Tender duck slow-braised in a traditional soy and spice infusion, offering deep, aromatic flavours. Paired with fragrant yam rice enriched with dried shrimp, and complemented with soy-braised egg and delicate beancurd puffs - an ode to a cherished heritage dish from Southeast Asia.
A traditional Malay dish of tender rice cakes in a mildly spiced coconut gravy, served with braised vegetables, crispy tempeh, and golden bean curd. Finished with a hard-boiled egg, sambal prawns, and aromatic serunding (spiced grated coconut) for added texture and depth.
Thin noodles tossed in a seasoned vinegar sauce, topped with sliced and minced pork, pork balls, braised mushrooms, fried pork lard, and dried sole. Served with chilli sauce and additional black vinegar on the side.
Egg noodles in pork broth, garnished with sliced and minced pork, pork balls, pork wonton, braised mushrooms, lettuce, fried pork lard and dried sole. Served with sliced red chilli.
Bamboo noodles tossed in a savoury lard and soy-based dressing, accompanied with caramelised roast pork char siew, delicate pork dumplings, and crisp leafy greens. Served with chilli sauce and pickled green chilli.
A Singaporean classic featuring tender poached chicken, delicately prepared to preserve its natural juiciness. Served with fragrant chicken rice cooked in a rich broth with garlic and ginger, and accompanied with dark soy sauce and fresh chilli-lime sauce.
Marinated, skewered and grilled chicken slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce.
A beloved local classic featuring soft, starchy radish cake pan-fried with rich egg, succulent prawns, and fragrant garlic. The dish is elevated by the distinctive sweet-salty notes of pickled radish and sambal chilli, capturing the essence of Singapore’s vibrant, multicultural culinary heritage. Enjoyed as a hearty breakfast or satisfying all-day snack.
Rice noodles in a rich, aromatic coconut seafood gravy, served with prawns, fish cake, deep-fried bean curd, and crisp bean sprouts. A bold and comforting Singaporean classic.
Singapore-style spiced Basmati rice with chicken curry and achar (local pickled vegetables).
Fragrant coconut rice served with fried chicken, spicy sambal prawns, grilled otah (fish cake) and crispy anchovies with peanuts. A beloved Singaporean classic, this dish offers a harmonious balance of rich, spicy, and savoury flavours with contrasting textures for a deeply satisfying experience.
A richly flavoured local dish of yellow noodles and vermicelli in prawn and pork stock. Served with prawns, pork ribs, kang kong vegetable and bean sprouts.
Barramundi fillet gently poached in an aromatic tomato broth, served with pearl couscous, zucchini, and a vibrant preserved lemon salsa. Finished with toasted almonds for added texture and depth of flavour. This nourishing dish provides lean protein, antioxidant-rich vegetables, immune-supporting nutrients, and essential micronutrients to promote overall wellbeing and vitality.
Soft ricotta and spinach dumplings in a light tomato basil sauce, topped with black olives, shaved Parmesan, and roasted pine nuts. A refined, meatless indulgence.
If you select a meatless main course, other courses such as appetisers or desserts, may contain meat or animal by-products.
Warm waffle served with strawberry coulis, fresh berries and mascarpone cheese.
Roasted butternut squash, caramelized and gently folded into tender cannelloni, served with a velvety mild blue cheese sauce. Accented with earthy black garlic, sautéed fava beans and leek, and finished with toasted pine nuts for a touch of crunch and richness. A refined, meatless indulgence.
If you select a meatless main course, other courses such as appetisers or desserts, may contain meat or animal by-products.
Creamy burrata paired with delicate prosciutto, vibrant heirloom cherry tomatoes, fresh basil, and peppery arugula, brought together with a drizzle of aged balsamic dressing. Accompanied with crisp cheese lavosh and artisanal breadsticks for a light yet indulgent bite.
Grilled Angus beef burger with portobello mushroom, sautéed onions and cherry tomatoes.
Charcoal-grilled Australian black Angus beef tenderloin steak, served with creamy polenta, red wine sauce, and seasonal vegetables.
A refined egg soufflé style crafted from local farm eggs, creamy cottage cheese, and aged Gruyère, gently baked for a light, airy texture. Accompanied with our signature spiral chicken sausage, umami-rich mushroom ragout, sautéed spinach, and vine-ripened cherry tomatoes, delicately roasted.
Succulent lamb chops, seared and oven-roasted in a fragrant herb crust, served with silky garlic confit mashed potatoes, seasonal vegetables, and a delicate rosemary-infused lamb jus.
A classic French dish, where the lobster meat is cooked in a rich cream sauce, enhanced with Cognac and Dijon mustard, with the addition of button mushrooms and herbs fine. The Lobster is returned to the shell, topped off with grated cheddar cheese, and finished off to create an oven-browned cheese crust.
The succulent beef cheek is slow braised to perfection in a rich red wine sauce, accompanied with creamy celeriac puree, fresh vegetables and slow-braised potatoes in a luscious beef gravy.