Chef Gui Tye Wei Seng

Insalata Caprese- fresh juicy tomatoes served with buffalo mozarella, basil, pesto, italian dried herbs

Handmade fluffy steam bun

Baked oysters with sweetsoy ginger consume, caviar,bacon jam,

Fresh Tuna salad served with watermelon, anchiovies, aged balsamico

Avocado and crab napoleon

Baked egg:baked olsen egg served with buttermushroom ragout,basil confit

Bacon wrapped scallops served with passiofruit sauce

Burrata salad served with beetroot jam

Butter Lobster tail; sousvide in butter, jap cucumber salsa, lobster sauce

Pan seared foie gras served with reduced peach,mixed berries

Chef G’s sous vide chicken breast served with maple butter, jap rice

Roasted Stuffed chilli in pancetta wraps

Red snapper meunierre served with spinach risotto, basil oil

Pork Belly special( stuffed pork belly with artichoke,italian ham,cheese) served with roasted potatoes and leek, Marsala wine dressing

Lamb chop served with grilled potatoes,balsamic berries and mint dauce

Grilled Branzino fillet served with butter asparagus , white wine and gin sauce

Grilled saltimbocca served with potato cake and marsala wine sauce

Garlic Butter Clams

Parmigiano Crusted salmon served with rocket mix salad, lemon sauce

Octopussy ; grilled octopus steak served with egg white balls, toasted pine nuts

Tbone steak platter (sharing)

Chocolate Gianduja Cake served with balsaic berries and cream

Basil Panna Cota served with balsamic berries compote

Chef G’s fluffy apple cake served with vanilla cream sauce

Black sesame soup

Luonaise Salad serve with handmade hollandaise

Chatuterie platter served with breadsticks and mixed nuts , balsamic reductio

Zuppa di Zucca-Roasted pumpkin soup

Lobster Bisque served with toasted sourdough, bacon jam

Polpette pistachio pesto served with handmade mayonaise,pomegranate and leek sautee

Stuffed prociutto in asparagus served with gouda cheese and sundried tomatoes

Edamame and asparagus mousse served with aged parmigiano reggano

Deepfried cheese ball served with shot of clam juice

Crostini shrimp and portebello mushroom served with limeleaf pork broth

Insalata Caprese- fresh juicy tomatoes served with buffalo mozarella, basil, pesto, italian dried herbs

Spaghetti al ragu di chingiale(pork)

Guanciale( pork cheek)-spaghetti served with red wine,portobello mushrooms buffala mozarella , aged parmigiano reggano

Spaghetti arrabiata Prawns

Spaghetti carbonara

Grain fed Angus tenderloin 150grams, served with sauteed spinach,pumpkin,bacon, bluecheese dressing

Pan seared salmon served with sauteed green bean,white wine sauce

Roasted Porchetta( stuffed whole baby piglet, served with pork sauce, garden roasts,potatoes and onion)serving for 5 pax and above

Australian wagyu A5 / angus ribeye served aragula,balsamic reduction, aged parmigiano

Roast beef with chimmichurri salsa and demi glace

Chef's Roasted spring chicken brined for 24 hours , served with long beans sautee and roasted sweet potatoes

Whole Turkey served with turkey juice, roasted herb potatoes , lemon vinaigrette

Fish Meunière

Panseared Red Snapper served with white wine sauce and roasted root vegetables

Grilled Branzino fillet served with butter asparagus , white wine and gin sauce

Salmon carpaccio/ beef carpaccio served with aragula

Duo tera mare- pork tenders wraped in parma served with potatoes and wine sauce

Braised lamb/beef Osso Bucco

Chef’s smoked pork belly satay skewers serve with thai inspired peanut sauce

Classic Tiramisu* best dish

Chocolate Gianduja Cake served with balsaic berries and cream

Basil Panna Cota served with balsamic berries compote

Chef G’s fluffy apple cake served with vanilla cream sauce

Lobster Bisque served with toasted sourdough, bacon jam

Honey glazed shrimp wrapped in prociutto, chimmichurri salsa, anchovies butter

Guanciale( pork cheek)-spaghetti served with red wine,portobello mushrooms buffala mozarella , aged parmigiano reggano

Fettucine Salcicia-fettuncine served with chefs handmade pork sausage, cabbage wrap, grana padano,sundried tomatoes

Grilled Branzino fillet served with butter asparagus , white wine and gin sauce

Roasted Porchetta served with garden roast, signature pork sauce

Filet mignon served with bernaise sauce and mashed potatoes

Grilled saltimbocca served with potato cake and marsala wine sauce

Lime Creme Brule

Pan seared handmade pork dumplings

China inspired 辣子鸡-with fried Gingers

Signature Sharkfin Soup served with scallop

Cream Cheese Prawn Bee Hoon

Chefs fusion pasta sauteee with pork loin,pork sausages, mixed vegetables,white wine

Salted egg prawns served with minced pork

Rice of course!

Roasted Duck with sesame dressing and mantou/ rice wrap

8 treasure Vege

Chef’s Claypot Pork Belly/ porn knuckle

Stir fried Szechuan wagyu with scallions

Fried Cod Fish served with ginger soy sesame

Freshly caught Fish -3 spice flavour

Claypot Slow braised pork

Sago gula melaka

Black glutinous rice dessert

Mango Pudding

Longan and sea coconut

Insalata( garden greens, tomatoes,carrot,toasted cashew,raisins,red raddish,pickles,roasted vegetables,chef homemade dressing)

Luonaise Salad serve with handmade hollandaise

Holy Lava fried Fish served with fresh lime amd homemade sambal

Chatuterie platter served with breadsticks and mixed nuts , balsamic reductio

Butter Escargots with garlic toasts

Lobster Bisque served parmigiano cracker

Soupe a l’oignon~French Onion Soup served with homemade croutons

Spaghetti al ragu di chingiale(pork)

Black mussels brodetto served with italian bread

Spaghetti Al Pistou

Cannaloni stuffed crab with homemade tomato sauce

Ratatouille served with Chef Handmade mayonaise , lime zest toasted

Handmade Veal Ravioli served with sage butter and achiovies dressing

Pan seared salmon served with sauteed green bean,white wine sauce

Mussels and Clams served with mushroom asparagus

Australian wagyu A5 / angus ribeye served aragula,balsamic reduction, aged parmigiano

Chicken Cordon Bleu served with chciken gravy and mash

Fish Meunière

Lamb chop served with grilled potatoes,balsamic berries and mint dauce

Coq Au Vin-chicken /pork and wine dish

Boeuf bourguignon

Duck Cassoulet- duck breast stewed in cannoloni beans

Confit De Canard- duck/ pork 36hour fat brine, slowed seared with duckfat

Classic Tiramisu* best dish( whisky or coffee base topped with cocoa powder

Chocolate Gianduja Cake served with balsaic berries and cream

Milk Puddin

Panna Cota served with balsamic berries compote

Homemade sour dough-butter and olive oil

Lobster Bisque served parmigiano cracker

Cannaloni stuffed crab with homemade tomato sauce

Smoked Salmon Burrata served with garlic chives asparaus and fried artichokes

Roast beef with chimmichurri salsa and demi glace

Chef's Roasted spring chicken brined for 24 hours , served with long beans sautee and roasted sweet potatoes

Rack of lamb served with italian herb crust and riasted idago potatoes

Coq Au Vin-chicken and wine dish

Panseared Red Snapper served with white wine sauce and roasted root vegetables

Chocolate Gianduja Cake served with balsaic berries and cream

My Lady's finger:marinated fried and served with Chef Gs favourite sauce

Patta Ghobi served with soft dhal; inspired dish

Chef G 's Rassam served with Papadam

Holy Lava fried Fish served with fresh lime amd homemade sambal

Pulao Rice

Rara Slow cooked Mutton Loin cubes cooked to the finest

King Sized Tiger Prawns served with massala and coconut Chutney

Classic Tiramisu* best dish( whisky or coffee base topped with cocoa powder

Prociutto with Buffalo Mozarella, Sundried Tomatoes,aragula ,olive oil

Bruchetta classica, pan toasted bread with chopped tomatoes and black olive

Caprese( tomatoes, buffalo mozarella, sundried tomatoes, aragula leaves)

Insalata( garden greens, tomatoes,carrot,toasted cashew,raisins,red raddish,pickles,roasted vegetables,chef homemade dressing)

Roasted Potato Salad served with parmigiano and aged bacon

Zuppa boscaiola -Assorted mushroom soup (tomato base)

Roasted pumpkin soup

Seafood soup

Chef's homemade pork meatballs(roasted with pistachio nuts, served with sauteed leek,sundried tomatoes,chef homemade dressing

Bruchetta Golosa ( pan toasted bread, served with artichokes and smoke salmon)

La parmigiana( roasted eggplant served with tomato sauce,buffalo mozarella,aged parmigiano

Cheese platter( 5 types of cheese,served with dried fruits , nuts, biscuits)

Spaghetti al ragu di chingiale(pork)

Frutti di mare ( clams, mussel, prawn, tomato base)

Pomodoro Pasta ( vegetarian)

Carbonara( pecorino cheese, parmegiano/ grana padano,, egg yolk,)

Fussili Italiana( tomato sauce, pesto, cream, garlic, dried chilli)

Black mussels brodetto served with italian bread

Aglio Olio peperoncino served with Roasted Pork

Chefs fusion pasta sauteee with pork loin,pork sausages, mixed vegetables,white wine

Risotti al funghi ( 4 types of mushroom )risotto

Linguine Riviera( Prawn,whisky,basil, pesto, pine nuts, cashew,)

Risotto Lobster with mushroom and saffron( market price)**

Crab Pasta with garlic wine butter anchiovies dressing

Roasted Pork belly served with ( marsala wine dressing),sautee mushrooms and garden roasts

Pan seared seabass served with sauteed asparagus,dried chilli, white whine anchiovie butter sauce

Pan seared salmon served with sauteed green bean,white wine sauce

Grain fed Angus tenderloin 250grams, served with sauteed spinach,pumpkin,bacon, bluecheese dressing

Australian wagyu A5 served aragula,balsamic reduction, aged parmigiano

Chef's catch of the day; one whole fish Roasted ( served with roasted vegetables and wine broth)

Roasted Porchetta( stuffed whole baby piglet, served with pork sauce, garden roasts,potatoes and onion)serving for 5 pax and above

Pork Belly special( stuffed pork belly with artichoke,italian ham,cheese) served with roasted potatoes and leek, Marsala wine dressing

Classic Tiramisu* best dish( whisky or coffee base topped with cocoa powder