION MENU

DEGUSTATION MENU

FIRST COURSE
Salmon Mosaic and Consomme With Caramelized Shallot Puree and Fresh Micro Green
SECOND COURSE
Spicy Tomato Seafood Soup Touched with Fresh Genovese Basil
THIRD COURSE
Duo of Spaghettini Aglio Olio with Dehydrated Anchovies, Garlic, and Chili
FOURTH COURSE
Lemon Sorbet
FIFTH COURSE
Black Angus Tenderloin O' Connor Grilled to the Perfection served with Aussie Asparagus and Classic Bearnaise Sauce
OR
Herb Crusted Lamb Sous Vide of Aussie Rack of Lamb Herb and Rosemary served with Arancini Mushroom Lamb Jus
OR
chilean sea bass, aromatic slow over heirloom tomato confit, herb and cilantro, unsalted butter and honey
SIXTH COURSE
Gianduja Chocolate Tart with Raspberry Sorbet

DEGUSTATION MENU

DEGUSTATION MENU

FIRST COURSE
mesclun leaf with feta crumble, gravlax of salmon, mustard bouquet vinaigrette and creame cheese aioli
SECOND COURSE
Duo Spaghettini with Fresh Clam, Chili, Garlic and Extra Virgin Olive Oil
THIRD COURSE
tian of avocado served with bluefin tuna, mango salsa and caviar - symbols of prestige
FOURTH COURSE
Oxtail Osso Buco Soup with Scallion and Orange Zest
FIFTH COURSE
refreshing raspberry sorbet
SIXTH COURSE
aromatic Canadian cod
slow baked cajun white canadian cod with shallot confit and serve with honey cilantro hollandaise
seventh COURSE
Aussie rack of lamb served with slow roast herb eggplant, mint cream and capers sauce
eighth course
kagoshima a5
seared a5 japanese premium beef serve with truffle mash and pomegranate vinaigrette oil
ninth course
Fresh Berry And Chocolate With Bacio Gelato and Signature Petit Four
beverages
Fresh Juices And Tea or Coffee

set menu - RM 120 ++

appetizer
compressed melon feta cheese charcoal tuile and mint mill
soup
roasted thyme of pumpkin soup and crouton burn, cappuccino emulsion foam
main course
lobster thermidor with aglio-olio spaghetti extra virgin olive oil, spicy garlic chili and dehydrated anchovies
OR
aussie lamb rack with mint capers cream finishing and seasonal vegetables
dessert of the day
chocolate indulgence, freshening passion fruit sorbet
BEAUTIFUL & AUTHENTIC FOOD, WITH EVEN FRIENDLIER STAFF
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